Milk Fortification

Information about Milk Fortification

Published on July 9, 2007

Author: Roxie

Source: authorstream.com

Content

Milk Fortification:  Milk Fortification Deléne Koekemoer 18 October 2006 Contents:  Contents Introduction Probiotics Prebiotics Fibers Minerals Omega 3 Products available on the overseas market Conclusion Cow’s milk:  Cow’s milk Naturally rich: Calcium Potassium Vitamins Proteins Energy CLA Some of today’s hottest celebrities talk about why milk is cool……:  Some of today’s hottest celebrities talk about why milk is cool…… Serena Williams 'Before I hit the tennis court I make sure to add milk to my morning breakfast. My favorite is a bowl of oatmeal and a glass of milk for sustaining energy for my workout' Elizabeth Hurley 'Whether I’m on the runway or running after my son, I make sure I start the day right….' 'Nothing tastes better than an ice-cold pint of milk' Definition of fortified foods:  Definition of fortified foods Foods with the addition of essential nutrients to levels higher than those normally found in the food Foods with the addition of functional foods that provide health benefits beyond basic nutrition Why do we need fortified foods?:  Why do we need fortified foods? Busy lifestyles and the need for on-the-go-foods Bad eating habits More stress and stress related diseases Less food preparation time Ageing population and age related diseases Rising obesity and obesity related diseases Probiotic bacteria:  Probiotic bacteria Live Microbial bacteria taken by mouth, that survive the large intestine and colonize in the small intestine Defined strain Micro organisms in sufficient numbers which alter Micro flora by implantation or colonization with health benefits to the host. A living culture providing functional benefit to the host Probiotic bacteria:  Probiotic bacteria Potential benefits: Prevention/treatment of diarrhea Immune system enhancement Reducing allergic reactions Treatment and prevention of respiratory infections, especially in children Restoration of the correct balance of the bacteria in the gut. Probiotic cultures:  Probiotic cultures Bifidobacterium lactis Lactobacillus acidophilus Lactobacillus casei Lactobacillus paracasei Lactobacillus rhamnosus Type and quantity depend on guidelines from ministry of health Prebiotics:  Prebiotics Food component that cannot be digested in the gut but has potential beneficial effects on the host by selectively promoting growth/activity of a number of microorganisms in the large bowl such as Bifidobacteria and Lactobacilli, which are thought to have potential health promoting effects. Simply speaking, the 'food' for beneficial bacteria Galactooligosacchariedes Oligofructose Inulin Lactulose Fructoseoligosasaccharides Potential benefits of Prebiotics:  Potential benefits of Prebiotics Alter the gut microbial population towards a more beneficial composition Reducing the risk of diarrhea, constipation, colon cancer, osteoporosis and heart disease Oligosaccharides enhance calcium absorption A look at Science:  Obese could benefit from more fiber, from diet and supplements Dietary fiber may play a key role in obesity, suggest study results that may lead to high fiber products aimed specifically at the obese. 'Obviously, no magic formula exists for weight loss, but our results indicated that a diet containing more than average amounts of fiber, complex carbohydrate, and fruit was associated with normal body fat stores and standard weight for height,' wrote lead author Jaimie Davis in the Journal of the American Dietetic Association. Over 300 million adults are obese worldwide, according to statistics from the WHO and the International Obesity Task Force. About one-quarter of the US adult population is said to be obese, with rates in Western Europe on the rise although not yet at similar levels Study: Fruit, fiber essential for weight management A study of the diets of 52 normal-weight participants and 52 overweight participants found that the overweight subjects ate one less fruit serving daily, which scientists linked to that group's lower fiber and carbohydrate intake. The scientists concluded that 'dietary fiber, complex carbohydrates and fruit were associated with lower body fat stores in adults.'   Reuters (7/18) Dietary fiber could reduce inflammation, CVD People who eat a diet high in fiber have significantly lower levels of a protein that is associated with inflammation, diabetes and heart disease, say scientists, giving yet more support for high-fiber diets. C-reactive protein (CRP) is produced in the liver and is a known marker for inflammation. Increased levels of CRP are a good predictor for the onset of both type-2 diabetes and cardiovascular disease. An estimated 19 million people are affected by diabetes in the EU, projected to increase to 26 million by 2030. CVD causes almost 50 per cent of deaths in Europe, and is reported to cost the EU economy an estimated $202 billion per year. A look at Science Dietary Fiber:  Dietary Fiber Non-digestible portion of plant foods that move food through the digestive system and absorb water Chemically, dietary fiber consist of non-starch polysaccharides and other plant components such as cellulose, lignin, pectins, etc Can be processed into ingredients and deliver to consumers via dairy adding to texture, body and taste Beneficial effects due to the fiber source not the fiber per se Dietary Fiber:  Dietary Fiber Relationship of fiber intake to chronic disease: Coronary Heart disease Gastrointestinal health Colon Cancer Breast Cancer Glucose tolerance, Insulin Response and Diabetes Satiety and Weight Management Reduce constipation Minerals:  Minerals Minerals are essential for our body health. Minerals can not be produced by the body, they should be taken in by the daily food Minerals needed in our body in large amounts are calcium, magnesium, potassium and sodium Those that are needed in smaller quantities are called trace minerals and include iron, copper, zinc and manganese Mineral Lactates provides a natural way of food fortification A look at Science:  A look at Science A research review of laboratory, clinical and population data concluded that increasing dietary calcium intake may result in reductions in fat mass and blood pressure. Zemel MB. Calcium modulation of hypertension and obesity: mechanisms ad implications. Journal of the American College of Nutrition. 2001:20:428S-35S This research review concluded that nutrients found in dairy , including calcium, may contribute to the reduction of body weight, body fat ad insulin resistance syndrome. Teegarden D, et al. Symposium: Dairy product components and weight regulation. Journal of Nutrition. 2003; 133: 243S-256S Dietary calcium may play a role in regulating body weight, supporting the hypothesis that increasing dietry calcium r dairy intake may reduce future weight gain. Parikh SJ, et al. Calciumand adiposity. American Journal of Clinical Nutrito. 2003; 77:281-287 Calcium:  Calcium Essential for: bone and teeth structure blood coagulation blood pressure regulation (by helping contraction and relaxation of muscles, including the heart muscle) Prevents: colon cancer (by protecting the colon flora and improving resistance to intestinal infections) hypertension dental caries and tartar formation osteoporosis Natural source  Dairy products Slide18:  Special Calcium needs for: Teenagers (11-18 years old) Pregnant and lactating women Women experiencing menopause Elderly people Special groups not consuming dairy products RDI values*: 0-0.5 years 400 mg 0.5-1 years 600 mg 1-10 years 800 mg 11-18 years 1200 mg andgt;18 years 800 mg (*European RDI) Magnesium:  Magnesium Important for the release of energy for muscle contraction Maintaining electrical potential in the nervous system. Stress reduction Required in 300 enzymatic steps in intermediary metabolism Required for the metabolism of carbohydrates, proteins and fats Promotes normal blood pressure Bone health Potassium:  Potassium One of the main electrolytes and is essential for the maintenance of normal osmotic pressure within cells Glucose conversion to glycogen requires potassium Increased potassium intake reduces sodium intake which may help lower blood pressure and the risk coronary thrombosis strokes Lack of potassium in modern diets due to modern processing and the high levels of salt added to processing foods robs the body of vital potassium Calcium, Magnesium and Potassium L-lactate:  Calcium, Magnesium and Potassium L-lactate Made from natural L(+) Lactic Acid Naturally present in the body Neutral pH High mineral content High solubility High bio-availability Good stability Good flavor profile 0.880 g of Galaxium added per serving = 120 mg/day 0.455g Galanium MG per serving = 45 mg Magnesium Omega 3:  Omega 3 UK Research shows that omega 3 fatty acids help the brain development of young children and can improve behavior and learning difficulties Eating a diet rich in omega 3 and alpha-linolenic acid (ALA) may positively affect bad cholesterol in the elderly Essential fatty acids (EFA):  Essential fatty acids (EFA) Linoleic acid (18:2 n6) so called 'Omega 6' Alfa-linolenic acid (18:3 n3) so called 'Omega 3' And their metabolic derivates required for normal growth physiological integrity cannot be synthesised in adequate amounts in body Enhanced Nutrition:  Enhanced Nutrition Omega 3 (DHA, EPA/DHA) Against Cardio Vascular Disease Positive contribution Brain Development / Delay Alzheimer Linked effect: prevention Colon Cancer Linked effect: prevention Rheumatoid Arthritis Omega 6 (CLA) Against Obesity / Diabetes type 2 (Weight andamp; Appearance Man.) Sources of Omega 3:  Sources of Omega 3 Fatty fish and Fish oils Oils from micro algae Flaxseed (linseed) oil (ALA) Canola (rapeseed) oil (ALA) Especially fish oils high in: EPA: Eicosapentaenoic Acid DHA: Docosahexaenoic Acid Dosage Guidelines for Omega 3:  Dosage Guidelines for Omega 3 Guidelines from health organisations: Nutritional variants:  Total N 6 N 3 Product LAC18:2 ALAC18:3 SANA ALA 30 linseed ES 52% 7% 30% Product AAC20:4 EPAC20:5 DHAC22:6 SANA DHA 11 IF 30% -- 1,5% 11% SANA DHA 18 ES 50% -- 2,5% 18% SANA EPA/DHA 4/6 ES 50% -- 4% 6% SANA EPA/DHA 10/8 ES 50% -- 10% 8% IF: Infant Formulae grade ES: Extra Stable variant (patent pending) (% are typical values in the powder) Nutritional variants Pro-Activ lowering Cholesterol:  Pro-Activ lowering Cholesterol Flora Pro-Activ milk drink and yoghurt Fortified with plant sterols proven to reduce bad cholesterol Avonmore low fat probiotic milk:  Avonmore low fat probiotic milk Low fat milk Probiotic LGG Boosting your body’s natural defences Puleva Calcio Complet:  Puleva Calcio Complet Calcium enriched UHT milk Calcium 1600mg/liter Friesche Vlag, Langlekker with added Calcium and Magnesium:  Friesche Vlag, Langlekker with added Calcium and Magnesium Ingredients: Skim milk , Skim milk powder, magnesium, calcium, stabilizer, Vitamin D Nutrition: Energy 200kj/50kcal Protein 3.5g Carbohydrates 4.5g Fat andlt; 1.5g total Saturated fat andlt;1.0g Fiber 0g Sodium 0.05g Magnesium 30mg Calcium 170mg Parmalat Fibresse Latte:  Parmalat Fibresse Latte UHT semi-skimmed enriched with natural fiber Regilait Vitalite:  Regilait Vitalite Skim milk powder enriched with Calcium and Vitamin D Latte Candia Silhouette:  Latte Candia Silhouette Skimmed sterilized milk enriched with Vitamins B1, B6, B9, E, D Contains 0.1% fat Valio Profeel:  Valio Profeel Milk and yoghurt for weight management Lactose free skim milk Added Calcium andVitamin D 40% less energy (20kcal/100g) Added dietary fiber Valio Evolus :  Valio Evolus Fermented Milk drink Lactobacillus helveticus (LBK-16H) Bioactive peptides and beneficial mineral composition Lowering Blood pressure Kaiku, Spain:  Kaiku, Spain Kaiku Low fat cheese Kaiku Cheese with probiotic LGG Kaiku Lactose free milk Kaiku Actif – Fermented milk with probiotic LGG Kaiku Vita – Fermented milk drink with blood pressure lowering properties Bio Kaiku – Natural yoghurt with LGG Milk with added Calcium:  Milk with added Calcium REV healthplus+ FIBER:  REV healthplus+ FIBER Low fat milk with added natural dietary fiber 250ml contains 3 g of fiber High fiber for maintaining digestive health Low GI for sustained energy release Low fat Heart Foundation tick Parmalat low fat milk with omega 3:  Parmalat low fat milk with omega 3 Low fat milk with added Vitamins and Omega 3 80mg Omega 3/100ml Teenagers:  Teenagers Pro Slammers Sports Protein Milk Blast with 50% more protein Low in fat and rich in vitamins Teenagers:  Teenagers Slammers Milky Way Chocolate milk Reduced fat and fortified with Vitamin A andamp; D Slide43:  Children: Dairy drink with Omega 3 A UHT skimmed milk enriched with omega-3 fatty acid, and vitamins, now available in two flavours: Fresa-Mora (strawberry-berry); and Avena-Zanahoria (oats-carrot). Country Spain Date Published Jul-2003 Price local currency 2.18€ Ingrediënt Avena y Zanahoria variety: skimmed milk, sugar, oils (sunflower seed with high oil content, olive andamp; blue fish), milk proteins, carrots (1%), barley (0.15%), bifidobacterius andamp; other active milk starters, lecithin, vitamins A, B6, folic acid, C, D, E, cinnamon, colouring: carotene, carrot andamp; barley, preservative (E202), oleic aid, 16%, acids, omega 3, EPA + DHA (0.03%) Nutrition Per 100g: energy 340kJ, 3.2g protein, 13.1g carbohydrates, 1.7g fats of which 0.3g saturated, 1.1g monounsaturated, 0.3g polyunsaturated, 120µg vitamin A, 0.3mg vitamin B6, 30.0µg folic acid, 0.3 vitamin B12, 0.75µg vitamin D, 1.5mg vitamin E Children:Flavored milk with DHA:  Children: Flavored milk with DHA Company Vinamilk Country Vietnam Date Published Sep-2004 Price in US Dollars $0.75 Price in Euros €0.62 Ingredients UHT milk, vitamins, strawberry flavour, food colour Nutrition Per 100ml: energy 82.7kcal, 9.5g carbohydrates, 3.5g fat, 3.3g protein, 130 vitamin A, 35IU vitamin D, 250mg pantothenic acid, 150mcg vitamin B2, 80mch PP, 25mcg vitamin B1, 25mcg vitamin B6, 5.5mcg folic acid, 2.5mcg biotin, 110mg calcium, 10mcg magnesium, 600mcg zinc, 20mcg iodine Conclusion:  Conclusion The busy lifestyles and fragmented eating habits of consumers, mean that they can’t count on getting the nutrition they need from three meals a day any longer. Fortified foods and beverages help to fill their nutritional gaps. As consumers continue their quest for health and wellness, the fortification trend will increase and should be considered a growth opportunity for the Dairy Industry References::  References: CSK Food Enrichment, the Netherlands Sacco, Italy Galactic, Belgium Kievit, the Netherlands Dairy Council Digest NICUS, www.sun.ac.za/nicus www.nationaldairycouncil.org www.nal.usda.gov http://ific.org/publications www.NIZOdairyconf.elsevier.com www.valio.fi

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