Vitaminization and enrichment by amino acids of foodstuff and ready dishes

Now the lack of vitamins and irreplaceable amino acids of ready foodstuff because in the course of manufacturing they is marked or raw materials are exposed to thermal processing. It has caused necessity of entering of vitamin preparations for foodstuff and ready dishes, i.e. Food vitaminization.

In connection with that that the most unstable vitamin in an environment is the ascorbic acid collapsing even at long storage of products, food enrichment by this vitamin became prime. Therefore Ministry of Health of the USSR since 1956 has entered obligatory vitaminization by ascorbic acid of the first and third dishes of diets in medical institutions, maternity hospitals, children's combines, children's homes.

Thermal processing reduces the maintenance of ascorbic acid by 10-30% in the foodstuff which is raw materials for preparation of dishes. Vitaminization of the first and third dishes should be spent directly ahead of food distribution as through 2-3 ch remains polovinnoe quantity of ascorbic acid. The norm of ascorbic acid for vitaminization depends on age of an eating contingent. So, to children about 7 years for one portion of a ready dish are elderly it is necessary to add 40 yokes, is more senior 7 years - 50 and adult - 100 mg of ascorbic acid.

Ascorbic acid add and in foodstuff, for example in margarine, milk, sugar.

Food Vitaminization spend also other vitamins. So, in a flour add preparations tiamina, riboflavina, nicotinic acid, in bread only nicotinic acid. Retinol and kaltsiferoly apply to enrichment of margarine and a children's flour.

Ministry of Health of the USSR in 1961 has developed vitaminization (ascorbic and nicotinic acids, tiaminom) food of the workers occupied in manufactures with especially adverse working conditions (a radioactive irradiation, chemical toxic substances: mercury, lead, fluorine, organic solvents). Vitaminization spend water solutions of vitamins which prepare under supervision of the doctor-dietician.

As many foodstuff contains insufficient quantity of amino acids (first of all irreplaceable), a part of an albuminous molecule, there was a necessity to enrich food and amino acids. For this purpose use special albuminous obogatiteli, for example a mix of blood of large horned livestock and skim milk (obrata). After corresponding thermal processing this obogatitel can be added in various foodstuff and dishes, for example in sausages.

Albuminous obogatiteli it is possible to receive, using microorganisms. It is scientifically proved, that some species of microorganisms can grow and breed on a nutrient medium unusual to them. Thus they are capable to utilise methane, paraffin, wood, i.e. An industry waste and to synthesise fibers with a speed, in thousand times bolshej, than warm-blooded animals. It has given the chance to develop microbiological synthesis of fibers.