Application of fat-soluble vitamin powder

Abstract

The present invention relates to a formulation comprising a fat-soluble vitamin and useful for fortifying food products, in particular staple food.

Description

[0001] The present invention relates to the use of a preparation comprising fat-soluble vitamins for fortifying food products, preferably staple foods, in particular flour.

[0002] Examples of fat-soluble vitamins are vitamin A, vitamin D, vitamin K and / or their derivatives or mixtures thereof. Preferred are vitamin A and / or its derivatives, more preferably vitamin A esters, especially vitamin A palmitate.

[0003] Vitamin A is an essential micronutrient, and deficiency remains a major health problem in many parts of the world. It plays a vital role in human growth and development, immunity, and vision, and helps prevent several other chronic diseases. The total amount of vitamin A in the human diet is often below the recommended dietary allowance for healthy adults, which is about 900-1000 μg / day. In addition, a large portion of vitamin A may be degraded during food processing, storage, and distribution, which reduces its biological activity. Finally, the bioavailability of vitamin A in some foods is relatively low, which further reduces its efficacy. The World Health Organization recommends fortification of foods and beverages as a safe and cost-effective way to address vitamin A deficiency. However, several factors must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Therefore, strategies are needed to evenly disperse the vitamin throughout the food matrix, inhibit its chemical degradation, avoid any adverse interactions with any other food components, ensure food palatability, and improve its bioavailability.

[0004] Therefore, there is always a need for formulations that can be used to fortify foods.

[0005] The problem with fat-soluble vitamins is that they are susceptible to oxidation. This means that the content of these vitamins decreases during storage (and during the production of food products). This is a problem encountered during the production of preparations containing these vitamins and the storage of products containing these vitamins.

[0006] In order to obtain and maintain a certain amount of these components in the final product, the usual approach is to add these vitamins in excess.

[0007] Another way to solve this problem is to add antioxidants to the vitamin. A very common and commonly used antioxidant is BHT (butylated hydroxytoluene). Currently, most vitamin A powders on the market used to fortify flour or sugar contain BHT.

[0008] BHT (butylated hydroxytoluene) is a lab-made chemical added to food as a preservative, but it has a negative reputation from both a health and environmental perspective.

[0009] Therefore, it is desirable to avoid the use of BHT in food products (or formulations for use in food products).

[0010] The object of the present invention is therefore to find a formulation which contains a high content of at least one fat-soluble vitamin and which does not contain BHT. Such a formulation needs to be stable, easy to produce and able to be used in a wide variety of (food) products.

[0011] Surprisingly, it has been found that the use of a solid formulation exhibits all the advantages listed above, the solid formulation comprising:

[0012] (i) at least one fat-soluble vitamin, and

[0013] (ii) at least one hydrocolloid, and

[0014] (iii) optionally at least one oil, and

[0015] (iv) tocopherol, and

[0016] (v) sodium ascorbate,

[0017] It is a prerequisite that the formulation does not contain any BHT and does not contain any starch hydrolysates.

[0018] Therefore, the present invention relates to the use of a solid formulation for fortifying a staple food (U), wherein the solid formulation (SF) comprises:

[0019] (i) at least one fat-soluble vitamin, and

[0020] (ii) at least one hydrocolloid, and

[0021] (iii) optionally at least one oil, and

[0022] (iv) tocopherol, and

[0023] (v) sodium ascorbate,

[0024] It is a prerequisite that the formulation does not contain any BHT and does not contain any starch hydrolysates.

[0025] Preferably, the solid formulation used according to the present invention does not contain any sucrose.

[0026] Therefore, the present invention relates to a use (U') for fortifying a staple food, which uses a solid preparation (SF'), which is a solid preparation (SF) that does not contain any disaccharide selected from the group consisting of sucrose, lactose, trehalose, cellobiose and chitobiose (preferably sucrose).

[0027] Therefore, the present invention relates to a use (U") for fortifying a staple food, using a solid formulation (SF"), wherein the solid formulation (SF") is a solid formulation (SF) that does not contain sucrose.

[0028] The solid formulation used according to the invention does not contain any BHT or any starch hydrolysate or optionally does not contain any disaccharide. This means that the solid formulation is (essentially) free of BHT and any starch hydrolysate, and preferably also free of any disaccharide.

[0029] Trace amounts of these compounds may be present in the formulation. However, they are not intentionally added. Trace amounts of such compounds may be present in components (i) to (v) or in other components that may be part of the solid formulation of the present invention.

[0030] Surprisingly, the formulations according to the invention have a similar stability or even a better stability compared to other formulations containing different amounts of starch hydrolysate.

[0031] Since formulations commonly used for this purpose contain starch hydrolysates and / or BHT, the present formulation is simpler, less hygroscopic, and easier to use due to fewer ingredients.

[0032] As mentioned above, the formulation according to the invention does not contain BHT and does not contain any starch hydrolysates.

[0033] Hydrolyzed starch is a dry product or aqueous dispersion of sugars (hydrolyzate) obtained by hydrolyzing native starch using an appropriate acid or enzyme.

[0034] Starch hydrolysates include dextrin, maltodextrin and glucose syrup.

[0035] Therefore, the present invention relates to a use (U1) for fortifying a staple food, using a solid formulation (SF1) which is a solid formulation (SF), (SF') or (SF") that does not contain any dextrin, any maltodextrin and any glucose syrup.

[0036] The solid preparation used according to the present invention comprises at least one fat-soluble vitamin. The fat-soluble vitamin is vitamin A, vitamin D, vitamin K and / or its derivatives or mixtures thereof. Vitamin A and / or its derivatives are preferred, vitamin A esters are more preferred, and vitamin A palmitate is particularly preferred.

[0037] Therefore, the present invention relates to a use (U2) for fortifying staple foods, which uses a solid preparation (SF2), which is a solid preparation (SF), (SF'), (SF") or (SF1), wherein at least one fat-soluble vitamin is selected from the group consisting of vitamin A, vitamin D, vitamin K and derivatives thereof.

[0038] Therefore, the present invention relates to a use (U2') for fortifying staple foods, which uses a solid formulation (SF2'), which is a solid formulation (SF), (SF'), (SF") or (SF1), wherein at least one fat-soluble vitamin is selected from the group consisting of vitamin A and its derivatives.

[0039] Therefore, the present invention relates to a use (U2") for fortifying a staple food, using a solid formulation (SF2"), which is a solid formulation (SF), (SF'), (SF") or (SF1), wherein the fat-soluble vitamin is a vitamin A ester.

[0040] Therefore, the present invention relates to a use (U2''") for fortifying staple foods, using a solid formulation (SF2'''), which is a solid formulation (SF), (SF'), (SF") or (SF1), wherein the fat-soluble vitamin is vitamin A palmitate.

[0041] In the solid preparation used according to the invention, the content of at least one fat-soluble vitamin is generally 3 to 30 weight-% (wt.-%) based on the total weight of the solid preparation. The content of at least one fat-soluble vitamin is preferably 5 to 25 wt.-%, more preferably 10 to 25 wt.-%, based on the total weight of the solid preparation.

[0042] Therefore, the present invention relates to a use (U3) for fortifying staple foods, which uses a solid preparation (SF3), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2") or (SF2"'), wherein the content of at least one fat-soluble vitamin is 3 to 30 weight-% (wt.-%), based on the total weight of the solid preparation.

[0043] Therefore, the present invention relates to a use (U3') for fortifying staple foods, which uses a solid preparation (SF3'), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2") or (SF2'"), wherein the content of at least one fat-soluble vitamin is 5 to 25 wt.-%.

[0044] Therefore, the present invention relates to a use (U3") for fortifying staple foods, which uses a solid preparation (SF3"), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2") or (SF2"'), wherein the content of at least one fat-soluble vitamin is 10 to 25 wt.-%, based on the total weight of the solid preparation.

[0045] The solid preparations used according to the invention comprise at least one hydrocolloid.

[0046] In the present invention, hydrocolloids refer to polysaccharides, gelatin of low, medium or high bloom from fish, porcine or bovine sources, casein / caseinates and other proteinaceous hydrocolloids.

[0047] According to the present invention, preferred hydrocolloids are polysaccharides.

[0048] In the context of the present invention, the term "polysaccharide" used herein includes xanthan gum, gum arabic, pectin, guar gum, carob gum, alginate, cellulose, cellulose derivatives, starch and starch derivatives. According to the present invention, preferred polysaccharides are gum arabic, starch, starch derivatives, more preferably gelatinized starch and modified food starch, and particularly preferably modified food starch.

[0049] In the context of the present invention, the term "modified food starch" as used herein refers to a modified starch made by replacing starch with a hydrophobic segment by known chemical methods. For example, the starch can be treated with a cyclic dicarboxylic acid anhydride (e.g., succinic anhydride and / or glutaric anhydride) and substituted with an alkane or alkene group.

[0050] Octenyl succinate starch (OSA-starch) is a very common and preferred modified starch. OSA-starch as used herein refers to any starch (from any natural source, such as corn, wheat, cassava, potato, or synthetic) treated with octenyl succinic anhydride. The degree of substitution (i.e. the number of hydroxyl groups esterified relative to the total number of hydroxyl groups) generally varies in the range of 0.1% to 10%, preferably in the range of 0.5% to 5%, and more preferably in the range of 2% to 4.5%.

[0051] OSA-starch is commercially available, for example under the trade names HiCap 100, Capsul HF, Capsul HS, Purity Gum 2000, UNI-PURE, HYLON VII from Ingredion, from Roquette Frères; under the trade name C*EmCap from Cargill, or from Tate & Lyle.

[0052] In the solid preparations used according to the invention, the content of at least one hydrocolloid is generally 25 to 85 wt.-% (based on the total weight of the solid preparation), preferably 25 to 80 wt.-%, more preferably 25 to 75 wt.-% (based on the total weight of the solid preparation).

[0053] Therefore, the present invention relates to a use (U4) for fortifying staple foods, which uses a solid preparation (SF4), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"'), (SF3), (SF3') or (SF3"), wherein at least one hydrocolloid is selected from the group consisting of polysaccharides, gelatin of low gel strength, medium gel strength or high gel strength from fish, pig or cow, casein / caseinate and other proteinaceous hydrocolloids.

[0054] Therefore, the present invention relates to a use (U4') for fortifying staple foods, which uses a solid preparation (SF4'), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"'), (SF3), (SF3') or (SF3"), wherein at least one hydrocolloid is selected from the group consisting of xanthan gum, gum arabic, pectin, guar gum, bean gum, alginates, cellulose, cellulose derivatives, starch and starch derivatives.

[0055] Therefore, the present invention relates to a use (U4") for fortifying staple foods, which uses a solid formulation (SF4"), which is a solid formulation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"'), (SF3), (SF3') or (SF3"), wherein the hydrocolloid is selected from the group consisting of modified food starch, xanthan gum, gum arabic, pectin, guar gum and carob gum.

[0056] Therefore, the present invention relates to a use (U4"') for fortifying staple foods, which uses a solid formulation (SF4"'), which is a solid formulation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"'), (SF3), (SF3') or (SF3"), wherein the modified food starch is sodium octenylsuccinate starch.

[0057] Therefore, the present invention relates to a use (U5) for fortifying staple foods, which uses a solid preparation (SF5), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"'), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4") or (SF4"'), wherein the content of at least one hydrocolloid is 25 to 85 wt.-%, based on the total weight of the solid preparation.

[0058] Therefore, the present invention relates to a use (U5') for fortifying staple foods, which uses a solid preparation (SF5'), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"'), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4") or (SF4"'), wherein the content of at least one hydrocolloid is 25 to 80 wt.-%, based on the total weight of the solid preparation.

[0059] Therefore, the present invention relates to a use (U5") for fortifying staple foods, which uses a solid preparation (SF5"), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"'), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4") or (SF4"'), wherein the content of at least one hydrocolloid is 25 to 75 wt.-%, based on the total weight of the solid preparation.

[0060] The solid preparations used according to the invention comprise at least one oil.

[0061] Suitable oils include, for example, coconut oil, sunflower oil, corn oil, MCT oil (medium chain triglycerides), or other vegetable oils.

[0062] When at least one oil is present, the content of the at least one oil in the solid formulation is generally 1 to 20 wt.-% (based on the total weight of the solid formulation), preferably 2 to 15 wt.-%, more preferably 3 to 10 wt.-% (based on the total weight of the solid formulation).

[0063] Therefore, the present invention relates to a use (U6) for fortifying staple foods, which uses a solid preparation (SF6), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"'), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"'), (SF5), (SF5') or (SF5"), wherein at least one oil is selected from the group consisting of coconut oil, sunflower oil, corn oil, MCT oil and other vegetable oils.

[0064] Therefore, the present invention relates to a use (U7) for fortifying staple foods, which uses a solid preparation (SF7), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"'), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"'), (SF5), (SF5'), (SF5") or (SF6), wherein the content of at least one oil is 1 to 20 wt.-%, based on the total weight of the solid preparation.

[0065] Therefore, the present invention relates to a use (U7') for fortifying staple foods, which uses a solid preparation (SF7'), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"'), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"'), (SF5), (SF5'), (SF5") or (SF6), wherein the content of at least one oil is 2 to 15 wt.-%, based on the total weight of the solid preparation.

[0066] Therefore, the present invention relates to a use (U7") for fortifying staple foods, which uses a solid preparation (SF7"), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5") or (SF6), wherein the content of at least one oil is 3 to 10 wt.-%, based on the total weight of the solid preparation.

[0067] The solid preparation used according to the invention comprises tocopherol.

[0068] In the context of the present invention, the term "tocopherol" includes DL-α-tocopherol ((all-rac)-α-tocopherol) and mixed tocopherols.

[0069] The content of tocopherol in the solid preparation is 0.5 to 10 wt.-% (based on the total weight of the solid preparation), preferably 1 to 8 wt.-%, more preferably 2 to 8 wt.-% (based on the total weight of the solid preparation).

[0070] Therefore, the present invention relates to a use (U8) for fortifying staple foods, which uses a solid preparation (SF8), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7') or (SF7"), wherein the tocopherol content is 0.5 to 10 wt.-%, based on the total weight of the solid preparation.

[0071] Therefore, the present invention relates to a use (U8') for fortifying staple foods, which uses a solid preparation (SF8'), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7') or (SF7"), wherein the tocopherol content is 1 to 8 wt.-%, based on the total weight of the solid preparation.

[0072] Therefore, the present invention relates to a use (U8") for fortifying staple foods, which uses a solid preparation (SF8"), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7') or (SF7"), wherein the tocopherol content is 2 to 8 wt.-%, based on the total weight of the solid preparation.

[0073] The solid preparation used according to the invention comprises sodium ascorbate.

[0074] The content of sodium ascorbate in the solid preparation is 0.1 to 5 wt.-% (based on the total weight of the solid preparation), preferably 0.5 to 4 wt.-%, more preferably 1 to 4 wt.-% (based on the total weight of the solid preparation).

[0075] Therefore, the present invention relates to a use (U9) for fortifying staple foods, which uses a solid preparation (SF9), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8') or (SF8"), wherein the content of sodium ascorbate is 0.1 to 5 wt.-%, based on the total weight of the solid preparation.

[0076] Therefore, the present invention relates to a use (U9') for fortifying staple foods, which uses a solid preparation (SF9'), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8') or (SF8"), wherein the content of sodium ascorbate is 0.5 to 4 wt.-%, based on the total weight of the solid preparation.

[0077] Therefore, the present invention relates to a use (U9") for fortifying staple foods, which uses a solid preparation (SF9"), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8') or (SF8"), wherein the content of sodium ascorbate is 1 to 4 wt.-%, based on the total weight of the solid preparation.

[0078] Furthermore, the solid preparations used according to the invention may also contain some residual water. The content of this water depends on the drying process used to dry the solid preparation.

[0079] The water content of the solid formulation used according to the invention is typically and preferably below 5 wt-%, based on the total weight of the solid formulation. More preferably, the water content is below 4 wt-%, based on the total weight of the solid formulation.

[0080] Therefore, the present invention relates to a use (U10) for fortifying a staple food, which uses a solid preparation (SF10), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8'), (SF8"), (SF9), (SF9') or (SF9"), wherein the water content of the solid preparation is less than 5 wt-%, based on the total weight of the solid preparation.

[0081] Therefore, the present invention relates to a use (U10') for fortifying a staple food, which uses a solid preparation (SF10'), which is a solid preparation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8'), (SF8"), (SF9), (SF9') or (SF9"), wherein the water content of the solid preparation is less than 4 wt-%, based on the total weight of the solid preparation.

[0082] The solid preparation used according to the present invention may further contain additional ingredients, such as powdering agents, anti-caking agents, such as tricalcium phosphate and silicates (such as silicon dioxide or sodium aluminum silicate), flavors and pigments.

[0083] Components (i) to (v) as well as residual water and additional ingredients (eg powdering agents, anti-caking agents such as tricalcium phosphate and silicates such as silicon dioxide or sodium aluminum silicate, flavors and pigments) are in granular form to form a solid preparation according to the invention.

[0084] Optionally, the particles of the solid formulation according to the invention may also be coated, which means that they may have a coating.

[0085] The coating can be any common coating. It can also be a powder coating. This powder coating can be made of starch (such as corn starch).

[0086] The coating may represent up to 45 wt-% of the coated solid formulation, based on the total weight of the coated solid formulation. This means that at least 55 wt-% of the coated solid formulation is at least one solid formulation as defined above.

[0087] Therefore, the present invention relates to the use of a coated solid formulation (CSF1) for fortifying a staple food, wherein the coated solid formulation is a solid formulation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8'), (SF8"), (SF9), (SF9'), (SF9"), (SF10) or (SF10') coated with a coating.

[0088] Therefore, the present invention relates to the use of a solid formulation (CSF1') for fortifying a staple food, the solid agent being a coated solid formulation (CSF1), wherein the coating accounts for at most 45 wt-% of the coated solid formulation, based on the total weight of the coated solid formulation.

[0089] The solid preparations (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8'), (SF8"), (SF9), (SF9'), (SF9"), (SF10), (SF10'), (SF11) and (SF11') as well as the coated solid preparations (CSF1) or (CSF1') can be produced by well-known methods, such as spray drying, powder capture process, freeze drying, granulation, agglomeration or extrusion.

[0090] The particle size of the solid preparation and the coated solid preparation according to the present invention may vary depending on the method used to produce the (coated) solid preparation.Usually the particle size is 10 μm to 500 μm, preferably 10 μm to 250 μm.

[0091] Therefore, the particle size of the (coated) solid preparations (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4")'), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8'), (SF8"), (SF9), (SF9'), (SF9"), (SF10), (SF10'), (CSF1) and (CSF1') used according to the present invention is in the range of 10 μm to 500 μm, preferably in the range of 10 μm to 250 μm.

[0092] Preferably, the (coated) solid formulations (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8'), (SF8"), (SF9), (SF9'), (SF9"), (SF10), (SF10'), (CSF1) and / or (CSF1') are used to fortify flour, sugar, rice or condiments.

[0093] Preferably, the (coated) solid formulations (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8'), (SF8"), (SF9), (SF9'), (SF9"), (SF10), (SF10'), (CSF1 and / or (CSF1') are used for fortifying flour.

[0094] In addition, the present invention also relates to staple foods fortified by (coated) solid formulations (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8'), (SF8"), (SF9), (SF9'), (SF9"), (SF10), (SF10'), (CSF1) and / or (CSF1').

[0095] Preferably, the solid preparation is used to fortify flour, sugar, rice or condiments. More preferably, the solid preparation is used to fortify flour.

[0096] Furthermore, the present invention relates to flour, sugar, rice or condiments fortified by (coated) solid formulations (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4")'), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8'), (SF8"), (SF9), (SF9'), (SF9"), (SF10), (SF10'), (CSF1) and / or (CSF1').

[0097] Furthermore, the present invention relates to flour fortified by the (coated) solid formulations (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4")'), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8'), (SF8"), (SF9), (SF9'), (SF9"), (SF10), (SF10'), (CSF1) and / or (CSF1').

[0098] The following examples illustrate the invention.

[0099] All parts and percentages in the examples are by weight (unless otherwise stated) and temperatures are in ° C. (unless otherwise stated). Example

[0100] Embodiment 1:

[0101] 11.95 kg Hicap 100, 3.15 kg gum arabic and 0.89 kg sodium ascorbate were dissolved in 23.0 kg water at 60°C with stirring to prepare a matrix solution. 5.75 kg vitamin A palmitate (1.7 MioIU / g) and 0.56 kg mixed tocopherols (70IP) were mixed and 6.03 kg of the mixture was added to the matrix solution. The mixture was emulsified until the particle size D (0.5) was less than 1 μm (measured with Malvern Mastersizer 2000). The viscosity was adjusted by adding water and the emulsion was sprayed in corn starch. The LOD of the collected powder was 5.1%. The composition of the final dry powder is shown in Exp.1 of Table 1.

[0102] Embodiment 2:

[0103] A base solution was prepared by dissolving 267 g of Hicap 100 and 10 g of sodium ascorbate in 185 g of water at 65°C with stirring. 63.2 g of vitamin A palmitate (1.7 MioIU / g), 20 g of mixed tocopherols (70 IP) and 40 g of coconut oil were mixed at 60°C for 10 minutes, and 128 g of the mixture was added to the base solution. The mixture was emulsified until the particle size D (0,5) was less than 1 μm (measured with a Malvern Mastersizer 2000). The viscosity was adjusted by adding water and the emulsion was spray dried to obtain 214 g of dry powder with an LOD of 2.3%. The composition of the final dry powder is shown in Exp.2 of Table 1.

[0104] Examples 3 to 5 are comparative examples.

[0105] The dry powders (3 to 5) shown in Table 1 were prepared under the same conditions as in Example 2 by adjusting the amounts of the components in the base solution and the oil mixture.

[0106] Table 1: Composition of dry powder

[0107]

[0108]

[0109] The prepared dry powder was mixed with flour having a moisture content between 13.5 wt% and 14.5 wt% and stored in a sealed glass bottle at 45°C for 21 days.

[0110] The vitamin A content was measured before and after storage, and the relative retention rate was calculated, as shown in Figure 1.

[0111] Surprisingly, the powder without starch hydrolysate had similar or even better stability compared to other powders containing different amounts of starch hydrolysate.

Claims

1. Use of a solid preparation for strengthening staple food, the solid preparation comprising (i) at least one fat-soluble vitamin, and (ii) at least one hydrocolloid, and (iii) optionally at least one oil, and (iv) tocopherol, and (v) sodium ascorbate; It is a prerequisite that the formulation does not contain any BHT and does not contain any starch hydrolysates.

2. The use according to claim 1, wherein the solid preparation does not contain any dextrin, any maltodextrin and any glucose syrup.

3. The use according to claim 1 or 2, wherein the at least one fat-soluble vitamin is selected from the group consisting of vitamin A, vitamin D, vitamin K and derivatives thereof.

4. Use according to claim 1 or 2, wherein the at least one fat-soluble vitamin is selected from the group consisting of vitamin A and its derivatives.

5. The use according to any one of the preceding claims, wherein The at least one fat-soluble vitamin is present in an amount of 3 to 30 weight-% (wt.-%), based on the total weight of the solid formulation.

6. Use according to any one of the preceding claims, wherein the at least one hydrocolloid is selected from the group consisting of polysaccharides, gelatin of low, medium or high gel strength from fish, porcine or bovine sources, casein / caseinates and other proteinaceous hydrocolloids.

7. Use according to any one of the preceding claims 1 to 5, wherein the hydrocolloid is a modified food starch.

8. Use according to any one of the preceding claims, wherein The at least one hydrocolloid is present in an amount of 25 to 85 wt.-%, based on the total weight of the solid preparation.

9. Use according to any one of the preceding claims, wherein the at least one oil is selected from the group consisting of coconut oil, sunflower oil, corn oil, MCT oil and other vegetable oils.

10. The use according to any one of the preceding claims, wherein The at least one oil is present in an amount of 1 to 20 wt.-%, based on the total weight of the solid formulation.

11. The use according to any one of the preceding claims, wherein The tocopherol is present in an amount of 0.5 to 10 wt.-%, based on the total weight of the solid preparation.

12. The use according to any one of the preceding claims, wherein The sodium ascorbate is present in an amount of 0.1 to 5 wt.-%, based on the total weight of the solid preparation.

13. Use of at least one solid formulation according to any one of the preceding claims, wherein the staple food is flour.

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