What are some common vitamins and minerals for enrichments and fortifications?
Additionally, choline and folic acid share a metabolic pathway as mental donors. This means that folic acid is more efficient in the body when used with choline. Are there any problems incorporating some fortifications into bakery foods? Yes. Vitamin C is not an ideal fortification because it is not heat stable. When vitamin C is baked, heat causes it to oxidize, deactivating the compounds. However, when vitamin C is microencapsulated, some of the nutrient can be retained, but only about 20%, manufacturers say. Should bakers go through the trouble of fortifying with vitamin C? If the benefits outweigh the costs and risks. Vitamin C helps the utilization of iron. When the two are consumed together, the body is able to absorb and use iron close to its full potential. Are any other fortifications oxidized during baking? Yes. One manufacturer says vitamin B1 also is destroyed during the baking process. However, antioxidant systems will help vitamin B1 remain heat stable. Can whole grains b
