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DeterminingOveragesinFortifiedFoodApplicationsPage2

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Determining Overages in Fortified Food Applications

by Ram Chaudhari (/authors/ram-chaudhari.aspx) -

March 10, 2011

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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
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to determine the rate of deterioration of each vitamin and then increase the amount added to the product during
Manufacturing
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manufacturing to ensure the label claim is met throughout the life of the product. The difference between the
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formulated and declared level is considered the appropriate overage. No one can give an exact percentage loss.
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However, experience suggests the following overages for some of select nutrients (subject to nished products,
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processing conditions, etc.):

Nutrient
Percent Overage
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Vitamin A
20-40
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Vitamin D

15-25

Vitamin E

10-25

Vitamin B1

10-70

Vitamin B2

10-20

Vitamin B3

10-25

Vitamin B6

30-50

Vitamin B12

25-50

Folic Acid

25-70

Vitamin C

25-100

Iron

Calcium

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 fortied 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 scientic ofcer with Fortitech (http://www.fortitech.com/).

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