Technical Aspects of Micronutrient Fortification in Dairy Products

R&D, SternVitamin

Annette Bueter

Technical Applications Manager Food Fortification

Agenda

● Basic introduction to vitamins

● Basic introduction to minerals

● Stability of vitamins

● Why fortify dairy products ?

● Main fortification challenges

Basic Introduction to Vitamins

VitaminsIntroduction

● Organic compounds with specific functions in the body

● Needed in very small amounts for normal growth and

physical well-being

● Sensitive regarding heat, light, acids etc.

● Cannot be synthesized by the body

● Mainly obtained through food

VitaminsClassification

Fat-soluble Vitamins:

● Vitamin A - Retinol

● Vitamin D2 - Ergocalciferol

● Vitamin D3 - Cholecalciferol

● Vitamin E - Tocopherol

● Vitamin K1 - Phytomenadion / Phyllochinon

● Vitamin K2 - Menaquinon

VitaminsClassification

Water-soluble Vitamins:

● Vitamin B1 - Thiamine

● Vitamin B2 - Riboflavin

● Vitamin B3 - Niacin or Nicotinamid

● Vitamin B5 - Pantothenic acid

● Vitamin B6 - Pyridoxine

● Vitamin B8 - Biotin

● Vitamin B9 - Folic acid

● Vitamin B12 - Cyanocobalamine

● Vitamin C - Ascorbic acid

VitaminsColours

Vitamin A,D,E, K

Folic acidVitamin B2

Vitamin B1,3,5,6,8,C

Riboflavin

(Lactoflavin)

Vitamin B12

Vitamins Vitamin B2 in Milk

Control 25% RDA15% RDA

Basic Introduction to Minerals

MineralsIntroduction

● Inorganic compounds with specific functions in the body

● Support human biochemical processes by serving

structural and functional roles as well as electrolytes

● Needed in small amounts for normal growth and physical

well-being

● Cannot be synthesized by the body

● Mainly obtained through food

MineralsClassification

● Calcium

● Chlorine

● Potassium

● Magnesium

● Phosphorous

● Sodium

● Iron

Minerals:

(> 50 ppm in the human body)

Trace elements:

(< 50 ppm in the human body)

● Chromium

● Iodine

● Copper

● Manganese

● Molybdenum

● Selenium

● Zinc

● Fluoride

MineralsProperties

● Less sensitive regarding heat, light and acids than vitamins

● Usually required in larger quantities than vitamins

● Available as compounds which are different in:

• Mineral content

• Bio-availability

• Solubility

• Taste

• Price

PZn

SeF

CuFe

Mg

K

CaCl

KMo

Na

ICr

Mn

MineralsComparison of Iron Compounds

Compound colour Fe content Solubility

Electrolytic iron 97% -

Ferrous fumarate 32% +

Ferrous gluconate 12% ++

Ferrous lactate 20% ++

Ferric sodium EDTA 13% ++

Ferric pyrophosphate 25% -

Ferrous sulfate 32% ++

Stability of Vitamins

Stability of VitaminsInfluencing factors

AD

E

B1B2

B6

B9

B12

Oxygen

InteractionspH

Minerals Enzymes

Water

Temperature

Time

Stability of Vitamins Sensitivity

Light Heat Oxygen Humidity

Vitamin A xxx xx xxx x

Vitamin E xx xx xx x

Vitamin B1 xx xxx x xx

Vitamin B2 xxx x x x

Niacin x x x x

Vitamin B6 xx x x x

Vitamin C x xx xxx xx

Vitamin B12 xx x x xx

Folic acid xx x xxx x

x = hardly or not sensitive xx = sensitive xxx = very sensitive

Stability of Vitamins Recommended Daily Allowance (S.A.)

S.A. RDA

Vitamin A 1000 µg

Vitamin E 10 mg

Vitamin B1 1,4 mg

Vitamin B2 1,6 mg

Niacin 18 mg

Vitamin B6 2 mg

Vitamin C 60 mg

Vitamin B12 1 µg

Folic acid 200 µg

Stability of Vitamins Recommended Daily Allowance (S.A.)

S.A. RDA Dimensions

Vitamin A 1000 µg = 1mg = 0,001g

Vitamin E 10 mg = 0,01g

Vitamin B1 1,4 mg = 0,0014g

Vitamin B2 1,6 mg = 0,0016g

Niacin 18 mg = 0,018g

Vitamin B6 2 mg = 0,002g

Vitamin C 60 mg = 0,06g

Vitamin B12 1 µg = 0,001mg = 0,000001g

Folic acid 200 µg = 0,2mg = 0,0002g

Stability of VitaminsHandling of Dosage

● Very small amounts of vitamins are difficult to handle

● Premix contains all vitamins in amounts needed

● Carrier (e.g. maltodextrin or lactose) is added:

o Improves homogeneity of premix

o Standardises dosage level to end product

Stability of Vitamins Steps of Vitamin Losses

1. Storage of premix

Production

of premix

NU

TR

IEN

T L

EV

EL

TIME

Production of

final product

Shelf life of

final product

Minimum label claim of final product

1.

2.

3.

Compensation of vitamin losses through individual overdosages

3. Storage of final product

2. Production of final product

Why Fortify Dairy Products ?

Food FortificationDefinitions

Restoration

…replacement of nutrients lost during food processing…

Enrichment

…adding micronutrients which are naturally present in the food to levels

higher than naturally occurring…

Fortification

…process of adding micronutrients that are either not naturally present or to

levels that are much higher than naturally found in the food…

Found in: Manual for wheat flour fortification with iron, USAID

Why Fortify ?Reasons

● Variation in Source

o Different cow breed, lactation stage, seasonal variation, feed

● Health intervention

o Fortification with Vit D to prevent rickets

● Processing loss of vitamins

o Fat removal removal of fat-soluble vitamins

o Vitamin loss upon heating process

Why Fortify ?Intrinsic contents / 100g

Nutrient Whole

milk

Skimmed

milk

UHT Milk Sterilized

milk

NRV/glass of

whole milk

Calcium 120 mg 18%

Phosphorus 92 mg 15%

Vitamin A 28µg 7%

Vitamin D 0.09 µg 1.2%

Vitamin C 1.7 mg 3.4%

Folic acid 5 µg 2.5%

Vitamin B2 180 µg 28%

Vitamin B12 0.41 µg 34%

Source: Souci Fachmann Kraut

Why Fortify ?Intrinsic contents / 100g

Nutrient Whole

milk

Skimmed

milk

UHT Milk Sterilized

milk

NRV/glass of

whole milk

Calcium 120 mg 123 mg 18%

Phosphorus 92 mg 97 mg 15%

Vitamin A 28µg 2 µg 7%

Vitamin D 0.09 µg traces 1.2%

Vitamin C 1.7 mg - 3.4%

Folic acid 5 µg 5 µg 2.5%

Vitamin B2 180 µg 170 µg 28%

Vitamin B12 0.41 µg 0.3 µg 34%

Source: Souci Fachmann Kraut

Why Fortify ?Intrinsic contents / 100g

Nutrient Whole

milk

Skimmed

milk

UHT Milk Sterilized

milk

NRV/glass of

whole milk

Calcium 120 mg 123 mg 120 mg 120 mg 18%

Phosphorus 92 mg 97 mg 92 mg 92 mg 15%

Vitamin A 28µg 2 µg 30 µg 30 µg 7%

Vitamin D 0.09 µg traces 0.09 µg 0.09 µg 1.2%

Vitamin C 1.7 mg - 1.3 mg 0.17 mg 3.4%

Folic acid 5 µg 5 µg 4.6 µg 3 µg 2.5%

Vitamin B2 180 µg 170 µg 180 µg 140 µg 28%

Vitamin B12 0.41 µg 0.3 µg 0.38 µg 0.1 µg 34%

Source: Souci Fachmann Kraut

Why Fortify ?Market Examples

Company Clover

Country South Africa

Category Dairy Alternative Drinks

Event Date Apr 2017

Description: Unsweetened regular soy milk in a 1L Tetra Brik

Aseptic.

Claims: Soy goodness. Dairy alternative. Source of vitamin

B2. High in omega 3. Low in sodium. Preservative free. GMO

free. Source of protein and energy. Lactose free. Cholesterol

free. Sugar free. UHT process. Only naturally grown whole

soybeans. Rich in protein. FSC certified.

Ingredients: Water, ground whole soybeans (7%), mineral(E341), inulin, acidity regulator (E332), salt, flavorings,

stabilizers (E460, E466), vitamin B2 and vitamin

B12.

Clover Good Hope Soy Milk:

Regular Unsweetened

Why Fortify ?Market Examples

Valio Oat Drink with Dark

Cocoa Flavor

Company Valio

Country Finland

Category Dairy Alternative Drinks

Event Date Feb 2018

Description: Dark cocoa flavored oat drink added with vitamins and

minerals, in a Tetra Brik Edge Aseptic. Sip the oat drink as such,

make a smoothie or cook.

Claims: Recyclable packaging. Good from Finland. 100% plant

based. Oddlygood: filled with amazingly good taste. Fully plant

based, filled with amazingly good taste, extraordinarily rich and

absolutely yummy. It amazes with its tastiness and surprises you

with everything it does. Added with vitamins and minerals. Lactose

free. Dairy free. Ultra-pasteurized (UHT treated). Contains 10%

oats.

Ingredients: Oat base (water, oats), sugar, low-fat cocoa (1%),

canola and sunflower oil, calcium, salt, flavor, iodine, vitamins

(riboflavin, vitamin B12 and vitamin D2).

Why Fortify ?Market Examples

Danone Nutriday Low Fat Fruit

Yogurt: Strawberry

Company Danone

Country South Africa

Category Spoonable Dairy Yogurt

Event Date Apr 2017

Description: Six trays of strawberry flavored low fat yogurt.

Claims: Low fat. Source of vitamins A, B, D and E.

Certified halal. World's no. 1 selling yogurt brand. It is a smart snack

not only because it is creamy and delicious, but also because it is

made with milk and live cultures and is a source of vitamin A, B

vitamins, vitamin D and vitamin E which are essential nutrients needed

by the body every day. The NutriDay Schools Programme has

distributed free educational tutorial to schools since 2012 focusing on a

healthy mind, healthy body and healthy world.

Ingredients: Low fat milk, sugar, strawberry fruit 6%, reconstituted whey

powder, thickeners (maize starch and gelatin), milk protein concentrate,

yogurt cultures, flavoring, colors, preservative (potassium sorbate) and

vitamins.

Fortification Challenges

ChallengesIron: Interactions in Food Systems

● The selection of mineral compounds depends on the application

ChallengesMinerals: Solubility vs Reactivity

● Soluble compounds

o No sedimentation

o More expensive

o Possible interactions

o Usually intense taste

● Insoluble compounds

o Sedimentation

o Cheaper

o No interactions

o Usually better taste

ChallengesIron: Solubility vs Content vs Reactivity

Taken from: Iron salts brochure, Dr. Paul Lohmann, Germany

ChallengesCalcium: Solubility and Taste

Calcium source Ca contentAppearance in solution

(200mg/100mL)Taste in water

Ca chloride 26% clear sl. bitter & soapy

Ca gluconate 9% clear with sediment clean

Ca lactate 14% clear sl. sour & stale

Tri ca citrate 20% clear with sediment neutral

Mono & di ca

phosphate16 & 29%

sl. opaque dispersion,

sediment

sl. sour to neutral, sl.

stale

Tri ca phosphate 38%sl. opaque dispersion,

sedimentneutral

Ca carbonate 40%milky dispersion, sl.

sedimentneutral, sl. chalky

ChallengesCalcium: Stability of Milk System

Casein

SubmicelleCalcium

PhosphateK-casein

Casein micelle Unstable micelle+ soluble calcium salts

Highly soluble calcium salts & high concentrations possible adverse effects in dairy applications

ChallengesCalcium: Stability of Milk System

Use of soluble calcium compounds:

● Can lead to destabilisation of casein micelles in milk

o minimized by use of stabilizers

Use of insoluble calcium compounds:

● Can lead to sediment

o minimized by use of micronized powders

o use of hydrocolloids

ChallengesCalcium: Stability of Milk System

Company Parmalat

Country Italy

Category Milk & Milk Drinks

Event Date Feb 2018

UHC Lactalis

Description: Milk drink with calcium, phosphorus, vitamins D

and K, in a plastic bottle.

Claims: Calcium, phosphorus and vitamin K contribute to the

maintenance of normal bones. Vitamin D contributes to the

normal absorption of calcium and phosphorus. 1% fat content.

UHT treated. Long life. Gluten free. 1 cup provides about 50%

of the daily calcium requirements.

Ingredients: Milk (1% fat), calcium phosphate,

calcium citrate, potassium phosphate,

vitamin D, vitamin K.

Parmalat Calcium Plus Latte:

Milk Plus Calcium

Anlene UHT Recombined Low Fat Milk

Anlene Susu Campuran Semula UHT Rendah Lemak (UHT

Recombined Low Fat Milk) now retails in a redesigned 1L pack

featuring Fronterra Trusted Brands, FSC Mix and Facebook logos.

Formulated with MoveMax, which is a specialised combination of

nutrients, vitamins and minerals, this product supports strong

bones, joints and muscles. This halal certified milk contains collagen

and is high in vitamin B6, vitamin B12, vitamin D and protein.

Ingredients:

Company:

Country:

Sub category:

Published:

Fonterra Brands

White milk

Malaysia

Apr 2018

Milk Solids (Milk), White Sugar, Minerals (Tricalcium

Phosphate, Magnesium Hydrogen Phosphate,

Zinc Oxide), Fish Collagen, Vitamins (Sodium

Ascorbate, Vitamin E Acetate, Cholecalciferol,

Pyridoxine Hydrochloride, Vitamin B12), thickener,

stabilizer and acidity regulator as permitted food conditioner,

Flavouring Substances

ChallengesAccepted !

Dairy FortificationSummary

● Milk is nutritious but fortification can be useful

● Challenge: prevent any interactions in end products leading to

negative impact on taste, colour and texture

● No micronutrient premix solutions off the shelf

● Premix supplier and dairy manufacturer have to collaborate

closely for good results

SternVitamin

Trusted Premixes

ContactAnnette Bueter

abueter@sternvitamin.de