文档介绍：Wheat Flour Fortification
Peter Ranum
See Fortification Handbook
ources/
Topics
Fortification Standards
Fortification Regulations
Addition of Fortification Premix at Flour Mill
Monitoring Fortification
Internal
External
Effectiveness or Impact
Fortification Standards and Levels to Add
Micronutrients that can be added to flour
Vitamins
A,
B group (B1, B2, B3, B6, B12)
Folic Acid
D
Minerals
Iron, Calcium, Selenium, Zinc
Levels
The public health benefit of flour fortification is the level added.
The enforceable level is the final (minimum) level required to be in the fortified flour.
This fortification standard is dependent on:
The level to be added
The natural content of the micronutrient in the flour to be fortified
A suitable overage to pliance
Levels
Or, you can start with the fortification standard and determine the level to add using the same criteria.
The fortification PREMIX is formulated on the basis of the levels added but also involves
The dilution needed for the size of mill
Free-flow agents to insure flowability
United States and Canada Flour Enrichment
ppm
Guidelines and mendations from WHO, PAHO, MI, SUSTAIN
Iron
Type of Fe depends on type of flour
Ferrous sulfate or ferrous fumarate best for white flour
If elemental iron powder, use electrolytic (pending new finding)
Use iron EDTA for high extraction (Ash > %) flour or flour used without fermentation (eg. noodles)
Folic Acid
Include at to ppm depending on flour consumption
Types (Size) of Mills
Large range in sizes (Capacity) of mills from > 200 tons/day to < 5 ton/day. Not a concern with mills >50 tons/day.
Mill size determines:
Cost and cost effectiveness
Type of premix to use
Iron source
Dilution
Sustainability
Enforcement ability