Category: Food Fortifications

Iodine is a natural element, a mineral, and like carbohydrates, fats, proteins, vitamins and other minerals like magnesium, calcium etc., is an essential constituent of the human diet. Iodine is also called a “micronutrient” (like vitamin A and calcium) because it is required in very small amounts by our body.

Iron is a natural element, a mineral, and like carbohydrates, fats, proteins, and vitamins, is an essential constituent of the human diet. Iron is called a “micronutrient” (like vitamin A) because it is required in very small amounts by our body.

Thyroid hormones are essential for normal growth, development and functioning of both the brain and body. Lack of iodine results in deficiency of these hormones leading to a spectrum of disorders, collectively called iodine deficiency disorders (IDD) that include goitre, irreversible brain damage, birth defects, stillbirths, deafness, dumbness, squint, cretinism and various levels of physical […]

In the mother’s womb, a baby/foetus needs a steady supply of iodine for the normal growth and development of its brain and body. Only the mother can provide this. But if the mother is iodine-deficient, the child too becomes iodine deficient. If the woman is deficient in iodine, the child’s brain and body are seriously […]

Premix should be stored at 20-25 degree centigrade temperature, in a cool, dry place, preferably in an air conditioned room

No, never. Premix has micronutrients in the range of million grams or million international units, which is toxic for the body if consumed directly.

There is 10-15% loss of the micronutrients during boiling of milk.

Yes, premix is manufactured from vegetarian sources. Vitamin A in the form of Retinyl Acetate/Retinyl Palmitate/Retinyl Propionate and Vitamin D2 (Ergocalciferol) is added.

The most common nutrients added to flour are iron, folic acid and vitamin B12. Other vitamins and minerals that can be added to our are thiamin, riboavin, niacin, zinc, calcium and vitamin A.

Fortification does not impact the organoleptic and food technology attributes of our such as color, taste, smell when used in foods such as chapati (bread), baked products, breads and noodles.Also, the nutrients added to the our as a part of fortification are heat stable and not lost during cooking.

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As nutrient loss occurs during milling, nutrients are added to our in amounts equal to those present before processing to make enriched our. fortified our is made by adding nutrients in excess to quantities lost during milling, or adding additional nutrients to improve its nutritive value. Wheat our is one of the most commonly consumed […]

” Food fortification offers a number of advantages:

Cost of food fortification is miniscule, ranging from Rs. 30 to Rs.100 per metric ton, or, just about 3 – 10 paisa per kg of food, depending on the type and number of micronutrients added and the staple food that is being fortified.

Each batch of vitamin as well as premix comes along with a test report. The vitamins, minerals and premix manufacturers have their own highly sophisticated labs built in-house from where these test reports are issued. The products shipped are meant to use in pharma industry for production of supplements and have very high quality standards […]