Chronic malnutrition endangers millions of lives throughout the world. A lack of essential vitamins and minerals causes health conditions typically manifesting as impaired energy, stunted growth, damage to the nervous system and heightened susceptibility to infection.

1. Digital Re-print -
May | June 2014
Flour fortification with vital vitamins and
minerals - Micronutrient deficiencies & the
consequences
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3. C
hronic malnutrition endangers
millions of lives throughout the
world. A lack of essential vitamins
and minerals causes health conditions typical-
ly manifesting as impaired energy, stunted
growth, damage to the nervous system and
heightened susceptibility to infection.
Vitamins, minerals and trace elements
serve to maintain important bodily functions
and act as biocatalysts in almost all of the
body’s metabolic processes.
Vitamins are involved in breaking down
and converting carbohydrates, protein, fat
and minerals. Minerals control the transmittal
of nerve impulses and muscle activity. But
although vitamins, minerals and trace ele-
ments are so important, the body is unable
to synthesize and store them in sufficient
quantities. People must therefore rely on
their daily food to supply these essential
micronutrients.
Since wheat, maize and rice flour are
staple foods almost everywhere in the
world, an ideal way to prevent malnutri-
tion is to fortify flours with micronutrients.
Baked goods and pasta products are firmly
anchored in the traditional diet of almost
every country.
The success of flour fortification
Contrasted with the great benefit to a
nation’s health and economy that can be
gained by tackling the issue of malnutrition,
flour fortification is a low-cost remedy.
According to Emory, Rollins School of
Public Health, it costs US$0.50 per person
and year to fortify flour. Depending on
the type of fortification and the volumes
required, the costs can be reduced to
US$0.10.
Since modern mills are generally well
equipped for flour fortification, the only
costs incurred in the further course of the
fortification process are for the purchase of
premixes at a price of a few US dollars per
tonne of flour.
One success, documented by the Food
Fortification Initiative (FFI), shows that forti-
fied wheat flour has led to a reduction in
the number of newborns with neural tube
defects. (see Figure 1).
Increasing numbers of countries there-
fore mandate flour fortification.
Depending on local eating habits, the
fortification of wheat, maize or rice flour is
decreed. The FFI reports in May 2014 that
79 countries require flour to be
fortified with at least iron and/
or folic acid.
Tailored to countries
and customers -
ELCOvit premixes
The requirements are as
varied as the countries and
cultures. The mix of additives
must be adjusted to meet the
exact needs of the country.
The first step is to identify
what nutrient deficiencies exist,
how widespread they are, how
high the per capita consump-
tion of bakery products and pasta is, and
how finely or coarsely ground the flour will
be when the premix is added.
Whereas, for example, minerals make up
1.7 percent of whole wheat, this share falls
to 0.5 percent in fine white flour. Figures
can be extrapolated to the various grinding
degrees. Depending on how finely the flour
is ground, greater or smaller quantities of
nutrients are lost.
For decades Mühlenchemie has cooper-
ated closely with mills and knows about their
particular circumstances on site.
ELCOvit premixes are customised mixes
of micronutrients, chosen to meet the
exact requirements of the specific country.
The combination of micronutrients reflects
regional deficits, eating habits and the avail-
ability of food. The bioavailability of the
micronutrients is also taken into considera-
tion, to ensure that the fortified flour has the
desired effect.
Selecting the raw materials for
the perfect premix
Apart from cooperating with the mill,
Mühlenchemie has the advantage of access
to the group’s trials laboratory, where the
analysis parameters as well as substances’ use
in the finished product can be tested.
The selection of raw materials is of prime
importance in order to create premixes that
can be easily and reliably dosed in a range of
climatic conditions.
At the Stern-Wywiol Gruppe Technology
Centre a variety of raw materials are tested
for suitability and stability.
Sieve or particle size analysis is a basic test
procedure. It is an important quality criterion
in selecting the raw materials because only the
correct distribution of particle sizes will pre-
vent the additive and the flour from demixing.
Because many vitamins and minerals are
sensitive to UV light, oxygen, heat or humid-
ity, the raw materials are tested for stability
and flowability, in order to select the best
ingredients.
Vitamin A, for example, is very easily
oxidised and is therefore used in the stable
form ELCOvit A 250.
This form of vitamin A was developed in
cooperation with BASF using their beadlet
technology; it is dried in an especially gentle
process and stabilised with an effective
antioxidation system. The special granula-
tion which makes it suitable for the milling
industry was developed in cooperation with
Mühlenchemie. Compared with other prod-
ucts, it is far less likely to form lumps.
Testing the finished products
Apart from selecting the raw materials, it
is necessary to investigate how the premixes
behave in flour and the finished products.
Are there any undesirable colour changes,
by-products, discernible tastes or such like?
Mühlenchemie has a wide range of technical
resources which can be used to test these
matters.
In the trial bakery, for example, tests
reveal whether an iron preparation leads to
black specks on the bread’s crust.
The impact of colouring vitamins on
pasta can be examined in the pilot plant
where pasta can be produced using industrial
methods. Does riboflavin turn the water in
which noodles are boiled yellow, or does it
colour rice?
These and many other issues can be
examined and the results used to produce
the optimum premixes.
Apart from standard premixes that match
Flour fortification with vital vitamins and minerals
Micronutrient deficiencies & the consequences
by Martina Mollenhauer and Lena Kampehl, Mühlenchemie GmbH & Co. KG, Germany
Figure 1: Success of
fortification
Fortification
16 | May - June 2014 GRAIN&FEED MILLING TECHNOLOGYF

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5. statutory requirements, customers may choose
from special mixes which can be integrated
into existing grinding and blending processes.
Precision feeder EMCEtec GLD 87 - Easy
to use, sturdy dosing devices are part of the
full service package of skilled support that
Mühlenchemie offers mills to assist the process
of achieving reliable flour fortification. The pre-
cision feeder can be integrated into any existing
grinding or flour processing system.
Quick test for iron, zinc and vitamin A -
Portable quick tests complete the range of
methods to ensure that flour fortification
schemes are efficient and sustainable.
Here Mühlenchemie cooperates with the
established manufacturer BioAnalyt, which
develops innovative measuring instruments
for the rapid quality analysis of vitamins,
minerals and trace elements.
The iCheckTM test kits are easy to use
and reliably show the iron, zinc and vitamin
A content of a substance within a few
minutes.
Dedicated partner with know-how
Close cooperation between
Mühlenchemie, the Food Fortification
Initiative, Hellen Keller, the Spina Bifida
Society and other organisations ensures that
training and workshops are available to the
employees of mills or state organisations
throughout the world.
Part of the mission is to impart knowl-
edge of the options for flour fortification
and why it is necessary, besides teaching the
correct handling and storage of ELCOvit
premixes and, obviously, how to use the test
kits for analysis.
Applications engineers visit the local mill-
ers to offer all the advice and support they
want when putting their flour fortification
programmes in place.
More inforMation:
Website: www.muehlenchemie.de
Figure 3: Comparison of vitamin A powders in respect
of their tendency to form lumps after storage for one
hour at 35°C and 80 percent relative humidity. Left:
competing product; right: ELCOvit A 250
Figure 2: Legislation on fortification of
wheat flour
May - June 2014 | 17GRAIN&FEED MILLING TECHNOLOGY
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In this issue:
• Role of
extruders
in Halal food
production
• Fortification
Fortification in
rice and flour
• IAOM
118th Annual
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Expo
May-June2014
• GM soybeans
The on-farm facts
• Harvest
conditions:
wheat quality
and addressing
issues
• The Mills Archive
GFMT becomes a
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