Nutrification of foods with added Vitamin A

Bauernfeind, J. C.; Cort, Winifred M.; Furia, Thomas E.

doi:10.1080/10408397409527161

Cited by 19 publications

(4 citation statements)

References 58 publications

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“…For colouring fat-based foods, synthetic crystalline pcarotene, very finely divided and suspended in oil as concentrations of 20-30 per cent is used for margarine, oils, fats and shortenings and to enhance the colour of butter (Giroux, 1961;Berglof & Kjell, 1963).…”

Section: Introductionmentioning

confidence: 99%

“…(1970), and the preparations obtained are used to colour a wide range of dairy and other food products. Bauernfeind & Bunnell (1962) have studied t'he use of p-carotene and p-apo-l'-carotenal in natural and processed cheese and, in Sweden, Berglof & Kjell (1963) concluded that p-carotene imparts a better colour to cheese than annatto: it is worth noting that it is the only colouring additive permitted in cheeses for export from Sweden.…”

Section: Introductionmentioning

confidence: 99%

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The use of carotenoid preparations for colouring Cheddar cheese

Chapman¹,

Thompson²,

Slade³

1980

Int J of Dairy Tech

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Annatto extracts prepared from Bixa orellana have traditionally been used for enhancing the colour of Cheddar cheese made in winter in Southern England or throughout the year in Scotland, and also to produce the deep red colour of certain varieties of cheese, e. g. Leicester. Double Gloucester, Red Cheddar and Cheshire. However some of the colour passes into the whey and this can lower the commercial value of powder made from the whey. A series of Cheddar cheeses was made to compare carotenoid preparations based on β‐carotene as the colouring agent with the traditional carotenoid colourant norbixin present in annatto solutions. The β‐carotene preparations were found to enhance the colour of Cheddar cheese, made in Southern England from winter milk, to that of Cheddar cheese made from summer milk, or to the colour of New Zealand Cheddar, with only traces of the colourant passing into the whey. For colouring milk to make Leicester, Double Gloucester, Red Cheddar or Cheshire cheeses, β‐carotene preparations are too yellow and would need the addition of carotenoids with a more reddish colour. However, even at the highest level used, little of the β‐carotene passed into the whey.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The use of carotenoid preparations for colouring Cheddar cheese

Chapman¹,

Thompson²,

Slade³

1980

Int J of Dairy Tech

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“…These dispersible solutions also are stabilized with antioxidants and are used to fortify foods. A description of the commercial vitamin A application forms available and related stability have been published (Bauernfeind and Cort 1973).…”

Section: Water-solubilizers and Mechanisms To Solubilizementioning

confidence: 99%

Effects of Treatment with Food Additives on Nutrients

Cort¹

1988

Nutritional Evaluation of Food Processing

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“…Since specific colouration of fish flesh is higly desirable for marketing purposes in aquaculture, several experiments were performed as to an effect of canthaxanthin (DEUFEL 1965 diets. Marine crustaceans, as carotenoid rich ingredient of fish diet was often used (SAITO and REGIER 1971; Kuo et al 1976;SPINELLI and MAHNKEN 1978) to obtained specific colouration of fish muscle remaining specimens from natural populations (BAUERNFEIND 1975;MATSUNO et al 1979MATSUNO et al , 1980QUANTZ 1980). With a good success there have been used also pigments extracted from plants (KAMATA et al 1977) or yeast (JOHNSON et al 1977).…”

Section: Introductionmentioning

confidence: 99%

Rapeseed meal in the diet of common carp reared in heated waters

Czeczuga

Dąbrowski

1983

Zeitschrift für Tierphysiologie Tierernährung und Futtermittelk

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Zusammenfassung Rapsmehl in Rationen für Warmwasserkarpfen V. Karotinoide im Futter und im Fischgewebe Karpfen erhielten Rapsmehl‐Diäten (Kontrolldiäten mit Fischmehl und Gerste) im Gewichtsabschnitt von 2,5 bis 15–30 g. Die Karotinoide wurden chromatographisch im Futter und in verschiedenen Fischgeweben (Haut, Muskel, Hepatopankreas und Magen‐Darmtrakt) analysiert. Der gesamte Karotinoidgehalt im Futter schwankte zwischen 7,2 und 16,7 mg/g. Eine Korrelation konnte nur zwischen dem gesamten Karotinoidgehalt im Futter und in der Haut nachgewiesen werden. Den höchsten Gehalt im Futter machten die Karotinoide β‐Karotin Epoxid, Violaxanthin, Kapsanthin, Rubixanthin, β‐citraurin und β‐apo‐2′Carotenal aus. Im Muskelgewebe konnten 15 verschiedene Karotinoide und im Heptopankreas 19 identifiziert werden und zwar: Echinenon, 4′‐Hydroxychinon, Kanthaxanthin, 3′‐Epilutein, Adonixanthin, α‐Doradexanthin, Tunaxanthin, Neoxanthin, Idoxanthin, Astaxanthin, Astaxanthinester, Kryptoflavin, β‐apo‐10′Carotenal und β‐apo‐12′Carotenal. Es konnte nachgewiesen werden, daß einige der Karotinoide unmittelbar in die Gewebe inkorporiert werden und andere in nicht im Futter enthaltenen Verbindungen umgewandelt werden. Ein Einfluβ des Zeaxanthingehaltes im Futter auf eine Astaxanthineinlagerung in die Haut konnte nachgewiesen werden. Astaxanthin trat im Hepatopankreas aller Fischgruppen unabhängig vom Gehalt im Futter auf.

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Nutrification of foods with added Vitamin A

Cited by 19 publications

References 58 publications

The use of carotenoid preparations for colouring Cheddar cheese

The use of carotenoid preparations for colouring Cheddar cheese

Effects of Treatment with Food Additives on Nutrients

Rapeseed meal in the diet of common carp reared in heated waters

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