What are the most commonly used food fortification agents?(1)

As early as the 20th century, developed countries have a certain degree of awareness of food fortification, people eat a lot of food fortified with trace elements and vitamins, and the related food processing is also very safe and reliable. In today's fully automated world, the addition of trace elements to food can effectively alleviate nutrient deficiencies and improve people's health. 

People in developed countries are already aware of the health benefits of adding the necessary fortification to their food and consumers can enjoy various types of fortified foods, but in developing countries, even with this model, there are still nutritional imbalances and unreasonable lack of nutrients in existence. The reason for this is that China is still at an early stage in the development of the entire food industry chain and there is a gap in national policy and regulation in this area. The target development of enterprises does not lie in the nutritional fortification of food, but through the competition of the market, they instead give up most of the benign additions for the sake of profit and turn to the production of problematic food. To increase the supervision and attention to the development of food nutrition fortification, is the current priority of China's food enterprises.

1, Vitamins: vitamin A, beta-carotene, B vitamins (thiamin HCL, riboflavin, niacin), vitamin c.

2, Mineral element fortification: calcium, iodine, iron, zinc

3, Commonly used lysine fortificants are: L-lysine hydrochloride, L-lysine.L-aspartate, L-lysine-L-glutamate, etc. In addition, taurine is also a commonly used amino acid fortifying agent.

4. Proteins commonly used in food fortification include soy protein, whey protein, skimmed milk powder, yeast powder, fish meal, etc.

Food fortification refers to natural or synthetic food additives that are added to food to increase its nutritional content.

Food fortification not only supplements people's daily intake of nutrients, but also has a very good effect on disease control and prevention. For example, the use of salt iodisation to prevent goitre is a good example of the importance of food fortification, as is the use of infant formulas and breast milk products made from folic acid. It is easy to see that with the development of society and the continuous improvement of material life, food fortification is already playing its role in improving the nutrition level of the human body, and because of its relevance and safety, it will occupy a more important position in the food processing field in the future.