Baking & Snack - May 2009 - 76

alln

prem i u m

78
f l ax s e e d

WHOLE
GRAIN
ANCIENT GRAIN

Flaxseed
The keystone
ingredient for nutritional
comfort foods
Stabilized
Whole or Milled
Organic Certiﬁed Available
Gluten Free

ENRECO®

NUTRITIONAL INGREDIENTS-TRUSTED SOURCE
For more information, see Page 137

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www.enreco.com

NUTRITION CLAIMS

at Puget Island, WA, said, "Right now
vitamin D is a great need among the
American population,"
Vitamin D was once known as simply a bone builder. "We know vitamin D
works with calcium to keep bones strong,
but new and emerging research suggests
vitamin D may be far more versatile,
offering an array of health benefits," Dr.
Gordon said. "Some preliminary research suggests vitamin D may support
a healthy immune system, heart health,
normal blood pressure and healthy aging. And ongoing research continues to
explore the potential connection between
vitamin D and certain diseases, including
some cancers and diabetes."
The body has the ability to make vitamin D3 (cholecalciferol) when the ultraviolet rays of the sun hit the skin. "However, inadequate exposure to sunlight,
because of lifestyle, conscious avoidance
and increased use of sunscreen means
availability of vitamin D through the
diet is becoming increasingly more
important," Dr. Gordon said.
Milk has been the traditional source
of vitamin D fortification since the
1930s, when an industrywide program
was initiated to prevent infantile rickets, a children's bone disease related to
vitamin D deficiency. However, lower
per-capita consumption of milk in
recent years has resulted in insufficient
levels of vitamin D in the diet.
Recently, a patent-pending process
developed by Lallemand/American
Yeast, Montreal, QC, has allowed the
pre-vitamin D form in bakers yeast
to be expressed as a full vitamin D2
while continuing to demonstrate all of
the normal properties of commercial
bakers yeast, Saccharomyces cerevisiae,
and the extra benefit of allowing the
baker to achieve maximum vitamin D
levels without the high cost and additional handling constraints of using a
vitamin D supplement.
"The ingredient is used in the baking process at normal dosage levels and
contributes the vitamin in the D2 (ergocaliciferol) form allowing activation in
the body," said Jim Kopp, vice-president,
nutritional food ingredients, Lallemand.

FULL SERVING

OF WHOLE

GRAINS

Both the D2 and D3 forms are allowed
in grain products, per 21 CFR 184.1950.
"Vitamin D2 is derived from yeast, while
D3 is commonly derived from lanolin
(sheep) or fish," Dr. Gordon continued.
"However, CFR designates a maximum
of 90 international units (IU) of vitamin
D per 100 g of a grain product. There
is a petition in place to amend this to
be per 50 g serving to allow bread to be
formulated that can make an 'excellent
source of vitamin D' claim. Research
suggests that even among heavy bread
consumers, it would be highly unlikely
to overdose on vitamin D at this suggested higher fortification level."
Mr. Kopp added, "Tests conducted at
our Technical Baking Center have consistently produced bread with high levels of vitamin D2 that remain stable in
the baked product throughout the shelf
life of the bread. In fact, we have made
breads with 10 to 100% of the Daily
Value per 50g serving.
"The vitamin D bakers yeast is
the normal bakers yeast in all formulations and bakery processes and
applications," Mr. Kopp continued.
"In addition to ease of use, the yeast
can be added to bread and rolls targeting the vegetarian market, especially
the vegan fraction because vitamin D2
is natural and vegetarian."
Adding calcium to standardized bread
poses a problem, as CFR does not allow it.
However, there are ways around that. For
one, a fanciful name can be used. "Just
don't label it bread," Dr. Gordon said.
Another option is to boost calcium
levels through the addition of permissible ingredients containing calcium such
as milk powders and select preservatives.
There are many creative options to
boost the nutritional profile of baked
foods and even more ways to market
them. Explore the label.
Ⅲ

http://www.enreco.com

Baking & Snack - May 2009

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