Sunday, February 7, 2016

Restoration of food

Vitamins and minerals are added to foods for one of two reasons: restoration or fortification.

Restoration is the process of returning to foods the nutrients lost during processing to levels similar to those present in the original products. It can be used to help prevent nutritional inadequacies in certain segments of the population.

The Food Law Research Centre in Brussels has suggested that enrichment is justified when processing leads to substantial losses and when the food in question constitutes an important source of the nutrient and cheaper substitute would cause a gap in intake.

In France restoration is permitted to cereal foods to a level of 80-200% of the natural levels, taking the highest level found in the four major cereal grains as the standard.
Restoration of food 

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