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Digital Re-print -
May | June 2014
Flour fortification with vital vitamins and
minerals - Micronutrient deficiencies & the...
flat bottom silos hopper silos
www.symaga.com
symaga@symaga.com
Offices and Factory:
Ctra. de Arenas km. 2,300
13210 Villa...
C
hronic malnutrition endangers
millions of lives throughout the
world. A lack of essential vitamins
and minerals causes h...
Innovations for a better world.
Leave nothing to chance.
With ProPlant, the Service Management System of Bühler, you will ...
statutory requirements, customers may choose
from special mixes which can be integrated
into existing grinding and blendin...
www.gfmt.co.uk
LINKS
•	 See the full issue
•	 Visit the GFMT website
•	 Contact the GFMT Team
•	 Subscribe to GFMT
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Flour fortification with vital vitamins and minerals - Micronutrient deficiencies & the consequences

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Chronic malnutrition endangers millions of lives throughout the world. A lack of essential vitamins and minerals causes health conditions typically manifesting as impaired energy, stunted growth, damage to the nervous system and heightened susceptibility to infection.

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Flour fortification with vital vitamins and minerals - Micronutrient deficiencies & the consequences

  1. 1. Digital Re-print - May | June 2014 Flour fortification with vital vitamins and minerals - Micronutrient deficiencies & the consequences www.gfmt.co.uk Grain & Feed MillingTechnology is published six times a year by Perendale Publishers Ltd of the United Kingdom. All data is published in good faith, based on information received, and while every care is taken to prevent inaccuracies, the publishers accept no liability for any errors or omissions or for the consequences of action taken on the basis of information published. ©Copyright 2014 Perendale Publishers Ltd.All rights reserved.No part of this publication may be reproduced in any form or by any means without prior permission of the copyright owner. Printed by Perendale Publishers Ltd. ISSN: 1466-3872
  2. 2. flat bottom silos hopper silos www.symaga.com symaga@symaga.com Offices and Factory: Ctra. de Arenas km. 2,300 13210 Villarta de San Juan • Ciudad Real- Spain T: +34 926 640 475 • F: +34 926 640 294 Madrid Office: C/ Azcona, 37 • 28028 Madrid - Spain T: +34 91 726 43 04 • F: +34 91 361 15 94 Мinks, 3-6 June Bangalore, 22-24 Аugust BELAGRO leader worldwide innovative R&D since 1985 92% export rate presence in 120 countries
  3. 3. C hronic malnutrition endangers millions of lives throughout the world. A lack of essential vitamins and minerals causes health conditions typical- ly manifesting as impaired energy, stunted growth, damage to the nervous system and heightened susceptibility to infection. Vitamins, minerals and trace elements serve to maintain important bodily functions and act as biocatalysts in almost all of the body’s metabolic processes. Vitamins are involved in breaking down and converting carbohydrates, protein, fat and minerals. Minerals control the transmittal of nerve impulses and muscle activity. But although vitamins, minerals and trace ele- ments are so important, the body is unable to synthesize and store them in sufficient quantities. People must therefore rely on their daily food to supply these essential micronutrients. Since wheat, maize and rice flour are staple foods almost everywhere in the world, an ideal way to prevent malnutri- tion is to fortify flours with micronutrients. Baked goods and pasta products are firmly anchored in the traditional diet of almost every country. The success of flour fortification Contrasted with the great benefit to a nation’s health and economy that can be gained by tackling the issue of malnutrition, flour fortification is a low-cost remedy. According to Emory, Rollins School of Public Health, it costs US$0.50 per person and year to fortify flour. Depending on the type of fortification and the volumes required, the costs can be reduced to US$0.10. Since modern mills are generally well equipped for flour fortification, the only costs incurred in the further course of the fortification process are for the purchase of premixes at a price of a few US dollars per tonne of flour. One success, documented by the Food Fortification Initiative (FFI), shows that forti- fied wheat flour has led to a reduction in the number of newborns with neural tube defects. (see Figure 1). Increasing numbers of countries there- fore mandate flour fortification. Depending on local eating habits, the fortification of wheat, maize or rice flour is decreed. The FFI reports in May 2014 that 79 countries require flour to be fortified with at least iron and/ or folic acid. Tailored to countries and customers - ELCOvit premixes The requirements are as varied as the countries and cultures. The mix of additives must be adjusted to meet the exact needs of the country. The first step is to identify what nutrient deficiencies exist, how widespread they are, how high the per capita consump- tion of bakery products and pasta is, and how finely or coarsely ground the flour will be when the premix is added. Whereas, for example, minerals make up 1.7 percent of whole wheat, this share falls to 0.5 percent in fine white flour. Figures can be extrapolated to the various grinding degrees. Depending on how finely the flour is ground, greater or smaller quantities of nutrients are lost. For decades Mühlenchemie has cooper- ated closely with mills and knows about their particular circumstances on site. ELCOvit premixes are customised mixes of micronutrients, chosen to meet the exact requirements of the specific country. The combination of micronutrients reflects regional deficits, eating habits and the avail- ability of food. The bioavailability of the micronutrients is also taken into considera- tion, to ensure that the fortified flour has the desired effect. Selecting the raw materials for the perfect premix Apart from cooperating with the mill, Mühlenchemie has the advantage of access to the group’s trials laboratory, where the analysis parameters as well as substances’ use in the finished product can be tested. The selection of raw materials is of prime importance in order to create premixes that can be easily and reliably dosed in a range of climatic conditions. At the Stern-Wywiol Gruppe Technology Centre a variety of raw materials are tested for suitability and stability. Sieve or particle size analysis is a basic test procedure. It is an important quality criterion in selecting the raw materials because only the correct distribution of particle sizes will pre- vent the additive and the flour from demixing. Because many vitamins and minerals are sensitive to UV light, oxygen, heat or humid- ity, the raw materials are tested for stability and flowability, in order to select the best ingredients. Vitamin A, for example, is very easily oxidised and is therefore used in the stable form ELCOvit A 250. This form of vitamin A was developed in cooperation with BASF using their beadlet technology; it is dried in an especially gentle process and stabilised with an effective antioxidation system. The special granula- tion which makes it suitable for the milling industry was developed in cooperation with Mühlenchemie. Compared with other prod- ucts, it is far less likely to form lumps. Testing the finished products Apart from selecting the raw materials, it is necessary to investigate how the premixes behave in flour and the finished products. Are there any undesirable colour changes, by-products, discernible tastes or such like? Mühlenchemie has a wide range of technical resources which can be used to test these matters. In the trial bakery, for example, tests reveal whether an iron preparation leads to black specks on the bread’s crust. The impact of colouring vitamins on pasta can be examined in the pilot plant where pasta can be produced using industrial methods. Does riboflavin turn the water in which noodles are boiled yellow, or does it colour rice? These and many other issues can be examined and the results used to produce the optimum premixes. Apart from standard premixes that match Flour fortification with vital vitamins and minerals Micronutrient deficiencies & the consequences by Martina Mollenhauer and Lena Kampehl, Mühlenchemie GmbH & Co. KG, Germany Figure 1: Success of fortification Fortification 16 | May - June 2014 GRAIN&FEED MILLING TECHNOLOGYF
  4. 4. Innovations for a better world. Leave nothing to chance. With ProPlant, the Service Management System of Bühler, you will put your maintenance work in order. The system, which is customized by Bühler to precisely fit the specific needs of your production system, takes charge of the entire planning and administration of all your maintenance jobs. This ensures efficient processes and maximum plant uptime. www.buhlergroup.com ProPlant Service Management System – Unrivaled Efficiency. Maximum uptime Prefabricated job cards are based on service hours or calendar intervals as well as individual job planning. Plug & Play Efficient processes and customer- specifically programmed software for all plants. Always up to the minute Automatic online updates and data backup. All in one system Extensive documentation, among other things for certifications (e.g. International Food Standard).
  5. 5. statutory requirements, customers may choose from special mixes which can be integrated into existing grinding and blending processes. Precision feeder EMCEtec GLD 87 - Easy to use, sturdy dosing devices are part of the full service package of skilled support that Mühlenchemie offers mills to assist the process of achieving reliable flour fortification. The pre- cision feeder can be integrated into any existing grinding or flour processing system. Quick test for iron, zinc and vitamin A - Portable quick tests complete the range of methods to ensure that flour fortification schemes are efficient and sustainable. Here Mühlenchemie cooperates with the established manufacturer BioAnalyt, which develops innovative measuring instruments for the rapid quality analysis of vitamins, minerals and trace elements. The iCheckTM test kits are easy to use and reliably show the iron, zinc and vitamin A content of a substance within a few minutes. Dedicated partner with know-how Close cooperation between Mühlenchemie, the Food Fortification Initiative, Hellen Keller, the Spina Bifida Society and other organisations ensures that training and workshops are available to the employees of mills or state organisations throughout the world. Part of the mission is to impart knowl- edge of the options for flour fortification and why it is necessary, besides teaching the correct handling and storage of ELCOvit premixes and, obviously, how to use the test kits for analysis. Applications engineers visit the local mill- ers to offer all the advice and support they want when putting their flour fortification programmes in place. More inforMation: Website: www.muehlenchemie.de Figure 3: Comparison of vitamin A powders in respect of their tendency to form lumps after storage for one hour at 35°C and 80 percent relative humidity. Left: competing product; right: ELCOvit A 250 Figure 2: Legislation on fortification of wheat flour May - June 2014 | 17GRAIN&FEED MILLING TECHNOLOGY One of these samples has optimum gluten quality. The GlutoPeak® knows which. With its innovative analysis process, the Brabender® GlutoPeak® determines the gluten quality of your milled cereal prod- ucts – quickly, reliably and at any time. ■ Flexible analysis of flour, wholemeal flour, coarse meal, vital gluten and baking mixtures ■ Fast quality analysis in one to ten minutes ■ Precise results from small samples ■ Easy-to-use software for simple handling Brabender® technology optimises the quality of your raw materials and ensures your success. Brabender® GmbH&Co.KG · www.brabender.com GlutoPeak_GFM_190x132_E.indd 1 26.05.2014 14:47:06 F
  6. 6. www.gfmt.co.uk LINKS • See the full issue • Visit the GFMT website • Contact the GFMT Team • Subscribe to GFMT A subscription magazine for the global flour & feed milling industries - first published in 1891 INCORPORATING PORTS, DISTRIBUTION AND FORMULATION In this issue: • Role of extruders in Halal food production • Fortification Fortification in rice and flour • IAOM 118th Annual Conference & Expo May-June2014 • GM soybeans The on-farm facts • Harvest conditions: wheat quality and addressing issues • The Mills Archive GFMT becomes a patron first published in 1891 This digital Re-print is part of the May | June 2014 edition of Grain & Feed Milling Technology magazine. Content from the magazine is available to view free-of-charge, both as a full online magazine on our website, and as an archive of individual features on the docstoc website. Please click here to view our other publications on www.docstoc.com. To purchase a paper copy of the magazine, or to subscribe to the paper edi- tion please contact our Circulation and Subscriptions Manager on the link adove. INFORMATION FOR ADVERTISERS - CLICK HERE Article reprints All Grain & Feed Milling Tecchnology feature articles can be re-printed as a 4 or 8 page booklets (these have been used as point of sale materials, promotional materials for shows and exhibitions etc). If you are interested in getting this article re-printed please contact the GFMT team for more informa- tion on - Tel: +44 1242 267707 - Email: jamest@gfmt.co.uk or visit www.gfmt.co.uk/reprints

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