New Technologies for Dairy Products Fortification

An increased interest in the health benefits deriving from active compounds and a greater consumer awareness of the importance of functional products have led companies to develop new technologies for the production of effective ingredients that can ensure food stability and good organoleptic properties.

From a technological point of view, a number of physical and chemical factors may negatively affect nutrients' stability, either naturally present or added to food. Table sets out, for example, a few factors that influence vitamin stability. It clearly shows that a functional product fine-tuning requires an optimization of the manufacturing process as well as of the packaging and storage processes, so as to minimize exposure to light or oxygen (DSM). Compared to vitamins, minerals resist technological processes, but they are also susceptible to modifications when exposed to air, light, or humidity. A few minerals (copper, iron, zinc) can facilitate fat oxidation (and the ensuing off-flavors formation) or catalyze the oxidation of vitamins A and C.

To offset any loss caused by the technological and packaging process, it is possible to overdose the compound, with possible negative effects on flavor and cost. Functional ingredients, specifically developed with innovative techniques, are an alternative that may guarantee stability, bioavailability, and palatability.

< Prev   CONTENTS   Source   Next >