Use of fat-soluble vitamin powder

Abstract

The present invention relates to preparations containing fat-soluble vitamins that can be used to fortify foods, especially staple foods.

Description

Detailed Description of the Invention

[0001] The present invention relates to the use of a preparation containing fat-soluble vitamins for fortifying food, preferably staple foods, especially wheat flour.

[0002] Examples of fat-soluble vitamins are vitamin A, vitamin D, vitamin K and / or their derivatives or mixtures thereof. Vitamin A and / or its derivatives are preferred, vitamin A esters are more preferred, and here vitamin A palmitate is particularly preferred.

[0003] Vitamin A is an essential micronutrient whose deficiency remains a significant health concern in many parts of the world. Vitamin A plays essential roles in human growth and development, immunity, and vision, but it may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet is often below the recommended dietary allowance (RAR) of approximately 900–1000 μg / day for healthy adults. Furthermore, a significant proportion of vitamin A is degraded during food processing, storage, and distribution, which can reduce its bioavailability. Finally, vitamin A in some foods has relatively low bioavailability, further reducing its effectiveness. The World Health Organization recommends food and beverage fortification as a safe and cost-effective means of addressing vitamin A deficiency. However, several challenges must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this fat-soluble vitamin. Consequently, strategies are needed to distribute the vitamin uniformly throughout the food matrix, inhibit its chemical degradation, avoid any adverse interactions with any other food components, ensure the food is palatable, and increase its bioavailability.

[0004] Therefore, there is a continuing need for formulations that can be used for food fortification.

[0005] The problem with fat-soluble vitamins is that they are prone to oxidation, which means that their content decreases during storage (as well as during food manufacturing). This is a problem during the manufacturing of preparations containing these vitamins, as well as during the storage of products containing these vitamins.

[0006] The usual way to obtain and maintain a consistent amount of these ingredients in the final product is to add an excess of these vitamins.

[0007] Another way to solve the problem is to add antioxidants to vitamins. A very common and common antioxidant is BHT (butylhydroxytoluene). Currently, most of the vitamin A powders on the market for the purpose of fortifying flour or sugar contain BHT.

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

[0009] Therefore, it is desirable to avoid BHT in foods (or in formulations used in foods).

[0010] The object of the present invention was therefore to find a formulation approach that contains a high amount of at least one fat-soluble vitamin without containing BHT. Such a formulation should be stable, easy to manufacture and be usable in a wide variety of (food) products.

[0011] Surprisingly, (i) at least one fat-soluble vitamin; (ii) at least one hydrocolloid; (iii) optionally at least one oil; (iv) tocopherol, and (v) sodium ascorbate and Use of a solid formulation comprising However, it has been found that the use of formulations that do not contain any BHT and do not contain any starch hydrolysates exhibits all of the above benefits.

[0012] The present invention therefore relates to the use of a solid formulation (U) for fortifying a staple food, wherein the solid formulation (SF) comprises: (i) at least one fat-soluble vitamin; (ii) at least one hydrocolloid; (iii) optionally at least one oil; (iv) tocopherol, and (v) sodium ascorbate and Including, However, the formulation does not contain any BHT or any starch hydrolysates. Regarding use.

[0013] Preferably, the solid formulations used in accordance with the present invention do not contain any sucrose.

[0014] Thus, the present invention relates to a use (U') for fortifying a staple food using a solid formulation (SF'), wherein the solid formulation (SF) does not contain any disaccharide selected from the group consisting of sucrose, lactose, trehalose, cellobiose and chitobiose (preferably sucrose).

[0015] Thus, the present invention relates to the use (U") for fortifying staple foods using a solid formulation (SF") which is a sucrose-free solid formulation (SF).

[0016] The solid formulations used according to the present invention do not contain any BHT, any starch hydrolysates or optional disaccharides, which means that the solids are (substantially) free of BHT as well as any starch hydrolysates, and preferably free of any disaccharides.

[0017] Trace amounts of these compounds may be present in the formulation, but they are not intentionally added. Trace amounts of such compounds may be present in components (i) to (v) or other components that may be part of a solid formulation according to the invention.

[0018] Surprisingly, formulations according to the invention have been shown to have similar or even improved stability compared to other formulations containing various amounts of starch hydrolysate.

[0019] Due to the fact that formulations for that purpose usually have starch hydrolysates and / or BHT in them, the formulations of the present invention are less complex, less hygroscopic and easier to use due to fewer ingredients.

[0020] As mentioned above, the formulation according to the invention does not contain any BHT and does not contain any starch hydrolysates. Hydrolyzed starches are dry products or aqueous dispersions of sugars (hydrolysates) obtained by hydrolysis of natural starch using suitable acids or enzymes. Starch hydrolysates refers to dextrins, maltodextrins and glucose syrups.

[0021] Therefore, the present invention relates to the use (U1) for fortifying a staple food using a solid formulation (SF1) which is a solid formulation (SF), (SF') or (SF'') which does not contain any dextrin, any maltodextrin and any glucose syrup.

[0022] The solid formulation used according to the present invention contains at least one fat-soluble vitamin. The fat-soluble vitamin is vitamin A, vitamin D, vitamin K and / or their derivatives, or a mixture thereof. Vitamin A and / or its derivatives are preferred, vitamin A esters are more preferred, and vitamin A palmitate is particularly preferred.

[0023] Therefore, the present invention relates to use (U2) for fortifying staple foods using a solid formulation (SF2) which is a solid formulation (SF), (SF'), (SF'') or (SF1), wherein the at least one fat-soluble vitamin is selected from the group consisting of vitamin A, vitamin D, vitamin K and derivatives thereof.

[0024] Therefore, the present invention relates to use (U2') for fortifying staple foods using a solid formulation (SF2') which is a solid formulation (SF), (SF'), (SF'') or (SF1), wherein the at least one fat-soluble vitamin is selected from the group consisting of vitamin A and its derivatives.

[0025] Thus, the present invention relates to 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 a vitamin A ester.

[0026] Therefore, the present invention relates to use (U2''') for fortifying staple foods using a solid formulation (SF2''') that is a solid formulation (SF), (SF'), (SF'') or (SF1) in which the fat-soluble vitamin is vitamin A palmitate, wherein the fat-soluble vitamin is vitamin A palmitate.

[0027] The content of at least one fat-soluble vitamin in the solid formulation used according to the present invention is usually 3 to 30% by weight (wt.-%) based on the total weight of the solid formulation, preferably 5 to 25 wt.-%, more preferably 10 to 25 wt.-% based on the total weight of the solid formulation.

[0028] The present invention therefore relates to use (U3) for fortifying staple foods using 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% by weight (wt.-%) based on the total weight of the solid preparation.

[0029] Therefore, the present invention relates to use (U3') for fortifying staple food using 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.-% based on the total weight of the solid preparation.

[0030] Therefore, the present invention relates to use (U3'') for fortifying staple food using 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.

[0031] The solid formulations used according to the present invention contain at least one hydrocolloid.

[0032] In the context of the present invention, hydrocolloids are polysaccharides, low-, medium- or high-bloom gelatins of fish, porcine or bovine origin, casein / caseinates and other proteinaceous hydrocolloids.

[0033] Preferred hydrocolloids according to the present invention are polysaccharides.

[0034] In the context of the present invention, the term polysaccharides as used herein includes xanthan gum, acacia gum, pectin, guar gum, carob gum, alginates, cellulose, cellulose derivatives, starch and starch derivatives. Preferred polysaccharides according to the invention are acacia gum, starch and starch derivatives, more preferred are gelling starches and modified food starches, with modified food starches being especially preferred.

[0035] In the context of the present invention, the term "modified food starch" as used herein relates to modified starch made from starch substituted with hydrophobic moieties by known chemical methods, for example, starch can be treated with cyclic dicarboxylic acid anhydrides, such as succinic anhydride and / or glutaric anhydride, substituted with alkyl or alkenyl hydrocarbon groups.

[0036] A very common and preferred modified starch is starch sodium octenyl succinate (OSA starch). As used herein, OSA starch refers to any starch (derived from any natural source, such as corn, wheat, tapioca, potato, etc., or synthetically) that has been treated with octenyl succinic anhydride. The degree of substitution, i.e., the number of esterified hydroxyl groups relative to the total number of hydroxyl groups, typically varies between 0.1% and 10%, preferably between 0.5% and 5%, and more preferably between 2% and 4.5%.

[0037] OSA starches are commercially available, for example, from Ingredion under the trade names HiCap 100, Capsul HF, Capsul HS, Purity Gum 2000, UNI-PURE, HYLON VII, from Rockete Freres, from Cargill under the trade name C*EmCap, or from Tate and Lyle.

[0038] The content of at least one hydrocolloid in the solid formulation used according to the present invention is usually 25 to 85 wt.-%, preferably 25 to 80 wt.-%, more preferably 25 to 75 wt.-%, based on the total weight of the solid formulation.

[0039] The present invention therefore relates to use (U4) for fortifying staple foods using a solid formulation (SF4) which is a solid formulation (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2'"), (SF3), (SF3') or (SF3"), wherein the at least one hydrocolloid is selected from the group consisting of polysaccharides, low-bloom, medium-bloom or high-bloom gelatin of fish, porcine or bovine origin, casein / caseinates and other proteinaceous hydrocolloids.

[0040] Thus, the present invention relates to use (U4') for fortifying staple foods using a solid formulation (SF4') which is a solid formulation (SF), (SF'), (SF''), (SF1), (SF2), (SF2'), (SF2''), (SF2'''), (SF3), (SF3') or (SF3''), wherein the at least one hydrocolloid is selected from the group consisting of xanthan gum, acacia gum, pectin, guar gum, carob gum, alginate, cellulose, cellulose derivatives, starch and starch derivatives.

[0041] Thus, the present invention relates to use (U4'') for fortifying staple foods using 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, acacia gum, pectin, guar gum and carob gum.

[0042] Thus, the present invention relates to use (U4''') for fortifying staple foods using 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 starch sodium octenyl succinate.

[0043] The present invention therefore relates to use (U5) for fortifying staple foods using a solid formulation (SF5) which is a solid formulation (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 formulation.

[0044] The present invention therefore relates to the use (U5') for fortifying staple foods using 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'''), in which the content of at least one hydrocolloid is 25 to 80 wt.-% based on the total weight of the solid preparation.

[0045] The present invention therefore relates to the use (U5'') for fortifying staple foods using a solid formulation (SF5'') which is a solid formulation (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 formulation.

[0046] The solid formulations used according to the present invention contain at least one oil.

[0047] Suitable oils include coconut oil, sunflower oil, corn oil, MCT oil (medium chain triglycerides) or other vegetable oils.

[0048] When at least one oil is present, the content of the at least one oil in the solid formulation is usually 1 to 20 wt.-% based on the total weight of the solid formulation, preferably 2 to 15 wt.-% based on the total weight of the solid formulation, more preferably 3 to 10 wt.-%.

[0049] Thus, the present invention relates to use (U6) for fortifying a staple food using a solid formulation (SF6) which is solid formulation (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.

[0050] The present invention therefore relates to use (U7) for fortifying staple foods using a solid formulation (SF7) which is a solid formulation (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 formulation.

[0051] The present invention therefore relates to use (U7') for fortifying staple foods using a solid formulation (SF7') which is a solid formulation (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 formulation.

[0052] The present invention therefore relates to use (U7'') for fortifying staple foods using a solid formulation (SF7'') which is a solid formulation (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 formulation.

[0053] The solid formulation used in accordance with the present invention comprises tocopherol.

[0054] In the context of the present invention, the term "tocopherol" includes DL-α-tocopherol ((all-rac)-α-tocopherol) and mixed tocopherols.

[0055] 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.-% based on the total weight of the solid preparation, and more preferably 2 to 8 wt.-%.

[0056] Accordingly, the present invention relates to use (U8) for fortifying staple food using a solid formulation (SF8) which 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') or (SF7"), wherein the tocopherol content is 0.5 to 10 wt.-% based on the total weight of the solid formulation.

[0057] Accordingly, the present invention relates to use (U8') for fortifying staple food using a solid formulation (SF8') which 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') or (SF7"), wherein the tocopherol content is 1 to 8 wt.-% based on the total weight of the solid formulation.

[0058] Accordingly, the present invention relates to use (U8'') for fortifying staple food using a solid formulation (SF8'') which 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') or (SF7''), wherein the tocopherol content is 2 to 8 wt.-% based on the total weight of the solid formulation.

[0059] The solid formulations used in accordance with the present invention include sodium ascorbate.

[0060] 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.-% based on the total weight of the solid preparation, and more preferably 1 to 4 wt.-%.

[0061] The present invention therefore relates to use (U9) for fortifying staple foods using a solid formulation (SF9) which 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') or (SF8"), wherein the content of sodium ascorbate is 0.1 to 5 wt.-% based on the total weight of the solid formulation.

[0062] The present invention therefore relates to use (U9') for fortifying staple foods using a solid formulation (SF9') which 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') or (SF8"), wherein the content of sodium ascorbate is 0.5 to 4 wt.-% based on the total weight of the solid formulation.

[0063] Thus, the present invention relates to use (U9'') for fortifying staple food using a solid formulation (SF9'') which 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') or (SF8''), wherein the content of sodium ascorbate is 1 to 4 wt.-% based on the total weight of the solid formulation.

[0064] Furthermore, the solid dosage forms used according to the present invention may also contain some residual water, the content of which depends on the drying process used to dry the solid dosage form.

[0065] The water content of the solid formulation used according to the present invention is usually preferably less than 5 wt-% based on the total weight of the solid formulation, more preferably less than 4 wt-% based on the total weight of the solid formulation.

[0066] Thus, the present invention relates to use (U10) for fortifying a staple food using 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.

[0067] Thus, the present invention relates to use (U10') for fortifying a staple food using 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.

[0068] Solid formulations used in accordance with the present invention may further contain additional ingredients such as powdering agents, anti-caking agents, e.g., tricalcium phosphate, and silicates, e.g., silicon dioxide or sodium aluminum silicate, flavors, and colorants.

[0069] Components (i) to (v) and the remaining water and additional ingredients (pulverizing agents, anti-caking agents such as tricalcium phosphate and silicates such as silicon dioxide or sodium aluminum silicate, flavors and colorants) are in the form of particles that form a solid formulation according to the invention.

[0070] Optionally, for a solid formulation according to the invention, the particles may also be coated, meaning that the particles may have a coating layer.

[0071] The coating layer can be any commonly known coating layer. It can also be a powder coating layer. Such powder coatings can be made from starch (such as corn starch).

[0072] The coating layer may be up to 45 wt-% of the coated solid dosage form, based on the total weight of the coated solid dosage form, which means that at least 55 wt-% of the coated solid dosage form is at least one solid dosage form as defined above.

[0073] Thus, the present invention relates to the use of a coated solid formulation (CSF1) which is a coated 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') with a coating layer for the fortification of a staple food.

[0074] Thus, the present invention relates to the use of a solid formulation (CSF1') which is a coated solid formulation (CSF1) for fortifying staple foods, wherein the coating layer represents up to 45 wt-% of the coated solid formulation, based on the total weight of the coated solid formulation.

[0075] The 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'), (SF11) and (SF11') and the coated solid formulations (CSF1) or (CSF1') can be manufactured by commonly known methods such as spray drying, powder catch process, freeze drying, granulation, agglomeration or extrusion.

[0076] The particle size of the solid formulation and coated solid formulation according to the present invention may vary depending on the process used to produce the (coated) solid formulation. Typical sizes are between 10 μm and 500 μm, preferably between 10 μm and 250 μm.

[0077] Therefore, the particle size of the (coated) solid preparations (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2'"), (SF3), (SF3'), (SF3"), (SF4), (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.

[0078] 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, sugar, rice or seasonings.

[0079] 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 wheat flour.

[0080] Furthermore, the present invention relates to a staple food enriched with (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').

[0081] Preferably, the solid formulation is used to fortify flour, sugar, rice or seasonings, more preferably, the solid formulation is used to fortify wheat flour.

[0082] Furthermore, the present invention relates to flour, sugar, rice or seasonings enriched with (coated) solid formulations (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2'"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4'"), (SF4'"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8'), (SF8"), (SF9), (SF9'), (SF9"), (SF10), (SF10'), (CSF1) and / or (CSF1').

[0083] Furthermore, the present invention relates to wheat flour enriched with (coated) solid formulations (SF), (SF'), (SF"), (SF1), (SF2), (SF2'), (SF2"), (SF2'"), (SF3), (SF3'), (SF3"), (SF4), (SF4'), (SF4"), (SF4'"), (SF4'"), (SF5), (SF5'), (SF5"), (SF6), (SF7), (SF7'), (SF7"), (SF8), (SF8'), (SF8"), (SF9), (SF9'), (SF9"), (SF10), (SF10'), (CSF1) and / or (CSF1'). [Brief explanation of the drawings]

[0084] [Figure 1] Vitamin A content was measured before and after storage, and the relative retention was calculated and is shown in Figure 1.

[0085] The following examples illustrate the present invention.

[0086] All parts and percentages in the examples relate to weight (unless otherwise stated) and temperatures are given in degrees Celsius (unless otherwise stated).

[0087] [Example] [Example 1] A matrix solution was prepared by dissolving 11.95 kg of Hicap 100, 3.15 kg of acacia gum, and 0.89 kg of sodium ascorbate in 23.0 kg of water with stirring at 60°C. 5.75 kg of vitamin A palmitate (1.7 million IU / g) and 0.56 kg of mixed tocopherols (70 IP) were mixed, and 6.03 kg of this mixture was added to the matrix solution. The mixture was emulsified until the particle size, D(0.5), was less than 1 μm as measured with a Malvern Mastersizer 2000. The viscosity was adjusted by adding water, and the emulsion was sprayed with cornstarch. The powder was recovered at an LOD of 5.1%. The final dry powder had the composition shown in Table 1 of Example 1.

[0088] [Example 2] A matrix solution was prepared by dissolving 267 g of Hicap 100 and 10 g of sodium ascorbate in 185 g of water with stirring at 65°C. 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 this mixture was added to the matrix solution. This mixture was emulsified until the particle size, D(0.5), was less than 1 μm as measured with a Malvern Mastersizer 2000. The viscosity was adjusted by adding water, and the emulsion was spray-dried to yield 214 g of dry powder with an LOD of 2.3%. The final dry powder had the composition shown in Example 2 of Table 1.

[0089] Examples 3 to 5 are comparative examples.

[0090] The dry powders (3-5) shown in Table 1 were prepared under the same conditions as in Example 2 by adapting the amounts of the components in the matrix solution and oil mixture.

[0091] [Table 1]

[0092] The produced dry powder was mixed with wheat flour with a moisture content of 13.5 wt% to 14.5 wt%, placed in a sealed glass bottle, and stored at 45°C for 21 days.

[0093] Surprisingly, the starch hydrolysate-free form was shown to have similar, or even improved, stability compared to other powders containing various amounts of starch hydrolysate.

Claims

1. Use of a solid formulation for fortifying a staple food, the solid formulation comprising: (i) at least one fat-soluble vitamin; (ii) at least one hydrocolloid; (iii) optionally at least one oil; (iv) tocopherol, and (v) sodium ascorbate; Including, Use, provided 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 formulation does not contain any dextrin, any maltodextrin, or any glucose syrup.

3. 3. The use according to claim 1 or claim 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. 3. The use according to claim 1 or claim 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 claims 1 to 4, wherein the content of the at least one fat-soluble vitamin is 3 to 30% by weight (wt.-%) based on the total weight of the solid formulation.

6. 6. Use according to any one of claims 1 to 5, wherein the at least one hydrocolloid is selected from the group consisting of polysaccharides, low-, medium- or high-bloom gelatins of fish, porcine or bovine origin, casein / caseinates and other proteinaceous hydrocolloids.

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

8. The use according to any one of claims 1 to 7, wherein the content of the at least one hydrocolloid is 25 to 85 wt.-% based on the total weight of the solid dosage form.

9. The use according to any one of claims 1 to 8, 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 claims 1 to 9, wherein the content of the at least one oil is 1 to 20 wt.-% based on the total weight of the solid dosage form.

11. The use according to any one of claims 1 to 10, wherein the content of the tocopherol is 0.5 to 10 wt. % based on the total weight of the solid formulation.

12. The use according to any one of claims 1 to 11, wherein the content of sodium ascorbate is 0.1 to 5 wt. % based on the total weight of the solid formulation.

13. Use of at least one solid dosage form according to any one of claims 1 to 12, wherein the staple food is wheat flour.

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