1.
FOOD
FORTIFICATION
Presented By:
Manpreet Kaur

2.
Introduction
•
•
Food fortification is one of the measures
affecting the quality of the food supply
that are worthy of consideration in the
design of programs intended to improve
the health of the population.
Some of the projects of food enrichment
and fortification being currently
undertaken in Latin America.

3.
Food Fortification
• Food fortification has been defined as
the addition of one or more essential
nutrients to the food, whether or not it is
normally contained in the food, for the
purpose of preventing or correcting a
demonstrated deficiency of one or more
nutrients in the population or specific
population groups.

4.
Process Of Food Fortification
Raw
Ingredient
Initial
Processin
g
Mixing of
nutrients
Packagin
g
Safety
checks
Fortified
foods

5.
Criteria For Selection Of Food Item For
Fortification



It should be an edible item that is consumed by
majority of the population .
There should be no change in the physical
properties of the food (consumer acceptability).
Low cost food product that can be bought by
every section of society.

6.
Purpose Of Food Fortification
•
•
•
•
Improve nutritional quality of food
Reduce nutritional disorders
Fortification for body building
Fortification for medical treatment

7.
Types Of Food Fortification
Main
methods of
food
fortification
is:
Biofortificatio
n
Home
Fortification
Commercial
and Industrial
Fortification

8.
Biofortification
Biofortification is a process to improve the
nutritional quality of food crops by agronomic
practices, conventional plant breeding.

9.
Home Fortification



Home fortification is an innovation aimed at
improving diet quality of nutritional vulnerable
groups, such as young childrens .
Micronutrient powder(MNP) refers to sachets
containing dry powder with micronutrients that
can be added to any semi-solid or solid food that
is ready for consumption.
Homemade or unfortified foods can be fortified by
addition of sprinkles ,hence the term is home
fortification.

10.
Commercial And Industrial Fortification




This type of fortification in done in
industries like :
Wheat Fortification
Rice Fortification
Oil Fortification etc.

11.
Fortification Of Wheat Flour


•
•
•
Powdered vitamin and minerals are added to
flour during the milling process using
equipment called feeder.
Three type of feeders are used for fortification:
Screw feeder
Revolving disk feeder
Drum pipe feeder

12.
FORTIFICATION PROCESS OF WHEAT
FLOUR

13.
Fortification Of Rice



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Rice fortification is complex .
The main technologies those are
available to fortify rice are:
Hot Extrusion (70-110 ºC)
Cold Extrusion(below 70 ºC)
Coating
Dusting

14.
Process Of Rice Fortification

15.
Oil Fortification
•
•
•
Oil fortification is the process of adding
micronutrients to edible oil to increase its
nutritional value.
At an individual level, fortified oil can help to
person meet 25-30 percent of recommended
dietary intake for vitamin A and D , according to
FSSAI.
The appearance , taste , texture, flavour and shelf
life of edible oil not affected with fortification.

16.
Vitamin D Fortification
•
•
•
Foods are rarely fortified with
vitamin D in India.
Mostly milk and milk products
and margarine were fortified
with vitamin D.
Two form of vitamin D are used
to fortified foods and dietary
supplements :vitamin D2
(ergocalciferol) and vitamin
D3(cholecalciferol).

17.
Vitamins A Fortification



Sugar, flour, oil are fortified with vitamin A.
A food –soluble (such as vitamin A ) is usually
prepared in the form of an oil solution, emulsion
or dry, stabilized preparations or added directly
to food.
Vitamin A is important for visual health, immune
function and fetal growth and development .

18.
Iodine Fortification
•
•
The fortification commonly used are :
Potassium Iodide (KI)
Potassium iodate(KIOɜ)
The addition does not change the colour, appearance, or
taste of salt.
Fortified salt contains iodine, an essential for preventing
goiter, development disabilities and cognitive
impairment.

19.
Many Other Foods Are Fortified
•
•
•
Some type of margarine and other butter
substitutes contain sterol, which help lower
cholesterol.
In manufacturing of orange juice and milk
substitutes, such as soya milk , rice milk and
almond milk manufacturers add calcium .
Grains such as breakfast cereals, are often
fortified with additional vitamins and minerals,
such as, vitamin B-12 and calcium.

20.
Advantages Of Food Fortification

21.
Limitations Of Food Fortification


Population groups who consume relatively
small amount of food , such as infants , young
children and the elderly are less likely to benefit
from consumption of fortified food .
The Impact of interactions among nutrients- For
example the presence of large amount of
calcium can inhibit the absorption of iron from
fortified food. .

22.
Fortification Focus Today
•
•
The new value may focus on both deficiency
and promotion of good health.
Technology is also being developed
alongside to minimize the adverse effect of
fortification on sensory properties and shelf
life .

23.
Thank you