Wednesday, September 23, 2015

Nutritional food additives

Nutrients functions are to improve or maintain the nutritional quality of foods. Many food additives, including vitamins and minerals, serve nutritional functions. Other nutritional additives include amino acids, fatty acids as well as other pure chemical compounds.

Vitamins and minerals added to many common foods such as milk, flour, cereal, and margarine to make up for elements likely to be lacking in a personal diet, replace those lost in processing or improve shelf life.

Most salt contains iodine to prevent goiter a condition resulting for iodine deficiency. It was one of the earliest used of nutritional additives to correct dietary deficiencies. In 1833, the French chemist Boussingault recommended the addition of iodine to table salt to prevent goiter.

Nutritional additives can be used to restore nutrients to levels found in the food before storage, packaging, handling and processing.

Other example of nutritional additives is fluoride may be added to drinking water to supply the mineral fluorine, required for normal tooth development in children.

Margarine, for example, is used as substitute for butter for economic reasons, Vitamin A and D thus need to be added to margarine to raise it nutritional value equal to that of the butter.
Nutritional food additives

Related Posts Plugin for WordPress, Blogger...

The most popular articles