Emerging techniques applied to by-products for food fortification

Risk analysis applied to food fortification.

OBJECTIVE To describe how a risk analysis can be applied to food fortification, with emphasis on voluntary fortification and intake levels that might exceed usual dietary levels. DESIGN Use of the risk analysis model as a frame to classify nutrients according to the risk of exceeding upper safe intake levels. Furthermore, to apply the model when discussing possible consequences of liberal for...

Vitamin food fortification today

Historically, food fortification has served as a tool to address population-wide nutrient deficiencies such as rickets by vitamin D fortified milk. This article discusses the different policy strategies to be used today. Mandatory or voluntary fortification and fortified foods, which the consumer needs, also have to comply with nutritional, regulatory, food safety and technical issues. The 'wor...

The Food Fortification Formulator: Technical Determination of Fortification Levels and Standards for Mass Fortification

Calcium Fortification in Dairy Products

However, feasibility of calcium addition has to be considered as milk products represent a complex food matrix from the technological point of view. This challenge drives mineral salt suppliers such as Jungbunzlauer to offer not only one product but rather a range of different calcium salts (tricalcium citrate and calcium lactate gluconate) to be able to align with food manufacturers’ applicati...

Nonlinear Optimal Control Techniques Applied to a Launch Vehicle Autopilot

This paper presents an application of the nonlinear optimal control techniques to the design of launch vehicle autopilots. The optimal control is given by the solution to the Hamilton-Jacobi-Bellman (HJB) equation, which in this case cannot be solved explicity. A method based upon Successive Galerkin Approximation (SGA), is used to obtain an approximate optimal solution. Simulation results invo...