According to the needs of different people, a certain amount offood nutrition reinforcement To improve its nutritional value, such food is called nutrition fortified food.
Apart from breast milk, almost no natural food can fully meet the needs of various nutrients needed by the human bodycookSome nutrients are often lost during processing and storage.Therefore, in order to make up for the nutritional deficiencies of natural food, supplement the loss of nutrients in the process of food processing and storage, and meet the needs of different people for nutrients, it is necessary to carry out nutrition fortification on relevant food.
According to the needs of different groupsfoodOriginal nutrients, or in order to supplement what is lacking in foodnutrient, add a certain amount offood nutrition reinforcement To improve its nutritional value, such food is called fortified food.[1]
Nutritional fortifier(nutrition enhancer) refers to the natural or synthetic nutrients and other nutrients added to food in order to increase the nutritional content (value) of food.Nutritional fortifiers are generally recognized nutrients, such as vitamins, minerals and amino acids. They can also include natural foods and products used for nutritional fortification, such as soybean flour, wheat germ, soybean protein, etc.Nutritional fortifiers are added to foods to enhance nutrition.
Main purpose
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① Make up for the loss of nutrients caused by normal processing and storage of food.
② In a certain geographical range, a considerable number of people have low or insufficient intake levels of some nutrients, which can be improved by strengthening
Health effects caused by low or insufficient intake.
③ Some people may have low or insufficient intake of certain nutrients due to their dietary habits and/or other reasons. Health effects caused by low or insufficient intake can be improved by strengthening.
④ Supplement and adjust the contents of nutrients and (or) other nutrients in special diet food.
basic principle
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① Permitted to be fortified in foodnutrientIt must be based on the nutrition survey over the years in China and the exposedNutritional deficiencyRelevant health problems, or meet the requirements of special groups for certainNutrient supplyDetermine the principle of needs.
② The application scope and amount of nutrition fortifier must be determined according to the application object, region, nutrient needs, carrier properties, process and other characteristics.
③ The fortified food should be the daily food of the target food. The fortifier must be based on the nutrient supply standard to ensure that the target food can take a certain effective dose from the daily food consumption, that is, based on the supply of 1/2-2/3, the upper and lower limit of the fortifier dosage should be formulated, especially for some fat soluble nutrients,Attention should be paid to ensuring that the human body will take it for a long time without causing cumulative side effects.
④ If the content of a certain substance in the original ingredients of the food has reached 1/2 of the minimum standard of nutritional fortifier, it should not be fortified.
⑤ In the process of food fortification, the fortifier should not be converted into other substances, or its properties should not be affected.The fortified food should not deteriorate within a certain period of time and remain effective.
⑥ The addition of nutrition enhancer shall not affect other ingredients in the food and the color, aroma, taste and other sensory properties of the food.
⑦ The added nutritional fortifier should be easily absorbed and utilized by the body, and the food to be fortified should have the conditions to enable the body to fully absorb and utilize the fortifier.
⑧ The nutrition fortifier used shall have quality and hygiene standards, including physical shape, impurity limit, purity and corresponding detection methods.
⑨ It is not allowed to exaggerate the publicity of food products that are sold and raised intensively. They should have quality standards and can be put on the market only after being reviewed and approved.
Enhancement type
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According to different purposes of fortification, food fortification can be broadly divided into five categories, namely, fortification of food nutrients, recovery of food nutrients, standardization of food nutrients, food vitamins and food functionalization.
① The fortification of food nutrients adds nutrients with insufficient content to food, such as lysine to cereals.
② The recovery of food nutrients supplements the nutrients lost in food processing, such as adding vitamin C to orange juice.
③ The standardization of nutrients enables a food to meet the overall nutritional needs of the consumer as much as possible and add various nutrients.Such as mother emulsified milk powder, aerospace food, etc.
④ Vitalization of food: add a certain vitamin to the food that originally did not contain a certain vitamin, such as polar exploration or when special emphasis is placed on the food to be rich in a certain vitamin under the threat of occupational poisoning.
⑤ The functionalization of food refers to the strengthening of functional factors of food. The functional factors are added to the food that originally did not contain certain or certain functional factors, so that the strengthened food can become a food with certain physiological regulation functions, such as adding dietary fiber to cereal food.
Strengthening methods
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The method of fortification shall be selected based on the principle of the most suitable and favorable way to preserve the added food fortifiers.Fortified foods have different methods of fortification due to different purposes, contents and properties of foods.[2]
① Add to raw materials or necessary commodities.The fortified foods that are mandatory to be added by national laws and regulations, as well as the fortified contents with public health, belong to this category.Some countries sell the fortified rice mixed with ordinary rice in a certain proportion.Western countries generally add nutrients to flour in advance to ensure that the bread contains these additives.
② Added during machining.Since food processing cannot avoid the contact of light, heat, oxygen and metal, which causes some enhancers to be lost, such as lysine, vitamin C, etc., which are sensitive to light and heat, the loss rate of lysine in bread baking is 9%~24%, and the loss of general vitamins after high temperature heating is more than half, so attention should be paid.
③ Mix in the finished product.For prepared milk powder, breast milk powder and other infant foods, most of the enhancers should be mixed into the finished products by spraying, and attention should be paid to the uniformity of the mixed enhancers.
④ Physicochemical strengthening method.Physicochemical fortification is a method to transform certain substances in food into required nutrients, such as ultraviolet irradiation of milk,vitamin DSudden increase.In addition, food protein is conducive to digestion and absorption of the body after preliminary hydrolysis.
⑤ Bioaugmentation methods.The bioaugmentation method is to use the role of biology to transform the original ingredients in food into nutrients needed by the human body.For example, after soybean fermentation, not only the protein in it is decomposed by microorganisms, but also a certain amount ofB vitamins, especially in producing plant foodVitamin B2Therefore, the nutritional value is greatly improved.
Product category
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There are many kinds of nutrition fortified foods, which can be classified from different perspectives.From the point of view of consumption, it can be divided into three categories: namely, fortified main foods, such as rice, flour, etc;Strengthen non-staple food, such as fish, meat, sausage and sauce;Strengthen the necessary food of the public system, such as drinking water.According to the object of consumption, there are ordinary food, infant food, food for pregnant women and nursing mothers, food for the elderly, and food for military use, food for occupational diseases, exploration and mining and other special needs.According to the types of added nutritional fortifiersVitamins, protein amino acids, minerals, fatty acids and other fortified foods, as well as mixed fortified foods with several natural foods rich in nutrients as intensifiers.More are fortified cereal foods and fortified milk powder.[3]
① Fortified cereal food
In 2005, China startedgrain cropsThe Intensification Project and the Grain Crop Intensification Project is a global project launched by the International Agricultural Research Cooperation Organization, which aims to improve the content of micronutrients in major grain crops through bio fortification.The target crops of the first phase of the International Food Crop Strengthening Project are rice, wheat, corn, cassava, sweet potato and soybeans, and the target substances are iron, zinc, vitamin A, etc.There are many varieties of cereal food, but people mainly eat wheat and rice.The distribution of nutrients in grains is uneven, and many nutrients are easily lost during milling, especially during refining.From the perspective of nutrition, aleurone layer is very important, but it is easy to be lost during milling.The more refined the grinding, the more loss.Cereal food is the main food for human beings, and people tend to eat refined white rice and flour, which reduces the intake of some nutrients.Therefore, many countries have enriched flour, bread, rice, etc.Some countries are free strengthening, while others are legally compulsory strengthening.
② Fortified non-staple food
Fortified non-staple food, mainly including fortified edible oils, such as fortified margarine;Fortified seasonings, such as fortified salt (iodine fortified salt, iron fortified salt, low sodium salt, riboflavin nutrient salt), fortified soy sauce (iron fortified soy sauce, zinc fortified soy sauce, high calcium low salt soy sauce), fortified vinegar (calcium iron zinc complex fortified vinegar, vitamin complex fortified vinegar), vitamin fortified drinks, fortified cans, and fortified dairy products.
③ Fortified infant food is usually made by adding all the nutrients needed in infancy to a main food after detailed calculation.It mainly includes breastfed milk powder and infant care milk powder, and the latest classification is: milk based infant formula, bean based infant formula, older infant formula and infant formula.
④ Fortified military rations Fortified military rations are the earliest and highly demanding fortified foods.In order to adapt to the harsh war environment, the military rations should not only be nutritious, but also easy to carry, cook, open and eat.The military rations in peacetime can be similar to those for civilian use. In wartime, fortified food must be used.In order to be convenient to carry, most of the fortified military rations are high-energy compressed foods. Several different foods are mixed in a packaging box. These foods are calculated according to the relevant energy and nutrient content, and are prepared into a meal supply.The staple food in the ordinary lunch box is mostly composed of compressed biscuits, compressed rice cakes, high fat crisp sugar, etc;Most of the complementary foods include compressed meat floss, dried meat, seasoned vegetable powder and various soup ingredients. In addition, there are milk powder, condensed milk, margarine, chocolate and canned food, which can be eaten with food boxes.They are also supplemented with appropriate strengthening agents according to their own characteristics.The variety and dosage of the enhancer can also vary according to the different services and arms.
⑤ Mixed type Mixed type fortified food
The fortified food that mixes various natural foods with different nutritional characteristics and complements each other to improve the nutritional value of food is calledMixed nutrient fortified food。The nutritional significance of mixed nutrition fortified food is to play the complementary role of nutrients in various foods. Most of them are mixed with a certain amount of other foods in the main food to make up for the lack of nutrients in the main food.The main thing is to supplement the deficiency of protein, or supplement one of the main foodsRestricted amino acidOthers include vitamins and minerals.The natural foods mainly used to supplement protein and amino acids include milk powder, fish mealSoy protein concentrate、Soy protein isolateVarious beans, as well as by-products rich in protein after oil pressing such as cocoa, sesame, peanut, sunflower, etc.China has a long history in using natural food and its products for food fortification.For example, the "hybrid noodles" in some areas of northern China, as well as the mixed food of cereals and beans in various regions, have been used for a long time.Yeast, rice germ, dried carrot, various vitamin rich fruits and vegetables, and mountain wild fruits are mainly used as vitamin supplements.Kelp and bone meal can be used as mineral supplements.
⑥ Other fortified foods
Food nutrition fortification has a history of more than 100 years. There are many kinds of fortified foods, which are numerous and increasing.In addition to the fortified food introduced above, there have been many fortified foods on the market recentlyWater-soluble vitaminAnd calcium, iron, zinc and other nutrients of various beverages, candy and canned fortified food.In addition, there are fortified foods and therapeutic foods that meet the nutritional needs of various special populations and different occupations.
