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close this bookScurvy and its Prevention and Control in Major Emergencies (WHO; 1999; 70 pages)
View the documentAcknowledgements
View the documentScurvy: definition
open this folder and view contentsIntroduction
open this folder and view contentsScurvy
open this folder and view contentsVitamin C
open this folder and view contentsRecommended Daily Allowance (RDA)
close this folderSources of vitamin C
View the documentAvailability in foods
View the documentGermination
close this folderStability in foods
open this folder and view contentsLosses
View the documentRetaining maximum levels of vitamin C during meal preparation
View the documentAdding vitamin C to foods
open this folder and view contentsStrategies to prevent scurvy in large refugee populations
View the documentCosts
open this folder and view contentsConclusions and recommendations
View the documentReferences
View the documentAnnex 1
View the documentAnnex 2
View the documentAnnex 3
View the documentBack Cover

Adding vitamin C to foods

The loss of vitamin C during food processing is such that some people are in danger of consuming inadequate amounts of this vitamin to maintain normal health. Vitamin C can be added in various ways (Marks, 1975):

Re-vitaminization. Restoring the vitamin content to what it was prior to processing, e.g. the production of dehydrated potatoes for "instant mash", which can result in a total depletion of vitamin C, calls for adding vitamin C to the product.

Standardization. Compensating for natural variations in vitamin content, e.g. vitamin C added to fruit juices.

Enrichment. Adding more than the amount of the vitamin already present, e.g. vitamin C in certain soft drinks and fruit juices.

Vitaminization. Using certain foods as vitamin C carriers, e.g. blended cereal/legume flours that are primarily intended for use in areas where malnutrition is a problem and where extensive vitamin enrichment of products is thus desirable.

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