Technical Aspects of Micronutrient Fortification in Dairy Products

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1 R&D, SternVitamin Annette Bueter Technical Applications Manager Food Fortification Technical Aspects of Micronutrient Fortification in Dairy Products

2 Agenda Basic introduction to vitamins Basic introduction to minerals Stability of vitamins Why fortify dairy products? Main fortification challenges

3 Basic Introduction to Vitamins

4 Vitamins Introduction Organic compounds with specific functions in the body Needed in very small amounts for normal growth and physical well-being Sensitive regarding heat, light, acids etc. Cannot be synthesized by the body Mainly obtained through food

5 Fat-soluble Vitamins: Vitamins Classification Vitamin A Vitamin D 2 Vitamin D 3 Vitamin E Vitamin K 1 Vitamin K 2 - Retinol - Ergocalciferol - Cholecalciferol - Tocopherol - Phytomenadion / Phyllochinon - Menaquinon

6 Water-soluble Vitamins: Vitamins Classification Vitamin B 1 Vitamin B 2 Vitamin B 3 Vitamin B 5 Vitamin B 6 Vitamin B 8 Vitamin B 9 Vitamin B 12 Vitamin C - Thiamine - Riboflavin - Niacin or Nicotinamid - Pantothenic acid - Pyridoxine - Biotin - Folic acid - Cyanocobalamine - Ascorbic acid

7 Vitamins Colours Vitamin B1,3,5,6,8,C Vitamin A,D,E, K Vitamin B12 Folic acid Riboflavin (Lactoflavin) Vitamin B2

8 Vitamins Vitamin B2 in Milk Control 15% RDA 25% RDA

9 Basic Introduction to Minerals

Minerals Introduction Inorganic compounds with specific functions in the body Support human biochemical processes by serving structural and functional

10 Minerals Introduction Inorganic compounds with specific functions in the body Support human biochemical processes by serving structural and functional roles as well as electrolytes Needed in small amounts for normal growth and physical well-being Cannot be synthesized by the body Mainly obtained through food

11 Minerals Classification Minerals: (> 50 ppm in the human body) Calcium Chlorine Potassium Magnesium Phosphorous Sodium Iron Trace elements: (< 50 ppm in the human body) Chromium Iodine Copper Manganese Molybdenum Selenium Zinc Fluoride

12 Minerals Properties Less sensitive regarding heat, light and acids than vitamins Usually required in larger quantities than vitamins Available as compounds which are different in: Mineral content Bio-availability Solubility Taste Price Cl K Cr Fe F P Mo Cu Zn Se I Na Mg K Ca Mn

13 Minerals Comparison of Iron Compounds Compound colour Fe content Solubility Electrolytic iron 97% - Ferrous fumarate 32% + Ferrous gluconate 12% ++ Ferrous lactate 20% ++ Ferric sodium EDTA 13% ++ Ferric pyrophosphate 25% - Ferrous sulfate 32% ++

14 Stability of Vitamins

15 Stability of Vitamins Influencing factors Oxygen ph Minerals B 9 B 12 A D E Enzymes Interactions Water Temperature B 6 B 2 B 1 Time

16 Stability of Vitamins Sensitivity Light Heat Oxygen Humidity Vitamin A xxx xx xxx x Vitamin E xx xx xx x Vitamin B1 xx xxx x xx Vitamin B2 xxx x x x Niacin x x x x Vitamin B6 xx x x x Vitamin C x xx xxx xx Vitamin B12 xx x x xx Folic acid xx x xxx x x = hardly or not sensitive xx = sensitive xxx = very sensitive

17 Stability of Vitamins Recommended Daily Allowance (S.A.) S.A. RDA Vitamin A 1000 µg Vitamin E 10 mg Vitamin B1 1,4 mg Vitamin B2 1,6 mg Niacin 18 mg Vitamin B6 2 mg Vitamin C 60 mg Vitamin B12 1 µg Folic acid 200 µg

18 Stability of Vitamins Recommended Daily Allowance (S.A.) S.A. RDA Dimensions Vitamin A 1000 µg = 1mg = 0,001g Vitamin E 10 mg = 0,01g Vitamin B1 1,4 mg = 0,0014g Vitamin B2 1,6 mg = 0,0016g Niacin 18 mg = 0,018g Vitamin B6 2 mg = 0,002g Vitamin C 60 mg = 0,06g Vitamin B12 1 µg = 0,001mg = 0,000001g Folic acid 200 µg = 0,2mg = 0,0002g

19 Stability of Vitamins Handling of Dosage Very small amounts of vitamins are difficult to handle Premix contains all vitamins in amounts needed Carrier (e.g. maltodextrin or lactose) is added: o Improves homogeneity of premix o Standardises dosage level to end product

20 NUTRIENT LEVEL Stability of Vitamins Steps of Vitamin Losses Production of premix Production of final product Shelf life of final product 1. Storage of premix Production of final product 3. Storage of final product Minimum label claim of final product TIME Compensation of vitamin losses through individual overdosages

21 Why Fortify Dairy Products?

22 Food Fortification Definitions Restoration replacement of nutrients lost during food processing Enrichment adding micronutrients which are naturally present in the food to levels higher than naturally occurring Fortification process of adding micronutrients that are either not naturally present or to levels that are much higher than naturally found in the food Found in: Manual for wheat flour fortification with iron, USAID

23 Why Fortify? Reasons Variation in Source o Different cow breed, lactation stage, seasonal variation, feed Health intervention o Fortification with Vit D to prevent rickets Processing loss of vitamins o Fat removal removal of fat-soluble vitamins o Vitamin loss upon heating process

24 Why Fortify? Intrinsic contents / 100g Nutrient Whole milk Skimmed milk UHT Milk Sterilized milk NRV/glass of whole milk Calcium 120 mg 18% Phosphorus 92 mg 15% Vitamin A 28µg 7% Vitamin D 0.09 µg 1.2% Vitamin C 1.7 mg 3.4% Folic acid 5 µg 2.5% Vitamin B2 180 µg 28% Vitamin B µg 34% Source: Souci Fachmann Kraut

25 Why Fortify? Intrinsic contents / 100g Nutrient Whole milk Skimmed milk UHT Milk Sterilized milk NRV/glass of whole milk Calcium 120 mg 123 mg 18% Phosphorus 92 mg 97 mg 15% Vitamin A 28µg 2 µg 7% Vitamin D 0.09 µg traces 1.2% Vitamin C 1.7 mg - 3.4% Folic acid 5 µg 5 µg 2.5% Vitamin B2 180 µg 170 µg 28% Vitamin B µg 0.3 µg 34% Source: Souci Fachmann Kraut

26 Why Fortify? Intrinsic contents / 100g Nutrient Whole milk Skimmed milk UHT Milk Sterilized milk NRV/glass of whole milk Calcium 120 mg 123 mg 120 mg 120 mg 18% Phosphorus 92 mg 97 mg 92 mg 92 mg 15% Vitamin A 28µg 2 µg 30 µg 30 µg 7% Vitamin D 0.09 µg traces 0.09 µg 0.09 µg 1.2% Vitamin C 1.7 mg mg 0.17 mg 3.4% Folic acid 5 µg 5 µg 4.6 µg 3 µg 2.5% Vitamin B2 180 µg 170 µg 180 µg 140 µg 28% Vitamin B µg 0.3 µg 0.38 µg 0.1 µg 34% Source: Souci Fachmann Kraut

27 Why Fortify? Market Examples Company Country Category Clover South Africa Dairy Alternative Drinks Clover Good Hope Soy Milk: Regular Unsweetened Event Date Apr 2017 Description: Unsweetened regular soy milk in a 1L Tetra Brik Aseptic. Claims: Soy goodness. Dairy alternative. Source of vitamin B2. High in omega 3. Low in sodium. Preservative free. GMO free. Source of protein and energy. Lactose free. Cholesterol free. Sugar free. UHT process. Only naturally grown whole soybeans. Rich in protein. FSC certified. Ingredients: Water, ground whole soybeans (7%), mineral (E341), inulin, acidity regulator (E332), salt, flavorings, stabilizers (E460, E466), vitamin B2 and vitamin B12.

28 Why Fortify? Market Examples Company Country Category Valio Finland Dairy Alternative Drinks Valio Oat Drink with Dark Cocoa Flavor Event Date Feb 2018 Description: Dark cocoa flavored oat drink added with vitamins and minerals, in a Tetra Brik Edge Aseptic. Sip the oat drink as such, make a smoothie or cook. Claims: Recyclable packaging. Good from Finland. 100% plant based. Oddlygood: filled with amazingly good taste. Fully plant based, filled with amazingly good taste, extraordinarily rich and absolutely yummy. It amazes with its tastiness and surprises you with everything it does. Added with vitamins and minerals. Lactose free. Dairy free. Ultra-pasteurized (UHT treated). Contains 10% oats. Ingredients: Oat base (water, oats), sugar, low-fat cocoa (1%), canola and sunflower oil, calcium, salt, flavor, iodine, vitamins (riboflavin, vitamin B12 and vitamin D2).

29 Why Fortify? Market Examples Company Country Category Danone South Africa Spoonable Dairy Yogurt Danone Nutriday Low Fat Fruit Yogurt: Strawberry Event Date Apr 2017 Description: Six trays of strawberry flavored low fat yogurt. Claims: Low fat. Source of vitamins A, B, D and E. Certified halal. World's no. 1 selling yogurt brand. It is a smart snack not only because it is creamy and delicious, but also because it is made with milk and live cultures and is a source of vitamin A, B vitamins, vitamin D and vitamin E which are essential nutrients needed by the body every day. The NutriDay Schools Programme has distributed free educational tutorial to schools since 2012 focusing on a healthy mind, healthy body and healthy world. Ingredients: Low fat milk, sugar, strawberry fruit 6%, reconstituted whey powder, thickeners (maize starch and gelatin), milk protein concentrate, yogurt cultures, flavoring, colors, preservative (potassium sorbate) and vitamins.

30 Fortification Challenges

31 Challenges Iron: Interactions in Food Systems The selection of mineral compounds depends on the application

32 Challenges Minerals: Solubility vs Reactivity Soluble compounds o No sedimentation o More expensive o Possible interactions o Usually intense taste Insoluble compounds o Sedimentation o Cheaper o No interactions o Usually better taste

33 Challenges Iron: Solubility vs Content vs Reactivity Taken from: Iron salts brochure, Dr. Paul Lohmann, Germany

34 Challenges Calcium: Solubility and Taste Calcium source Ca content Appearance in solution (200mg/100mL) Taste in water Ca chloride 26% clear sl. bitter & soapy Ca gluconate 9% clear with sediment clean Ca lactate 14% clear sl. sour & stale Tri ca citrate 20% clear with sediment neutral Mono & di ca phosphate Tri ca phosphate 38% Ca carbonate 40% 16 & 29% sl. opaque dispersion, sediment sl. opaque dispersion, sediment milky dispersion, sl. sediment sl. sour to neutral, sl. stale neutral neutral, sl. chalky

35 Challenges Calcium: Stability of Milk System Highly soluble calcium salts & high concentrations possible adverse effects in dairy applications Casein micelle + soluble calcium salts Unstable micelle Casein Submicelle K-casein Calcium Phosphate

36 Challenges Calcium: Stability of Milk System Use of soluble calcium compounds: Can lead to destabilisation of casein micelles in milk o minimized by use of stabilizers Use of insoluble calcium compounds: Can lead to sediment o minimized by use of micronized powders o use of hydrocolloids

Challenges Calcium: Stability of Milk System Company Country Category Parmalat Italy Milk & Milk Drinks Parmalat Calcium Plus Latte: Milk Plus Calcium Event Date Feb 2018 UHC Lactalis Description:

37 Challenges Calcium: Stability of Milk System Company Country Category Parmalat Italy Milk & Milk Drinks Parmalat Calcium Plus Latte: Milk Plus Calcium Event Date Feb 2018 UHC Lactalis Description: Milk drink with calcium, phosphorus, vitamins D and K, in a plastic bottle. Claims: Calcium, phosphorus and vitamin K contribute to the maintenance of normal bones. Vitamin D contributes to the normal absorption of calcium and phosphorus. 1% fat content. UHT treated. Long life. Gluten free. 1 cup provides about 50% of the daily calcium requirements. Ingredients: Milk (1% fat), calcium phosphate, calcium citrate, potassium phosphate, vitamin D, vitamin K.

38 Challenges Accepted! Anlene UHT Recombined Low Fat Milk Company: Country: Published: Sub category: Fonterra Brands Malaysia Apr 2018 White milk Anlene Susu Campuran Semula UHT Rendah Lemak (UHT Recombined Low Fat Milk) now retails in a redesigned 1L pack featuring Fronterra Trusted Brands, FSC Mix and Facebook logos. Formulated with MoveMax, which is a specialised combination of nutrients, vitamins and minerals, this product supports strong bones, joints and muscles. This halal certified milk contains collagen and is high in vitamin B6, vitamin B12, vitamin D and protein. Ingredients: Milk Solids (Milk), White Sugar, Minerals (Tricalcium Phosphate, Magnesium Hydrogen Phosphate, Zinc Oxide), Fish Collagen, Vitamins (Sodium Ascorbate, Vitamin E Acetate, Cholecalciferol, Pyridoxine Hydrochloride, Vitamin B12), thickener, stabilizer and acidity regulator as permitted food conditioner, Flavouring Substances

39 Dairy Fortification Summary Milk is nutritious but fortification can be useful Challenge: prevent any interactions in end products leading to negative impact on taste, colour and texture No micronutrient premix solutions off the shelf Premix supplier and dairy manufacturer have to collaborate closely for good results

40 Contact Annette Bueter SternVitamin Trusted Premixes

Product Nutrition Information

Product Nutrition Information for OTE Sports Nutrition Products OTE ph Neutral Energy Drink Maltodextrin (purified and produced by the partial hydrolysis of a special starch), Fructose, Electrolytes (Sodium