Enrichment food products - this is the addition to the products of any missing essential nutrients and minor components: vitamins, macro- and microelements, dietary fiber, PUFAs, phospholipids and other biologically active substances in order to maintain or improve the nutritional value of individual products or diets of the population.
The need for fortification of food products is dictated by the following objective factors:
Changing a person's lifestyle;
Set and nutritional value used food;
Soil depletion;
Reducing energy costs and reducing total food consumed;
Increased consumption of refined and canned foods;
Restoration of properties lost during storage and technological processing of food products;
An increase in the number of alimentary diseases, etc.
In some cases, food fortification may complement other nutrition interventions.
In the enrichment system, the additives introduced are called concentrators, and the product itself carrier.
Fig.2. Diet Optimization Techniques
Many countries have been successful in correcting diets and improving public health through fortified foods. Food enrichment should not be a separate independent procedure, but a part of national (regional) programs related to the nutrition and health of certain population groups or populations.
In many developed countries, food fortification is regulated at the state level.
In Russia, at present, the elimination of micronutrient deficiencies through food fortification is provided for by the “Concept of State Policy in the Field of healthy eating» and a number of all-Russian government programs: "Overcoming of iron deficiency", "Overcoming of iodine deficiency", "Overcoming of selenium deficiency", "Fortification of food", "Diabetes", etc.
In Kuzbass, the program "To health - through nutrition" was adopted, developed by scientists from the KemTIPP and aimed at creating a system for the production and consumption of fortified food products.
Enrichment of food products is a serious intervention in the traditionally established structure of human nutrition, therefore, it can only be carried out taking into account scientifically based and proven principles in practice (Tutelyan V.A. et al., 2002).
Basic principles of food fortification:
1. For food fortification, those micronutrients should be used, the deficiency of which really exists, is quite widespread and dangerous to health. In Russia, these are vitamins C, group B, folic acid, carotene, iodine, iron, zinc and calcium.
2. It is necessary to enrich, first of all, mass consumption products that are available to all groups of children and adults and are regularly used in daily nutrition(flour and bakery products, milk and dairy products, salt, sugar, drinks, food baby food).
3. Fortification of food products should not change the organoleptic characteristics of products and reduce their shelf life.
4. When fortifying food products, it is necessary to take into account the possibility of chemical interaction of fortifiers with each other and with the components of the fortified product. You should choose such combinations, forms, their safety during production and storage.
5. The regulated (manufacturer-guaranteed) content of vitamins and minerals in a food product enriched with them should provide 30-50% of the average daily requirement at the usual level of consumption of this product.
6. The amount of additional micronutrients added to products should be calculated taking into account their possible natural content in the original product or raw materials used for its manufacture, as well as losses in the production and storage process in order to ensure their content at a level not lower than the regulated one within the entire shelf life of the fortified product.
7. The amount of fortifier should be at a level that will not be exceeded by adding small amounts of this fortifier to other sources.
8. The additional cost of the fortified product must be acceptable to the consumer.
9. Substances applied must be biologically available in the product.
10. The regulated content of ingredients in products fortified with them must be indicated on the individual packaging of this product and strictly controlled.
11. The effectiveness of fortified products and their safety should be convincingly confirmed by testing on representative groups of people.
The process of enrichment of products is quite complicated, because. a number of factors should be taken into account:
- -compatibility of applied enrichers with each other. For example, ascorbic acid promotes better absorption of iron, the presence of vitamin E in the product increases the activity of vitamin A, calcium has a blocking effect on the absorption of iron. Ascorbic acid destabilizes folic acid and cyanocobalamin;
- -compatibility of enrichers and carrier. For example, products containing a large number of dietary fiber, it is not advisable to introduce iron salts or other trace elements, tk. dietary fiber is able to firmly bind them, disrupting absorption in gastrointestinal tract;
- -technological influence, incl. heat treatment products on enrichment efficiency. For example, it is advisable to enrich flour and bread with B vitamins, because. they are relatively well tolerated high temperature in the baking process, while ascorbic acid is much less stable. Inclusion of small quantities ascorbic acid in vitamin and vitamin-mineral mixtures for flour enrichment has purely technological purposes: it accelerates the maturation of flour and improves its baking properties.
Increasingly, today on the shelves of stores you can find food enriched with various additives. Selenium is added to eggs, iodine is added to salt, minerals and vitamins, including iron, are added to cereal products. Are such products useful, will they harm the people who consume them? Can these products be harmful to health?
Today, nutritionists and nutritionists, as well as doctors, say that modern man is constantly suffering from a deficiency of nutrients, vitamins and minerals in his daily diet. Today, on the shelves of stores there is a large selection of both meat and fish dishes, as well as vegetables, fruits and cereals, but still food products are not completely able to cover all human needs. Although in winter a modern consumer can afford salads with fresh cucumbers and tomatoes, fresh fruits and berries, vitamins are still lacking. A couple of generations ago, people consumed potatoes with carrots and cabbage in the winter, while feeling great. Why has food changed so much?
In the loss of their food useful properties are often to blame modern technologies, which allow you to keep food fresh longer and transport them over long distances. Newfangled technologies for growing fruits in greenhouses with the acceleration of their ripening also contribute to the deficiency of nutrients and vitamins.
According to numerous studies of nutrition institutes in various countries, vegetables and fruits that are grown using modern technologies suffer from vitamin deficiencies. So, the fruits have about 10 times less vitamin C and vitamin A than their naturally grown counterparts. Accordingly, in order to cover all the loss of vitamins, you need 10 times more of these foods, which is physically impossible to eat.
Add to this the reduction in energy costs for life, on average, a person in a metropolis consumes about 2000-2500 kcal per day, and people 50-80 years ago spent twice as much on physical labor. Accordingly, they could well cover all the costs of vitamins at the expense of food. Modern people food alone is no longer enough, otherwise it will be an excess of the calorie content of food several times from what is required at the physiological norm of vitamins.
Today, in order for a person to get the norm for vitamin B1, you need to eat about 600 g of dark bread or about 800 g of meat. But this is not rational from the point of view of proper nutrition. Therefore, more and more food is artificially enriched with vitamins.
Let's add here the fact that many people in the pursuit of harmony adhere to diets, limiting themselves in nutrition, and, accordingly, consume vitamins in limited quantities. A daily reduction in caloric intake to 1500-1800 kcal leads to a critical restriction of the diet with vitamins and mineral supplements. Based on this, it is additionally necessary to take some of the trace elements - iodine, calcium or iron, as well as vitamin substances. You can also go the other way, using foods enriched with these substances.
Useful additives: iodine and others
Naturally, iodine or other elements from natural food will be the most useful. But not everyone has the opportunity to consume seafood every day. Then you can get iodine from foods enriched with it and salt. Of these, it is absorbed better than from synthetic drugs and dietary supplements in the form of tablets. In addition, iodine and other elements are supplied with food regularly, in small portions, which allows them to maintain more stable concentrations in the blood.
These fortified foods go through rigorous testing before they hit the shelves, and experts evaluate their safety and health benefits. Additives do not affect the taste of food and appearance should not reduce expiration dates.
It would seem that foods with extra iron, magnesium or vitamins should help people become healthier and more vigorous. But in fact, this is not always good. First, it is extremely difficult to accurately dose both iron and essential vitamins and other mineral components. Therefore, the consumer cannot know exactly how much supplements he consumes with such products. Often, together with such nutrition, many also use vitamin-mineral complexes, and this can already threaten with an excess of certain substances. If the body suffers from various kinds of diseases, then special care is needed regarding fortified foods. An example would be nutrition for allergies or metabolic disorders such as diabetes.
In addition, it is also important to properly consume fortified foods. So, for example, iron is poorly absorbed together with calcium, and even if you consume foods enriched with it (for example, cereals or cereals) with milk, there will simply be no sense in such nutrition.
An excess of ascorbic acid from juices, purees or other products enriched with it can lead to the development of insomnia, provokes an increase blood pressure, especially with a tendency to hypertension, and sometimes provokes diarrhea. An excess of ascorbic acid also disrupts calcium absorption and increases its loss by the kidneys. There may be a loss of B vitamins if there is an excess of ascorbic acid.
Therefore, fortified foods are a rather controversial issue. On the one hand, they are useful, but on the other hand, specialists have too many questions about them. It is important to determine the groups of patients to whom they will be indicated, as well as those categories that should refuse to take fortified and mineral-fortified foods. Often, such fortified products are much more expensive than conventional ones, which also makes them less attractive to consumers. Therefore, it is desirable to increase the number natural products that have retained the natural benefits and a maximum of natural components, rather than choosing artificially enriched products.
How do such products differ from ordinary ones and are they really better than whole milk from a bag or eggs without the label "selenium + iodine"?
Products with a + sign
Why do nutritionists and nutrition experts trumpet that we are constantly under-nutritional? After all, today the choice of vegetables, fruits, cereals and meat products is much more diverse than 50 years ago. And even in winter we can eat cucumbers, tomatoes, oranges and even fresh berries. And our grandparents could only afford seasonal potatoes, carrots, yes sauerkraut and felt great. Are modern technologies that allow us to preserve food longer, transport it over long distances and grow exotic fruits even in winter, do not benefit us? In fact, that is exactly what happens. According to the Japanese Nutrition Committee, high-tech tomatoes contain 10 times less carotene and ascorbic acid than wild varieties. The same goes for other vegetables and fruits. Plus, the daily energy consumption of a modern resident of a metropolis is approximately 1800-2500 kcal. Some 50-70 years ago, our grandparents spent 2 times more. They moved more actively, did not sit like we did in front of the TV and computer, walked on foot, and did not drive cars. And, of course, consuming 5000 kcal, you can make up for the deficiency of vitamins and trace elements from food. Just imagine: to get the necessary daily allowance vitamin B1 (this is 1.4 mg), you need to eat 700-800 g of bread from flour coarse grinding or 1 kg of lean meat!
Example balanced diet for 2600 kcal.
It contains 97.5 g of protein, 91.4 g of fat, 343.8 g of carbohydrates.
Breakfast: Fried eggs (2 eggs, 10 g butter), 100 g cottage cheese
Lunch: Sandwich (100 g bran bread, 10 g butter), 20 g coffee with sugar
Dinner: Salad (100 g cucumbers, 50 g tomatoes, 10 g vegetable oil)
Noodle soup (chicken meat 30 g, vermicelli 30 g)
Beef with garnish (meat 100g, potatoes hole 150g, vegetable oil 15g), Apple juice(200ml)
afternoon tea: Yoghurt (125g)
Dinner: Buckwheat porridge (150 g), apple (150 g), tea (sugar 20 g).
B1-0.96mg(65%)
B2-1.5mg(88%)
B6-1.3mg(65%)
Minerals
Iron- 9.7mg(54%)
Copper - 1.25mg(84%)
As you can see, vitamins and minerals are not enough here. And given that women often go on diets and the calorie content of the daily diet is reduced to 1500 kcal, the lack of vitamins becomes critical. It turns out that taking additional vitamins is really necessary, and you need to do this constantly. You can drink vitamin and mineral complexes, or you can buy foods enriched with nutrients.
What to choose?
Of course, it is best to get vitamins from food and, if possible, eat vegetables from the garden, cook pastries from whole grain flour, eat farm meat and eat 5000-6000 kcal per day - this is your option. From enriched foods, vitamins are absorbed worse than from natural ones. But it is better than from synthetic tablets, because they enter the body with food and are processed gradually.
Can we live without vitamins?
For full life we just need nutrients. Due to their lack, physical and mental performance decreases, resistance to various diseases, neuro-emotional tension and stress increase, occupational injuries increase, the body's sensitivity to radiation exposure, immunity decreases and the risk of cardiovascular and oncological diseases. It is especially important to monitor the children's diet, the lack of vitamins and minerals affects physical development, performance. That is why today in Russia baby food is enriched in most cases.
Everything is thought out
Before fortified foods hit the shelves, they go through a series of rigorous tests for safety and health benefits. Much attention is paid to external and taste qualities. Enrichment should not significantly change the taste and aroma of food, reduce the shelf life of products. And, of course, most importantly, vitamins and minerals in such products should not neutralize each other's beneficial properties. And if the manufacturer can take into account this aspect with respect to one product, then you will have to figure out how to combine different ones on your own. For example, vitamin A, although it is fat-soluble, is poorly absorbed with an excess of margarine and cooking fats, so it is better to use olive oil and butter.
Know when to stop
An overdose of vitamins and microelements is extremely rare, but you should not lose vigilance. And if your diet is high in fortified foods, don't take a multivitamin without consulting your doctor.
Where to look
Most often, the most popular products are enriched - bread, flour (vitamins B and PP, iodine and iron), butter and spreads (fat-soluble vitamins A, D, K and E), milk, cottage cheese and yogurts (calcium, vitamins, iodine, iron ), salt (iodine), juices (vitamins A and C), "quick" cereals (group B vitamins).
If the pack has the word “enriched” on it, it means that you have the original in front of you. On the label of products with nutrients, you can always find the name of the vitamins and / or minerals added to the composition, their guaranteed content in mg per 100 g (or 100 ml) or the average daily portion of the product. Well, if there are recommendations for use.
Hello neighbors!
The food enrichment technology was invented in Russia in the distant 1930s and quickly spread throughout the world. In most developed countries (USA, Canada, Australia) and many regions of Europe, the mandatory fortification of staple foods with vitamins is legally regulated.
Flour, pasta and bakery products, rice are enriched mainly with vitamins B1, B2 and PP, as well as iron. Dairy products and margarine - with vitamins A and D, fruit juices and drinks, sausages and canned meat - mainly with vitamin C. In addition, many years of experience in fortifying products has shown that this helps to reduce morbidity and minimize the occurrence of many pathologies associated specifically with deficiency necessary substances. An example is the experience of Peru. Enrichment of school breakfasts for 500,000 children with essential vitamins and minerals in just 6 months has reduced the prevalence of anemia among schoolchildren from 66.32% to 14.1%. And there are many such examples around the world. In the United States since 1974, and in Canada since 1978, it has been mandatory to enrich all flour with folic acid, which has significantly reduced the occurrence of a neural tube defect in the fetus.
Expert: Alla Kochetkova, Doctor of Technical Sciences, Professor,
Head of the Laboratory of Technology of New Specialized
products of preventive action Research Institute of Nutrition RAMS
Fortification of food products is the addition to them of any essential nutrients and minor components: vitamins, macro- and microelements, dietary fibers, polyunsaturated fatty acids, phospholipids and other biologically active substances of natural origin in order to maintain or improve the nutritional value of individual products or general diet individual groups of the population, entire settlements or peoples. In some cases, food fortification can synergistically complement other nutrition interventions. When introducing new food products to achieve maximum effect it is possible by enrichment to change their nutritional value.
In industrialized countries, food fortification is being used more and more as a way to offset the nutritional impact of food processing and refining processes, and is an alternative between trying to preserve the nutritional content of foods through gentle processing and minimal refining or maintaining it through fortification and other interventions.
Since the 1940s in Central Europe, the UK, the US and other countries, a lot of information and technological experience has accumulated on adding nutrients to food. The best-known examples of fortification are salt iodization and water fluoridation. The issue of food fortification was widely discussed at international conferences on nutrition in Rome in 1992 and 1995. The advantage of such food modification over other ways to overcome the problem of the lack of essential micronutrients was emphasized, and it was decided to direct all efforts to eliminate the deficiency of vitamin A, iodine and other vital nutrients, including iron.
In many developed countries, food fortification is regulated at the state level. In Russia, the elimination of micronutrient deficiencies through food fortification is currently provided for by the "Concept of the state policy in the field of healthy nutrition" and a number of all-Russian state programs: "Overcoming of iron deficiency", "Overcoming of iodine deficiency", "Overcoming of selenium deficiency", "Fortification of food" , "Diabetes", etc.
In the global "Food Code", which was adopted as a result of the efforts of WHO and FAO in 1962 and which is constantly supplemented and revised, food fortification is defined as the addition of one or more nutrients to foods, whether or not containing them natively, with the aim of preventing or correcting an existing deficiency of one or more nutrients in the population as a whole or in a particular group.
Harris R.S. (1968) described six challenges in food fortification:
1. Recovery normal level nutrient content.
Adding nutrients to foods to replace those lost or destroyed during processing or storage.
2. Increasing natural nutrient levels.
Nutrients may be added to some special types food products (e.g., baby food, foods for the elderly or used in diets for weight loss, for athletes) in quantities significantly higher than natural levels, in order to meet the total requirement for this nutrient in the minimum amount of food consumed.
3. Food fortification for health purposes.
The use of a food or range of foods as a carrier of a nutrient needed to improve or maintain the health of a population.
4. Fortification of "replacement" foods to ensure adequate nutrition.
When introducing new foods designed to replace natural foods, it is essential that they provide the body with essential nutrients. An example of this type of fortification is the addition of vitamin A to margarine.
5. Enrichment aimed at bringing the food product to a full state.
In this approach, it is believed that each product must contain enough nutrients for its metabolism. For example, to ensure carbohydrate metabolism, an appropriate amount of B vitamins can be added to very sweet foods.
6. Nutrient supplementation not related to nutritional goals.
A number of nutrients can be added for processing needs (eg ascorbic acid and vitamin E as antioxidants or carotene as a coloring agent).
When enriching food products with functional ingredients, it is recommended to observe the following principles (Beaton G.Kh. et al., 1978; Shatnyuk L.N., 1999; Spirichev V.B., 2000):
1. For enrichment of food products, those micronutrients should be used, the deficiency of which actually takes place and is quite widespread and dangerous to health.
2. Fortification with vitamins, minerals and other biologically active substances should primarily be mass consumption products that are available to all groups of children and adults and are regularly used in everyday nutrition.
3. The additional cost of the fortified product must be acceptable to the intended consumer.
4. The applied nutrient must be biologically available in the product.
5. Food fortification should not impair consumer properties these products: reduce the content and digestibility of other nutrients contained in them, change the taste, aroma.
6. When fortifying food products, it is necessary to take into account the possibility of chemical interaction of enriching additives with each other and with the components of the enriched product, and choose such combinations, forms, methods and stages of application that ensure their maximum safety during production and storage.
7. Regulated, i.e. The content of vitamins, minerals and other substances in a food product enriched with them, guaranteed by the manufacturer, must be sufficient to meet the this product not less than 15% of the average daily requirement for these micronutrients at the usual level of consumption of the fortified product.
8. The amount of functional ingredients additionally added to products enriched with them should be calculated taking into account their possible natural content in the original product or raw materials used for its manufacture, as well as losses during production and storage in order to ensure their content at the level not lower than regulated during the entire shelf life of the enriched product.
9. The regulated content of functional ingredients in products fortified with them must be indicated on the individual packaging of this product and strictly controlled.
10. The effectiveness of fortified foods should be convincingly confirmed by testing on representative groups of people, demonstrating not only their complete safety, acceptable taste, but also good digestibility and the ability to improve the body's supply of micronutrients introduced into the composition of fortified foods.
The process of enriching products with functional ingredients is quite complicated, since a number of factors must be taken into account:
- compatibility of the components of functional ingredients with each other. For example, ascorbic acid promotes better absorption of iron. The presence of vitamin E in the product increases the activity of vitamin A, calcium has an overwhelming effect on the absorption of iron. Ascorbic acid destabilizes folic acid and cyanocobalamin;
– compatibility of components of functional ingredients and enriched product. For example, it is inappropriate to introduce iron salts or other microelements into products containing a large amount of dietary fiber, since dietary fibers are able to firmly bind these microelements, disrupting their absorption in the gastrointestinal tract;
- the influence of technological, including thermal, processing of products on the efficiency of enrichment. It is advisable to enrich flour and bread with B vitamins, since they tolerate the effects of high temperatures relatively well during baking, while ascorbic acid is much less resistant. The inclusion of small amounts of ascorbic acid in vitamin and vitamin-mineral mixtures for flour enrichment has purely technological purposes: it accelerates the maturation of flour and improves its baking properties.
Specialized products (for athletes, children, pregnant and lactating women, the elderly, people of extreme professions: divers, climbers, astronauts).
Therapeutic and prophylactic products (for people working in hazardous industries, living in ecologically unfavorable areas and predisposed or already suffering from certain diseases (diabetes, obesity, atherosclerosis, etc.).
Functional products (for healthy people and risk groups).
Specialized food are developed for healthy people who have physiological needs that are different from the average, which is associated with the characteristics of the functioning of the body or the characteristics of their lifestyle.
Specialized baby food products include products for artificial nutrition and complementary foods, which are necessary to ensure the full physical and mental development of the child, especially in case of insufficiency breastfeeding. Products for pregnant and nursing mothers and the elderly are designed to provide appropriate nutrition to these people at certain periods of their lives to correct their physiological status.
Specialized products are also a necessary element of rational nutrition during sports training and other extreme human activities, accompanied by high energy consumption, hypoxia, physical and psycho-emotional stress. At the same time, there is an increased need for the body in energy, food, essential and minor substances, which are problematic to compensate for with conventional traditional products.
Specialized food products for pregnant and lactating women, the elderly are a special group, the development and use of which must take into account the likelihood of excessive consumption of functional ingredients (iron, calcium, etc.) by other family members, which is not always advisable. In cases where the problem concerns a narrow group of the population, the direct provision of essential and minor substances in the form of dietary supplements may be more economical and safer.
Therapeutic and treatment-and-prophylactic products are used to compensate for the adverse effects of endogenous (pathological process) and exogenous (environmental risk zones, harmful production) factors, for the nutrition of people with acute and chronic diseases in order to increase the compensatory capabilities of the body, a positive effect on the course of the pathological process.
Therapeutic and prophylactic products can be used by healthy people in ecologically unfavorable regions, extreme conditions harmful production, exposed to harmful physical, chemical, emotional, etc. exposure, as well as representatives of risk groups for a number of diseases. The most extensive group consists of therapeutic and prophylactic products intended for diabetics.
Significant amount functional products, i.e. traditional foods fortified with health-promoting ingredients also fall into the category of fortified foods. However, the concept functional products much wider. This category also includes traditional products containing in their native form significant amounts of macro- and micronutrients; products in which the content of components harmful to health is technologically reduced or replaced by substances that are neutral or beneficial to health, etc.
common feature enriched products is the use of traditional products as a basis, which are enriched with biologically active substances through the additional introduction of functional ingredients.
The fortified foods are numerous and can be divided into nine groups (Table 3.1)
I. Bakery, flour and cereal products;
II. Confectionery;
III. Milk products;
IV. Oil and fat products;
V. Meat products;
VI. Fish products;
VII. Juices and drinks;
VIII. Fruit and vegetable products;
IX. Seasonings.
Table 2.1 - Food products - sources of functional ingredients
| Product groups | Functional Ingredients | Biologically active substances supplied with functional ingredients |
| I. Bakery, flour and cereal products Bread Rusks Flour Macaroni Cereals Dry breakfasts (muesli and other breakfast cereals) | Vitamins Vitamin premixes Protein fortifiers Seeds, nuts Whey Soy Lecithin Wheat germ CMC bran Dry decolorized bovine blood | Dietary fibers Microelements Pectin Bioflavonoids Proteins, amino acids Phospholipids Vitamins Pigments Flavonoids Phytocomplexes Phytocomponents |
| II. Confectionery and other products Waffles Dragee Cookies Candy Marmalade Butterscotch Halva Jelly Pudding | Bone meal, apricot meal, clover leaf meal, alfalfa meal Seafood Concentrates of vegetables, fruits, herbs, etc. Dry plant concentrates Plant powders Plant cryopowders | |
| III. Dairy and sour-milk products Milk Kefir Cottage cheese Curd mass Yoghurt Curdled milk Desserts Ryazhenka Varenets Sour cream Ice cream Milk-containing drinks Cheeses | Vitamins Vitamin premixes Microelements Lactobacilli Acidophilic bacteria Bifidobacteria Biopolymers of peptide nature Free essential amino acids Milk hydrolyzate peptides Immune lactoglobulin Soy milk Casein hydrolyzate Low molecular weight DNA from marine fish and invertebrates Marine hydrobionts - cucumaria decoction Salmon milt Linoleic acid Buttermilk Monosaccharides Lysozyme, berries, Zeolites herbs CO 2 plant extracts Dry plant extracts Krill meat protein Bioproteins | Vitamins Peptides Low molecular weight DNA Polyunsaturated fatty acids Polyphenols Proteins Essential amino acids Bifidobacteria Acidophilic bacteria Lactobacilli Fructose Glucose Dietary fibers Macroelements Microelements Lysozyme Phytocomplexes and phytocomponents Enzymes Pigments |
| IV. Natural juices and drinks Juices Syrups Kvass Drinks Biogel Mineral water Nectars Juice drinks Non-alcoholic drinks Dry powder and flake mixtures Tea Tea drinks Beer Non-alcoholic beer Fruit drinks | Vitamins Vitamin premixes Mineral components Soluble dietary fiber Chitosan Sea grass pectin - zosterol Amino acid mixtures Whey Fermented whey with phytonutrients Alginates mineral salts highly purified fish fat in microencapsulated form Polysaccharides Monosaccharides Honey ATP Caffeine Cryopowders of plants Dry concentrates of plants CO2-extracts of plants | Pectin Glucose Fructose Maltodextrins Dietary fibers Vitamins Microelements Chitin Chitosan Alginates Melatonin Taurine Coenzyme Q Caffeine Proteins Amino acids ATP Polyphenols Creatine Lactic acid Polyunsaturated fatty acids Phytocomplexes and phytocomponents |
| V. Fats and oils Vegetable fats Animal fats Vegetable oils Butter Margarine products | Vitamins Microelements Flavonoids of herbs and fruits Linseed oil Plant Phospholipids Wheat, Soybean, Rice, Corn, Oat Germ Oils Soybean Seeds Linoleic Acid Herbs | Vitamins Polyunsaturated fatty acids Phospholipids Macroelements Microelements Flavonoids Isoflavones Lecithin Phosphotidylcholine Phytocomplexes and phytocomponents |
| VI. Meat products Meat pates Freeze-dried meat pates Bouillon cubes Meat preparations Cutlets Canned food Dumplings Sausages Sausages Meat bread Soups | Vitamin premixes Vitamins Iron preparations Amino acids Soy proteins Soy protein-lipid compositions Sodium caseinate Bioproteins Fats, oils Plant powders Plant cryopowders CO2-extracts | Polyunsaturated fatty acids Vitamins Macroelements Microelements Amino acids Dietary fibers Proteins Lipids Phytocomplexes and phytocomponents |
| VII. Fish products Semi-finished fish products Caviar Sausages Pates Pastes Oils Soups | Vitamins Macronutrients Algae Plant powders CO2-extracts | Vitamins Trace elements Alginates Phytocomplexes and phytocomponents |
| VIII. Canned fruits and vegetables Canned vegetables Sauces Canned fruits Vegetable salads Vegetable cubes Soups | Protein hydrolyzate Vitamins Microelements Krill protein Plant powders Plant cryopowders CO 2 -extracts | Proteins Vitamins Macroelements Microelements Phytocomplexes and phytocomponents |
| IX. Seasonings Edible salt Sauces Sugar Salt substitutes Mayonnaise | Iodine, fluorine Trace elements Vitamins Dry powders of plants Oils Dry extracts of plants Cryopowders of plants CO2-extracts of plants | Trace elements Vitamins Polyunsaturated fatty acids Phytocomplexes and phytocomponents |
Bread and cereals play an important role in the nutrition of children and adults in Russia. Today, recipes and technologies for the production of bread, bakery and cereal products enriched with B vitamins, iron, calcium, iodine, and beta-carotene have been developed in Russia. The production of vitamin and mineral premixes necessary for these purposes - fortifiers, iodine-containing additives, water- and fat-soluble beta-carotene preparations has been launched. Dry breakfasts, crispy corn flakes, instant cereals are enriched with macro- and micronutrients of plant, animal, mineral and synthetic origin. Rice and similar food grains are soaked in nutrients (thiamine, riboflavin, nicotinamide). The functional effect of cereal-based products to a large extent depends on the content of vitamins, trace elements, as well as soluble and insoluble dietary fiber, which help reduce the risk cardiovascular disease, reducing cholesterol levels, have a beneficial effect on the gastrointestinal tract.
Another group of fortified mass consumption products is milk and fermented milk products. Milk is a source of complete protein, rich in calcium, contains a fairly complete set of vitamins, but their content is unstable and unbalanced. It is rich in vitamins A, B 2 and PP, and the content of vitamins C, B 1 and folic acid it is much lower. The daily dose of vitamin C and folic acid can be obtained only with 3-5 liters of milk, and to fully provide the body with vitamin B, it is necessary to consume from 4 to 12 liters (Shatnyuk L.N., 2000). The functional properties of dairy products can be enhanced by adding vitamins A, D, E, beta-carotene and minerals such as magnesium, iron, iodine, fluorine, as well as dietary fiber (pectin), microorganisms. Fortified dairy products may be effective in preventing cardiovascular, gastrointestinal diseases, osteoporosis and other diseases. Dairy products with the prefix "BIO" contain living cells of bifidobacteria that regulate the composition of the intestinal microflora and / or bifidogenic factors. Yoghurts, cottage cheese, desserts, fermented milk products are saturated with berries, vegetables, plant components, vitamins, microorganisms and other components.
The favorite delicacy of children is confectionery - cookies, sweets, chocolate, marshmallows, etc., which also become objects for enrichment with vitamins, microelements, dietary fiber, plant components and other biologically active additives.
According to the Research Institute of Nutrition of the Russian Academy of Medical Sciences, last years the consumption of various soft drinks, nectars and juices has increased significantly (Spirichev V.B., 2000). This type of food makes up more than 7% of the total daily food intake. Fruit and vegetable juices are often the main ingredient in soft drinks. They contain vitamin C, beta-carotene and B-complex vitamins, and it is not difficult to introduce new functional ingredients into them. Drinks enriched with vitamins, microelements, dietary fiber can be used to prevent cardiovascular, gastrointestinal diseases and other diseases. Drinks are divided into three groups (Kochetkova A.A. et al., 1999):
Sports and energy drinks;
Healthy drinks;
Nutraceutical drinks.
Sports and energy drinks should supply energy to working muscles, maintain or improve the performance of the body, and compensate for fluid loss during physical exertion. This group of drinks includes both special drinks for professionals and refreshing light drinks with minerals designed for a wide range of consumers.
The most popular health drinks on the market are intended for the general population. They are enriched with vitamins, minerals, unsaturated fatty acids and dietary fiber, contribute to the prevention of cardiovascular, gastrointestinal diseases and other diseases, as well as different kind intoxications. The basis of healthy drinks, as a rule, is water, fruit and vegetable juices, as well as their mixtures. Today, about 10% of the produced juices are fortified products.
Nutraceutical drinks are characterized by increased nutritional value or have pronounced biological activity. They are necessary to enrich the human diet with additional nutrients, including essential ones (vitamins, microelements, phospholipids, essential fatty acids, dietary fiber, etc.). They improve digestion, enhance protective properties body, help strengthen bones and muscles, improve the growth of children, lower cholesterol levels, help eliminate heavy metals and toxins.
Enriched oil-fat products are represented by combined (light) oils and low-fat margarines, mayonnaises with functional ingredients, low-fat oil products: butter and cream pastes, oils with a combined fat phase. Margarine and vegetable oils - the main sources of unsaturated fatty acids - contribute to the prevention of cardiovascular diseases. To enhance the functional action, ingredients such as vitamins A, D, E, some triglycerides, structured lipids can be added to them. These products are reduced energy value effective for preventing obesity and other diseases (Kochetkova A.A., 1999; Kochetkova A.A. et al., 2000).
Fish products and non-fish species are one of the promising sources of protein and a number of essential nutrients: vitamins, polyunsaturated fatty acids, iodine, etc. To give them additional useful properties, technologies have been developed for including vitamin-mineral premixes and other components in their composition (Trikhina V.V., 1999).
Meat products are always poor in micronutrients, which is especially aggravated in recent years. Enrichment with vitamins, microelements, phytocomplexes and other biologically active substances significantly increases their biological value. Great importance is attached to the introduction of spices, spices and other phytocomplexes into them.
Enrichment of seasonings is a promising direction, as they are used constantly. different groups population and allow enriching products with functional ingredients during and after cooking. Moreover, this applies mainly to such product groups that it is impossible to add additional ingredients to in other ways - salads, side dishes, whole meat and fish, etc. Sauces, mayonnaises, salt, salt substitutes, a set of spices and spices make it possible to enrich products with iodine and other microelements, vitamins, phytocomplexes, polyunsaturated fatty acids and many minor components.
Theoretically, all products can be enriched with macro- and micronutrients to restore the properties lost during storage, during culinary processing and as a result of soil depletion, to compensate for the impoverishment of our diet due to changes in the structure of nutrition and for the purpose of recovery, however, in practice, one has to deal with certain technological difficulties.
Food fortification is not a panacea for all nutrition-related ills, but many years of international experience have shown that many countries have been successful in correcting diets and improving public health with the help of such products. Food enrichment should not be a separate independent procedure, but a part of national (regional) programs related to the nutrition and health of certain population groups or populations.
Specialized Products for children, pregnant and lactating women, athletes, the elderly, people of extreme professions: divers, climbers, astronauts, etc.
Specialized food products are developed for healthy people who have specific physiological needs associated with functional state body or lifestyle.
Specialized baby food products include products for artificial nutrition and complementary foods, which are necessary to ensure the full physical and mental development of the child, especially when breastfeeding is insufficient. Products for pregnant women, nursing mothers, the elderly are designed to provide an appropriate adjustment to their physiological status.
Specialized products are also a necessary element of rational nutrition for athletes, extreme activities, accompanied by high energy consumption, hypoxia, physical and psycho-emotional stress. At the same time, there is an increased need of the body for energy, food, essential and minor substances, which are problematic to compensate for with conventional traditional products.
Therapeutic and prophylactic products- products for people working in hazardous industries, living in environmentally unfavorable conditions, having certain diseases or predisposed to them (diabetes, obesity, atherosclerosis, etc.).
Food products intended for therapeutic and preventive nutrition are classified as diet food products(SanPin 2.3.2.1078-01).
Dietary products can be used by healthy people for the prevention of alimentary-dependent diseases, etc.
functional products- foods containing ingredients that benefit human health by improving many physiological processes in the body. Designed for healthy people and risk groups.
In a certain sense, the term "functional foods" can be misleading, because almost all foods - whether they contain additional ingredients or not - affect health by providing the body with calories, essential and minor substances, and can be attributed to this categories.
Additional (functional) ingredients that give products functional properties should be: beneficial to health; safe, natural, do not reduce nutritional value, consumed orally.
The size and intake level of functional ingredients must be medically approved.
Currently, in the EU and the US, there is a provision that functional foods, while having the ability to improve health, do not have to meet full medical requirements.
A common feature of fortified foods is that, as carrier(basics) traditional foods are used.
Fortified foods are numerous, most often get rich following products :
Bread and cereals. In Russia, recipes and technologies for the production of bread, bakery and cereal products enriched with B vitamins, iron, calcium, iodine, and b-carotene have been developed. The production of vitamin and mineral premixes necessary for these purposes, iodine-containing additives, water- and fat-soluble b-carotene preparations has been launched. Dry breakfasts, crispy corn flakes, instant cereals are enriched with macro- and micronutrients of plant, animal, mineral and synthetic origin. Rice and other cereals are soaked with vitamins (thiamine, riboflavin, nicotinamide). Functional cereal products help reduce the risk of cardiovascular disease, reduce cholesterol levels, and have a beneficial effect on the gastrointestinal tract.
Milk and dairy products Milk is a source of complete protein, rich in calcium, contains a fairly complete set of vitamins, but their content is unstable and unbalanced. It is rich in vitamins A, B 2, and PP, and the content of vitamins C, B 1 and folic acid, which are deficient in the diet of Russians, is much lower. daily dose of a vitamin. C and folic acid can be obtained only with 3-5 liters of milk, and to fully provide the body with vitamin B 1, it is necessary to consume milk from 4 to 12 liters (Shatnyuk L.N., 2000). The functional properties of dairy products can be enhanced by adding vitamins (A, D, E, beta-carotene), minerals (magnesium, iron, iodine, fluorine), as well as dietary fiber (pectin), microorganisms.
Dairy products with the prefix "bio" contain living cells of bifidobacteria or bifidogenic factors. Yoghurts, cottage cheese, desserts, fermented milk products saturate with berries, fruits, vegetables, vitamins, microorganisms, etc. Enriched dairy products can be effective in preventing cardiovascular, gastric and intestinal diseases, osteoporosis and other diseases.
Confectionery- cookies, sweets, chocolate, marshmallows, etc., are enriched with vitamins, microelements, dietary fiber, etc.
Soft drinks. This type of food makes up more than 7% of the total daily food intake. Drinks are the most technologically advanced product for creating new types of fortified products, since the introduction of new ingredients into them is not very difficult. Enriched with vitamins, micronutrients, dietary fiber, plant components, drinks can be used to prevent cardiovascular, gastrointestinal diseases, intoxication, etc.
Fortified drinks include:
Healthy drinks. On the market, these drinks are the most popular and are intended for a wide range of people. They are enriched with vitamins, minerals, unsaturated fatty acids and dietary fiber. The basis of healthy drinks, as a rule, is water, fruit and vegetable juices, and their mixtures.
Nutraceutical drinks are characterized by increased nutritional value or have a pronounced biological activity. They are necessary to enrich the human diet with additional nutrients, including essential ones. They improve digestion, enhance the protective properties of the body, help strengthen bones and muscles, improve the growth of children, lower cholesterol, and help eliminate heavy metals and toxins.
Sports and energy drinks- they supply energy to working muscles, maintain or improve the body's performance, compensate for fluid loss during physical exertion. This group of drinks includes both special drinks for professionals and refreshing light drinks with mineral substances designed for a wide range of consumers.
Oil-fat products. This group of enriched products is represented by combined (light) oils and low-fat margarines, mayonnaises with functional ingredients, low-fat oil products (butter and cream pastes, oils with a combined fat phase). Margarine and vegetable oils - the main sources of unsaturated fatty acids - contribute to the prevention of cardiovascular diseases. To enhance the functional action, ingredients such as vitamins A, D, E, some triglycerides, structured lipids can be added to them. These low energy foods are effective in preventing obesity and other diseases.
Fish products and non-fish species are one of the promising sources of protein and a number of essential nutrients: vitamins, polyunsaturated fatty acids, iodine, etc. To give them additional useful properties, technologies have been developed for including vitamin-mineral premixes and other components in their composition.
Meat products are always poor in micronutrients, which is especially aggravated in recent years. Enrichment with vitamins, microelements, phytocomplexes and other biologically active substances significantly increases their biological value.
condiments. Enrichment of spices is a promising direction, because. they are constantly used by different groups of the population and allow enriching products both during and after cooking. Moreover, this applies to products in which it is impossible to add additional ingredients in other ways - salads, side dishes, whole meat and fish, etc. Sauces, mayonnaises, salt, salt substitutes, a set of spices and spices make it possible to enrich products with iodine and other microelements, vitamins, phytocomplexes, PUFA and many minor components.
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