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Because no two vitamins will degrade at the same rate in a food at any set of conditions, the food technologist has

to determine the rate of deterioration of each vitamin and then increase the amount added to the product during

manufacturing to ensure the label claim is met throughout the life of the product. The difference between the

formulated and declared level is considered the appropriate overage. No one can give an exact percentage loss.

However, experience suggests the following overages for some of select nutrients (subject to 큏nished products,

processing conditions, etc.):

Nutrient Percent Overage

Vitamin A 20-40

Vitamin D 15-25

Vitamin E 10-25

Vitamin B1 10-70

Vitamin B2 10-20

Vitamin B3 10-25

Vitamin B6 30-50Vitamin B12 25-50

Folic Acid 25-70

Vitamin C 25-100

Iron 5

Calcium 5

Even with the precautions and built-in overages added to ensure the stability of micronutrients in foods and beverages, some losses still occur during

distribution and storage. However, the stability of micronutrients in forti큏ed foods and beverages can be ensured if the products are packaged and stored

properly.

Ram Chaudhari, Ph.D., FACN, CNS, is the senior executive vice president and chief scienti큏c of큏cer with Fortitech   (http://www.fortitech.com/).

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Determining Overages in Fortified Food Applicationsby Ram Chaudhari (/authors/ram-chaudhari.aspx) - March 10, 2011

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