Food nutrition fortifier refers to the natural or synthetic food added to food to artificially increase the nutrient content, which belongs to the scope of natural nutrientsfood additives。
Food nutrition fortifiers can not only supplement people's daily intake of nutrients, but also play a very good role in disease control and prevention.For example, iodized salt is used for preventionGoiterThis case illustrates the importance of food fortification. Food nutrition fortification also includes infant formulafolic acidManufactured breast milk special food, etc.It is easy to see from examples that with the development and progress of society and the continuous improvement of material life, food nutrition fortifiers have played their own role in improving the level of human nutrition, and because of its strong pertinence and safety, they will occupy a more important position in the field of food processing in the future.
Chinese name
food nutrition reinforcement
Classification
There are four general categories
Methods
Add in raw materials or necessary food
Meaning
Meet the normal needs of human physiology and life
Food fortification is one of the important ways to improve the nutritional status of residents advocated internationally, that is, by combining one or moreMicronutrientsAdd to specific foods to increase the intake of these nutrients by the population, so as to correct or prevent micronutrient deficiency and other related diseases.China promulgated the《Hygienic standard for use of food nutrition fortifier》(GB14880-1994), and expand or add new nutrient varieties and application scope in the form of announcement by the Ministry of Health every year.(《Food Hygiene Law》Article 54) Nutrients that need to be fortified in food include those that are generally in short supply among the population, or that are in regional shortage due to geographical factors, or that are affected by changes in living environment and physiological conditionsNutrient supplyNutrients with special needs[1]。
Natural or synthetic food added to food for the purpose of enhancing nutrients and falling within the scope of natural nutrientsfood additives。There are many nutrients in food, but their distribution and content are different due to different types.In addition, nutrients are often lost in the process of food production, processing and preservation.In order to supplement the deficiency of nutrients in food, improve the nutritional value of food and meet the needs of different people, food nutrition fortifiers can be added.Nutritional fortifiers of food have the functions of simplifying dietary treatment, facilitating food intake, disease prevention and health care, etc.
Minerals, also known as inorganic salts, are one of the indispensable nutrients of the human body as vitamins.Minerals include more than 60 elements, accounting for about 4% of the total human body, of which 21 are indispensable. Due to different contents, minerals can also be divided into major elements and trace elements.The biggest difference between minerals and vitamins is that minerals cannot be synthesized or metabolized in the body.However, minerals that do not seem to be accepted by the human body play an important role in the life cycle of the human body.Lack of trace elements will lead to various diseases, reduce the activity of many enzymes, and cause protein and vitaminsMetabolic disorderIt affects a series of important vital signs such as respiration, oxidation, hematopoiesis and intellectual development.The teeth and bones in people's bodies are also the major participants of minerals. If minerals are lacking, the bones and teeth will be unstable, and the activities of calcium, iron, zinc, selenium and other enzymes will be reduced.
Minerals can also maintain the excitability of musclespotassium、sodium、calcium、magnesium、ironIsominerals are essential factors for excitation and permeability of human neuromuscular system.It is often said that athletes will mobilize a large number of minerals to participate in internal coordination during training to ensure the birth of results. However, excessive intake of minerals will also lead to adverse reactions, and even lead to mineral poisoning.Therefore, reasonable intake of minerals, pay attention to controlling the intake of minerals, and achieve reasonable intake is the basis for maintaining health.[2]
(II)Vitamins: VA, VD, VE, VC, VB families (VB1VB2、VB3、VB5、VB6、VB12）、Folic acid, biotin, etc
As an indispensable part of the human body, vitamins are essential nutrients for regulating human growth and development. Vitamins are mainly divided into fat soluble and water soluble, includingvitamin A、vitamin D、vitamin E、vitamin KThe latter includes our most commonvitamin CandVitamin B group。In physiological function, vitamins can not simply provide energy for tissues, but can not be lacking.Most vitamins cannot be synthesized in the human body, or the synthetic content is extremely low, such asVitamin B12The amount stored in the body is very small, and the human body must use the way of ingestion to obtain it. If the human body cannot obtain it in the external food, then the normal development process of the human body will be affected.Lack of vitamins will directly affect the continuation of vital signs and cause specific diseases.Therefore, it is very meaningful to add vitamins to food for nutritional fortification.
The chemical structure of vitamins determines their composition. Most vitamins are composed of some enzymes and coenzymes. They are indispensable compounds to maintain normal growth of the body.Under the catalysis of vitamins, the main nutrients are synthesized and regulated to produce metabolism.The amount of vitamins the human body needs every day is usually small. Different vitamins have different functions. Some vitamins participate in the metabolism of material and energy, while some vitamins will act as auxiliary factors to produce physiological effects in the human body, such asvitamin AIt has a unique effect on vision and light sensitivity,vitamin BIt is responsible for assisting human metabolism. Vitamin C has a good control effect on diseases,vitamin DIt has a unique effect on calcium absorption.[2]
According to the hygienic standards for the use of food nutrition fortifiers in China, since 1994, food nutrition fortifiers are mainly divided into 36 categories, including vitamins, minerals and amino acids.However, with the continuous development of China's food industry and people's needs, in recent years, the implementation of this standard has shown the need to increase regulations year by year. In view of this situation, in 2010, the Ministry of Health, according to the reference policies and laws of food nutrition fortification at home and abroad and in combination with the actual situation of population nutrition in China,The original regulations and standards have been modified and some regulations that can no longer meet the current needs have been improved. For example, compared with the old version, the new version has deleted some of the original terms and definitions and added new nutrition fortification principles;In the risk assessment, the food system was classified and adjusted according to the actual situation, and some types of nutritional fortifiers were integrated, and the scope and amount of use were appropriately adjusted according to the actual situation;Delete unnecessary additions and some types that are not suitable for fortification, point out the list of sources that can be used, and add the dose added in special dietary supplies and the source of the fortifier;According to the quantity of some nutrients, a new food classification system has been added to facilitate the revision and management of the new regulations.[2]
Strengthening methods
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(1) Add in raw materials or necessary food: Such as flour, cereals, rice, drinking water, salt, etc., this kind of fortifier has a certain degree of loss.
(2) Added during food processing: This is the most commonly used method for food fortification. This method is used for all kinds of milk, candy, cakes, baked foods, baby foods, canned drinks, etc. When using this method, attention should be paid to developing appropriate processes to ensure the stability of the fortification agent;
(3) Add in finished products: In order to reduce the damage and loss of the strengthening agent during the processing of raw materials before processing, the method of adding the strengthening agent in the final process of finished products can be adopted.This method is used for milk powder, various prepared foods, compressed foods and some military foods.
(4) Add biologically: First, the enhancer is absorbed and utilized by the organism to become a biological organism, and then the biological organism containing the enhancer is processed into products or eaten directly, such as iodine eggs, milk, selenium rich food, etc., or obtained by fermentation, such as vitamin fermentation products.
(2) Add after preparing solution, emulsion or dispersed suspension;
(3) Add it to the food utensils or to the growing environment of animals and plants for food.
Reinforce meaning
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Food fortification was originally proposed as a solution to public health problems.The general purpose of food fortification is to ensure that people can obtain comprehensive and reasonable nutrition at all stages of growth and development and under various working conditions, meet the normal needs of human physiology, life and labor, and maintain and improve human health.
(1) Make up for the defects of natural foodThe natural food that makes its nutrition tend to be balanced. There is almost no single food that can meet all the nutritional needs of the human body. Due to the dietary habits of people in various countries, the regional food harvest varieties, production and living standards, etc., it is rarely possible to make the daily diet contain all nutrients, and some nutritional defects often occur.According to the nutrition survey, there is a general lack ofVitamin B2There is a shortage of refined white rice and flour in areasVitamin B1, where fruits and vegetables are scarcevitamin CLack of iodine, and the mainland often lacks iodine.If these problems can be solved through targeted nutrition fortification in the local basic diet, the occurrence of diseases can be reduced and prevented, and the human body can be strengthened.
Reasons: dietary habits, regional food varieties, production and living standards, and different food nutrition in different regions.
(2) Make up for the loss of nutrientsTo maintain the natural nutritional characteristics of food, food often loses some nutrients during processing, storage and transportation.As if in fine white faceVitamin B1A considerable proportion has been lost. The nutrient loss of the same raw material is different due to different processing methods.In actual production, food loss during processing should be minimized.
(3) Food for special population。In order to meet the special dietary and health needs of some foods, it is required to add some nutritional elements, so that the content of some nutrients in the food exceeds the normal level for some special people to eat.
(4) Simplify meal handlingAs natural single food can only supply some nutrients needed by the human body, people need to eat many kinds of food at the same time in order to obtain comprehensive nutritional needs. The diet is more extensive, and the meal processing is more complex.These complex dietary treatments can be overcome by food fortification.
(5) The army and workers engaged in mine, high temperature and low temperature operations and some workers prone to occupational diseases to meet the needs of special occupationsDue to the special working conditions, they all need special foods with high energy and nutrition.Each job has special needs for certain nutrients.Therefore, this kind of fortified food is extremely important and has gradually been widely used.Other significance of fortification Some fortifiers can improve the sensory quality of food and improve the preservation performance of food.asvitamin E, lecithinvitamin CIt is not only the main fortifier in food, but also goodantioxidant。
For example, military rations (protein: fat:carbohydrate=1：0.7：4，B1 = 0.6~1mg/KJ，C = 18~25mg/kJ，B2 = 3mg/kJ）；pilot;Prevention of occupational diseases.
Effectiveness
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Vitamins and amino acids are easily damaged and lost when exposed to heat, light or oxygen, and should not be added to foods processed under high temperature and pressure.The trace elements iron and calcium can combine with phytic acid and accelerate the oxidation of oils and vitamins, so they should not be directly added to fruit juice and candy.Therefore, how to maintain the effectiveness of enhancers is a key issue in the use of enhancers.
Factors affecting the effectiveness of strengthening agents
2. The nature (solubility, stability) and adding method (in which section, etc.) of the reinforcing agent;
3. Technological conditions of food processing (high temperature);
4. Storage and transportation conditions (light, heat, oxygen, etc.) before food consumption;
5. Food consumption method.
Measures to ensure the effectiveness of strengthening agent
Take measures in terms of processing conditions (mild), packaging (vacuum, nitrogen filling), storage conditions (cooling, dark), etc;
Add various stabilizers: use chelating agent orantioxidantAs a means of protection to reduce the loss of strengtheners, these stabilizers include single compounds such as EDTA and lecithin, as well as natural substances such as edible oil and mung bean powder.
Nutritional fortifiers are developing rapidly. A nutrient fortifier will have many products.Take calcium for exampleCalcium gluconate、Calcium hydrogen phosphateAnd other synthetic strengtheners.Other products are made from natural organisms, such as bone meal, eggshells and seashells.
matters needing attention
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Food fortification is a very complicated work. The following points must be paid attention to when using fortifiers:
(I)Strictly implement the Hygienic Standards for the Use of Nutritional Fortifiers and the Hygienic Management Measures for Nutritional Fortifiers.
(II)The addition of fortifiers shall not destroy the balance relationship between essential nutrients.
(III)The added fortifier is stable in nature during normal processing and under normal storage conditions.
(IV)It is better to strengthen the target of popular, daily food, main and non-staple food of milk powder, condiments, etc.The product should have use guidance to prevent consumers from eating by mistake or taking too much due to fashion or prejudice, so as to prevent side effects, even poisoning.
(V)In food processing, it is not necessary to strengthen and supplement some nutrients that were originally lacking in food and lost in the process of processing. It is necessary to determine whether food needs to be fortified on a comprehensive basis, such as investigating the diet and nutritional status of local residents in advance.
(VI)The fortifier in food is intended to strengthen a certain problem, which does not indicate the true reasonable nutrition. Therefore, we should be very careful when using this product.
(VII)Fortifiers shall not affect the color, aroma, taste and shape of food and reduce the quality of food.
(VIII)A large number of clinical experiments have shown that, in addition to the use of enhancers in the form of what is missing and what is needed, it is more important to use enhancers in a balanced way.
Development status
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As early as the 20th century, the developed countries had a certain understanding of food fortifiers. People ate a large number of food fortifiers added with trace elements and vitamins, and the related food processing was also very safe and reliable.In today's fully automatic high-speed operation, adding trace elements to food can effectively alleviate the lack of nutrients and improve people's health.People in developed countries have recognized the health benefits of adding necessary fortifiers to food, and consumers can enjoy various types of nutrition fortified food. However, in developing countries, even if such a model is adopted, there is still nutrition imbalance and lack of nutrition.The reason is that China is still in the initial stage of the development of the entire food industry chain, and the national policy and supervision in this regard are in a blank stage.The goal of the enterprise is not to strengthen food nutrition. Instead, through market competition, the enterprise gave up most of the benign additions and switched to the production of problem food for the sake of profit.It is the primary task for Chinese food enterprises to strengthen supervision and pay attention to the development of food nutrition fortifiers.
Development of new fortifier products
The new demand has led to different industry development. With the improvement of people's living standards, food is not just a simple need to fill their stomachs. People are using more and more consumption for health care and disease prevention.These two basic needs can be developed in food fortifiers. Reasonable mineral, botanical drug ratio, amino acids and vitamins can be incorporated into food to effectively prevent the occurrence of various diseases.Nutrient fortified food should not only prevent consumers from getting sick, but should enable people to get the function of food therapy and health care through the use of new fortifier products, so that the body can maintain the best state, which is the primary goal of the current development of new fortifiers.
