#fortified rice kernels manufacturers

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All You Need To Know About Fortified Rice Kernels (FRKs).

Recently, the term FRK has taken the food industry across the globe by storm. You must wonder what exactly we are talking about when we say FRKs and how is it important for companies and the masses to know about it. Let’s dive in and clear the doubts once and for all. Fortified rice kernels are an essential tool in the fight against malnutrition and related diseases, especially in developing countries. Fortified rice kernels are rice grains that have been enriched with essential vitamins and minerals such as iron, zinc, and vitamin A, which are commonly deficient in many regions around the world. These micronutrients are crucial for healthy growth and development, particularly for children, pregnant women, and nursing mothers.

However, ensuring that the fortification of rice kernels is done correctly and that the rice grains are fortified at optimal levels is critical. That is where testing services come in. Testing services play a crucial role in ensuring that the fortified rice kernels meet the required standards and are safe for consumption. The Food Safety & Standards Authority of India (FSSAI) has laid down regulations for rice flour used in preparing FRKs, permissible levels of vitamins and minerals, packaging and labelling standards, and other disclaimers which need to be followed by manufacturers. FARE Labs is India’s leading laboratory providing top-notch testing services in this area.

Testing Procedure for Fortified Rice Kernels

There are several tests that a Testing Laboratory provider may conduct to ensure that fortified rice kernels are meeting the required standards. Here are some of the most common tests:

Analysis of Micronutrient Content

The most critical test for fortified Rice kernels is to determine the actual micronutrient content. This involves testing the rice for iron, zinc, vitamin A, and other essential micronutrients that are added during the fortification process. Testing is typically done using specialized equipment such as Atomic Absorption Spectroscopy (AAS) or Inductively Coupled Plasma Mass Spectrometry (ICP-MS).

Physical Characteristics

Physical characteristics such as the size, shape, and colour of the fortified rice kernels can also be tested. These tests can help ensure that the fortified rice kernels meet the required physical standards, which can affect the consumer’s perception of the product.

Sensory Evaluation

Sensory evaluation is another critical test that can help determine the quality of the fortified rice kernels. This test involves assessing the appearance, flavour, aroma, and texture of the rice grains. Sensory evaluation can be done by trained panellists who evaluate the rice grains based on specific criteria.

Shelf-Life Testing

Shelf-life testing involves determining the product’s stability over time, especially when stored under specific conditions. This testing ensures that the fortified rice kernels do not degrade over time and remain safe for consumption.

Microbiological Testing

Microbiological testing is essential for assessing the safety of the fortified rice kernels. This test involves analyzing the rice grains for microbial contaminants such as bacteria, yeast, and mould.

A testing service provider like FARE Labs can help ensure that the fortified rice kernels are safe for consumption and meet the required standards by conducting various tests such as analysis of micronutrient content, physical characteristics, sensory evaluation, shelf-life testing, and microbiological testing. By utilizing these testing services, manufacturers and distributors can ensure that their fortified rice kernels are of high quality, safe for consumption, and meet the required standards.

Source- https://farelabs.com/all-you-need-to-know-about-fortified-rice-kernels/

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What exactly is Fortified Rice, and how does it get made?

What is fortified rice? - Fortified Rice Definition

Rice that has been fortified indicates rice that is healthy. It has more iron, B-12, and folic acid than regular rice. Apart from that, fortified rice with zinc, vitamin A, and vitamin B can also be produced. Fortified rice is consumed with regular rice. Fortified rice seems to be ordinary rice. Their flavor is also superior. According to the Food Safety and Standards Authority of India, consuming fortified rice enhances the number of nutrients in meals and promotes excellent health.

How is fortified rice prepared?

Fortified rice making machine in India is made in mills. During this, the amount of micronutrients, vitamins, and minerals in them has increased artificially. For this techniques like coating, dusting, and extrusion are implemented. First flour is made by grinding dry rice. Then micronutrients are added to it. They are mixed well with water. After drying with the help of machines, this mixture is given the shape of rice, which is called a Fortified Rice Kernel (FRK). After it is prepared, it is mixed with common rice. FSSAI rules say that it is mixed in the ratio of 1:100, which means 10 grams of fortified rice is added to 1 kg of rice.

What nutrients are in fortified rice?

Iron (28-42.5 milligrams), folic acid (75-125 micrograms), and vitamin B12 are all present in one kilo of Fortified rice plant manufacturers in India (0.75-1.25 micrograms). In addition, FSSAI has advised Zinc (10-15 mg), Vitamin A (500-700 microgram), Vitamin B1 (1-1.5 mg), Vitamin B2 (1.25-1.75 mg), Vitamin B3 (12.3-20 mg), and Vitamin B6 (1.5-2.5 mg) fortification of rice. Once prepared, Fortified rice can be eaten for up to 12 months.

How to identify fortified rice?

The length of fortified rice does not exceed 5 mm and the width does not exceed 2.2 mm. In this way, they look like common rice. Nonetheless, the government has created facilities for these grains to be identified separately. The +F logo is still there on their packages, and it is also stated that it has been strengthened. There is no need to use a separate procedure while cooking fortified rice. They may be washed, boiled, cooked, and consumed just like regular rice.

What is Fortified Food? Fortified Food Meaning in Hindi

According to the Food Safety and Standards Authority of the Government of India, fortification means the adulteration of essential micronutrients in a food item. Due to this, the nutritional capacity of that food item increases, and initiatives are taken to bring better health to the people while reducing the risk to health.

You must have absorbed a lot of nutrients through different types of foods, but have you consumed artificial nutrients? Do you know what is Food Fortification and Fortified Food? What are the health advantages of this? Even though it may sound a bit strange how nutrients are added artificially, there is nothing surprising in this. In this process, nutrients are added to the foods while processing them. Let us know through this article what is food fortification and for which classes fortified food is considered more beneficial. Food fortification is considered a very good way to meet the deficiency of any nutritional element in the body. Many people get sick and die due to the lack of micronutrients. According to the World Health Organization (WHO), about two billion people all over the world suffer from micronutrient deficiencies.

What is Food Fortification - What is Fortified Food

Food fortification is a process in which nutrients are artificially added to foods. Just like Iodine is added to salt, similarly, at the time of processing of any food when the natural nutrition inside it is destroyed, it is necessary to add nutrition from above. Food fortification is a policy of the WHO and FAO to address nutritional deficiencies around the world. Food fortification is an important process. Many times we eat only one type of food and do not include other nutritional elements in our diet. 

What does fortified mean? Fortified Meaning in Hindi

(of a place) provide protection against attack with defensive works. Denoting a type of wine to which spirits have been added so as to produce port, sherry, or a similar drink. (of food) had vitamins or other supplements added to it so as to increase its nutritional value?

Vitamins or other supplements are added to food to increase nutritional value.

secure with bastions or fortifications

added something to increase the power

prepare yourself for a military confrontation

strengthen

Provides protection against attack with defensive functions.

You May Also Like: Snacks Meaning in Hindi – Types of Snacks

How to differentiate between normal rice and fortified?

The Food Ministry has instructed the mills that the length of fortified rice should not exceed 5 mm and the width should not exceed 2.2 mm. In this way, they look like common rice. Nonetheless, the government has created facilities for these grains to be identified separately. The logo of +F remains on their packet and it is also written that it has been fortified. No different method has to be adopted for cooking fortified rice. Like common rice, they can be washed, boiled and cooked, and eaten.

What is the benefit of eating fortified rice?

Fortified rice is rich in nutrients. According to the Indian Express report, one kg of fortified rice contains iron (28 to 42.5 mg), folic acid (75 to 125 micrograms), and vitamin B12 (0.75 to 1.25 micrograms). Apart from this, FSSAI has recommended Zinc (10 to 15 mg), Vitamin A (500-700 micrograms), and Vitamin B1 (1-1.5 mg). Guidelines have also been issued for fortifying rice with Vitamin B2 (1.25-1.75 mg), Vitamin B3 (12.3-20 mg), and Vitamin B6 (1.5-2.5 mg). Once prepared it can be eaten for up to 12 months.

Fortified Rice Kernels

What is the meaning of rice? rice meaning in English

Rice is the 2nd largest cultivated grain in the world. About 20% of the world's rice is grown in India. There are more than 40,000 varieties of rice found all over the world. Globally, China is the first producer of rice and India is the second largest producer of rice.

As per the guideline of the Government of India, all the rice used in public welfare schemes like Mid Day Meal and other Anganwadi Schemes should contain Iron, Vitamin B12, and B6 (Folic Acid), We are the leading manufacturer of Fortified Rice in Rajasthan and North India, rice is duly certified by a government recognized testing laboratories and we manufacture and supply in compliance with all standards. We are already supplying to many states in India and we have also manufactured fortified rice for export as per WHO specifications. So please contact us if you are looking for a reliable Fortified Rice Manufacturer in India, we can customize Nutrients, Minerals

Formulated Food Products – Fortified Rice, Snacks & Cookies, We Can Customize Nutrients, Minerals

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FORTIFIED RICE KERNELS FRK

Fortifying rice involves grinding broken pieces of rice into powder, mixing it with other nutrients, and then shaping it into rice-like kernels using an extrusion process.These fortified kernels are then mixed with normal rice in a ratio ranging from 1:50 to 1:200.According to the World Health Organisation (WHO), food fortification is called as the practice of deliberately increasing the content of essential micronutrients so as to improve the nutritional quality of the food supply and to provide a public health benefit with minimum risk to health.

Rice can be made more nutritious all along the value chain. Brown rice, bio-fortified rice, parboiled rice, and rice fortified with rinse-resistant coating technology are all proven methods in making rice more nutritious. The most advanced technology to add several essential vitamins and minerals to rice in a sustainable and cost-effective way, is extrusion technology.

FORTIFIED RICE PLANT IN PUNJAB

Modified rice plants in Punjab are now becoming popular day by day. The fortification of rice includes first Breaking the pieces of rice and making them into powder then on top adding some nutrients and vitamins that will make them more nutritious and finally producing them in the form and shape of normal rice grains. In The process of fortifying rice, high technology machinery is used. Now the Indian government is making provisions to introduce more and more new technology in order to make food nutritious and reduce the Hunger index of India. The government of Punjab has also introduced to the farmers' new machinery which can produce fortified rice in an affordable and convenient way. Provisions are also being made to carry all the products from the company to the market without it being heavy on the pockets of people.

FORTIFIED RICE KERNELS

The Bureau of Indian Standards (BIS) is looking forward to setting quality standards for machinery that makes fortified rice kernels, as the country aims to handle the malnutrition by stepping up efforts to provide fortified rice through various government programmes. Fortification process increases various nutrients in the rice. Fortified rice kernels (FRK) are produced from the mixture of normal rice grains and nutrients  using extruder machines.

The machines are said to a particular standard so that there is no difference during its production. Different Variety of rice is produced in different regions all over India but with fortified rice kernels there is no discrimination in shape and size.

Fortified rice kernels are one of the major parts of the mid day meal schemes and other schemes introduced by the government of India for the betterment of children and population as a whole. Fortified  rice kernels will solve various issues such as malnutrition, nutrient deficiency, hidden hunger and various diseases which are caused due to them.

RICE FORTIFIED WITH IRON

Iron is one of the most important substances which needs to be an integral part of every food. It has to be included in the day to day life of every person. But nowadays it is very hard to find nutritious food which consists of all the essential vitamins and nutrients. Deficiency of iron causes various diseases such as anaemia, weakness, night blindness and many more hence, daily dietary intake of iron is necessary.

The best way to tackle the situation of iron deficiency is production of rice fortified with iron. Rice is fortified by mixing the regular milled rice with iron rice premix (I-Mix is iron-coated rice containing 1300 mg of iron per 100 grams) at a ratio of 1:250 consisting of one part I-Mix to 250 parts regular milled rice. The colour, odour and shape of rice is exactly like the normal or unfortified rice grains. The taste of the rice also barely makes a difference.

Fortified rice kernels (FRK).

Fortified rice plant in Punjab.

Fortified rice.

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Fortification of rice can be done by the following methods, according to GAIN:

Hot Extrusion: The rice can be fortified by the extrusion process, which involves combining the rice flour, micronutrient premixes and water and then the product is extruded in the form of rice kernels. The process involves subjecting the product to heat i.e. 70°C -110°C, hence the product is precooked

Cold Extrusion: This process is like hot extrusion, but there is no heat processing and rice flour is replaced by rice dough, which is combined with the micronutrient premix. The mixture is then extruded in the form of rice like kernels. This type of fortified rice is not precooked

Coating: In this technique, the micronutrient premixes are combined with ingredients like gum and waxes, which is later sprayed on the rice.

Dusting: This method involves dusting of the rice grains with the micronutrient premixes, which binds with the rice grains due to electrostatic force.

Although other techniques like Coating and Dusting exist, Hot Air Extrusion is the most preferred method of fortification.

[tnedibleoils]

One Pot Quinoa Recipe for Health Conscious People

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils, is one of the leading edible oil manufacturers in Chennai, TamilNadu that produce premium quality refined oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose Sundew from TNEO - the best refined sunflower oil manufacturers in India - Tamil Nadu, to make tasty dishes.

Quinoa Recipe:

Today, health conscious people opt for low calorie intake to manage their weight and energy. Quinoa rice is one of the best food items that fill the stomach, which is of low-calorie and high-nutrition. Here’s a one pot quinoa recipe with a Mexican twist for health conscious people to indulge in a filling meal.

Ingredients:

1 tablespoon Sundew refined sunflower oil

2 cloves garlic, minced

1 capsicum, minced

1 cup quinoa

1 cup vegetable broth

1 cup of cooked black beans

1 cup of diced tomatoes

1 cup of steamed corn kernels

1 teaspoon chili powder

1/2 teaspoon cumin powder

Salt and black pepper, to taste

1 avocado diced

1 lemon

2 tablespoons chopped fresh coriander leaves

Method:

Heat Sundew sunflower oil in a large skillet over medium high heat.

Add garlic and capsicum, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.

Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.

Stir in avocado, lime juice and coriander.

Serve immediately.

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What is artificial rice?

Artificial rice offers the following key economic benefits as a nonrice product that resembles rice: Nutrition rice, sometimes known as an Artificial rice machine, is a type of rice replacement produced by an extrusion machine. 

The artificial rice-making machine:

This nutritional fake rice-making equipment makes artificial rice, often known as golden rice or healthy rice. fortified rice kernel machine contributes to a healthy diet and lifestyle.

1. High in nutrients. During the production process, the food provider can incorporate maize, millet, wheat, oats, soybeans, starch, vitamin, and nutrient (calcium, zinc, iron, and so on) into artificial rice. The nutritious content of fake rice is typically 5-10 times that of ordinary rice.

2. Cost-cutting measures. Aside from the materials mentioned in Benefit 1, you can also utilize broken rice as raw material. Instead of selling such rice at low rates, fake rice raises the value of damaged rice.

3. Significant market convergence. Although fake rice is more expensive than ordinary rice, it can be cooked directly or steamed with regular rice at a 1:300 ratio. It can meet the needs of both high-end and low-cost clients.

The features of the artificial rice-making machine:

Nutritional rice is another advancement in extrusion engineering techniques.

Not only do you keep the original nutrients of rice, but you also add other vitamins and minerals to produce high-nutrition rice.

Be able to combine different grains to make faux rice.

It cooks quickly and may be converted into instant rice.

The Artificial Rice:

The starch-based grain may be processed in the artificial rice making machine by combining, extruding, drying, milling, and granulating. A nutritious material, such as grinding dry vegetables, vitamins, and minerals, is added to the mixture during the manufacturing process, so the nutritional content of the fake rice is substantially higher than that of conventional rice.

The features of artificial rice:

The substance used to manufacture fake rice is rather inexpensive.

The completed product has a low starch level and a high nutritional value.

It has a fantastic flavor and is easy to digest.

Because of its long shelf life, fake rice is not only appropriate for the household, but also for field workers and long-distance travelers.

[rudraagro]

FORTIFIED RICE SUPPLIERS

Malnutrition is a major problem persistent in India. It gives birth to several different diseases and results in the death of thousands every year. The only solution to the issue is providing nutrient rich easily accessible and inexpensive food for the more vulnerable section of the society. Malnutrition refers to when a person’s diet does not provide enough nutrients or the right balance of nutrients for optimal health. Moreover, not taking sufficient quantities of vitamins and minerals in spite of a high calorie diet results in what we know as ‘hidden hunger’. Rudra agro is a fortified rice kernel manufacturer in India devoted to making the nation healthy and free of malnutrition. We constantly work in support of the numerous government programs and schemes that initiate large scale feeding programs to fight malnutrition and the deficiency diseases. These include, Special Nutrition Programme, Balwadi Nutrition Programme, ICDS programme, and Mid-Day meal programmes. Rudra agro backs up the government by manufacturing fortified rice kernels and creating a bridge in the current food fortification scenario. Fortified rice denoted rice fortified in iron and dense in both micronutrients and macronutrients. As fortified rice kernels manufacturers in India, we provide the solution to combat this global issue.. Rice is a staple food in every household and can be easily accessible by the poor. Hence, we partner with several government organizations to make rice available to the poorer and below the poverty line section of the society. Fortified rice kernels are rich in vitamins and minerals. Indian diet is mainly focused on carbohydrates and fats, providing very less amounts of other essential nutrients. Most of the nutrients of the rice are lost during the milling and polishing process. Rice fortified with iron combats the issue and contributes to a healthier diet. The vitamins and minerals are added to the fortified rice kernels post harvest. Micronutrients such as vitamin B12, iron and folic acid are added to the rice to make it a healthier version of the staple food. The fortified rice kernels are one of the most effective and practical ways to improve the diet of a huge percentage of Indians and solve the problem of malnutrition. The food and civil supplies department of each state distributes a number of rice millers in each district for regular supply of rice to the FCI, from which it is distributed to the public under several schemes. As the leading and one of the only fortified rice kernels manufacturers in India, rudra agro operates the production plant at the capacity of producing 30 tonnes of rice fortified with iron everyday in order to meet the demand and supply of the second largest population in the world. The fortified rice kernels are loaded with the much needed nutrients and nourishes the body from indeed out keeping an individual healthy, leading to a disease free lifestyle. The nutrient index is not the only quality of the fortified rice, but it also smells, cooks and tastes like normal rice, if not better. The lost minerals and vitamins are re-added to the rice which makes it not only healthier but an affordable choice for millions of Indians.

[hexagonnutrition31]

Hexagon Nutrition puts forward large assortments of clinical nutrition products with a flagship name of Pentasure which includes Pentasure Fiber, Carboload, PentaSure 2.0, PentaSure DM, PentaSure DLS, PentaSure Renal, PentaSure Hepatic, PentaSure HP, and PentaSure Critipep.

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FOOD PREMIX MARKET ANALYSIS(2019-2027)

Food Premix Market, By Ingredients (Vitamins, Minerals, Nucleotides, Amino, Acids, Botanicals), By Form (Powder, Liquid), By Functions (Bone Health, Immunity, Digestion, Energy, Heart Health, Weight Management, Vision Health, Brain Health & Memory, Others), By Application (Early Life Nutrition/Baby Food, Food & Beverages (Medical Nutrition, Sports Nutrition, Fortified Dairy & Beverages, Bakery Products), Dietary Supplement, Pharma OTC, Nutritional Improvement Program), and By Region (North America, Latin America, Europe, Asia Pacific, Middle East and Africa) - Size, Share, Outlook, and Opportunity Analysis, 2019 – 2027

Food Premix Market 2017-2027

Food premix is blended with minerals vitamins, and other functional ingredients and they are used in fortification for food & beverages. Vitamin premixes, mineral premixes, nucleotides premixes, amino acids premixes, and botanicals premixes are some of the major premixes. Premix composed of excipients (carriers, fillers), fortificants (powdered vitamins and minerals), and free-flow agents. They are gaining traction in the nutritional supplements and other food products as they improve the overall quality and texture of the food products. These ingredients can be classified into vitamins, minerals, nucleotides, amino acids, and botanicals. Food premix is available in two different forms i.e. liquid and powder. Food premix helps to improve bone health, immunity, digestion, heart health, and assist in weight management.

The global food premix market is projected to reach around US$ 2.1 billion by the end of 2027, in terms of revenue, growing at CAGR of 5.5% during the forecast period (2019-2027).

Drivers:

Growing demand for fortified food is predominantly fueling the market growth of premix. Rising demand for food fortification due to increasing cases of micronutrient deficiency disorders among the global population and lack of micronutrients in food is augmenting the market growth of food premix. Among all the premix vitamins and minerals are the most commonly used premix in fortified foods and are usually added to wheat flour during milling processes to produce fortified rice kernels.

Growing application of nutrient premixes in the production of infant nutrition owing to increasing consumer preference for the nutritional fortification of infant formula is propelling the market growth. Iron and vitamin D along with the DHA (Docosahexaenoic acid) and ARA (arachidonic acid) are the two most premix use during the production of infant formulas. Hence, growing demand for premix from infant nutrition formula is expected to accelerate the market growth of premix.

On basis of the region, North America dominated the global food premix market in 2018, accounting for 36% share in terms of value, followed by Europe and Asia Pacific.

Figure 1. Global Food Premix Market, Revenue Share (%), By Region, 2018

Market Restraints:

High costs involved in food fortification processes for large-scale food production is projected to hinder the market growth of food premix. Food fortification requires advanced technologies for which many manufacturers are outsourcing production of premix which increases the cost of production. Hence, the high cost associated with the food fortification is expected to hamper market growth.

The high cost of raw material used in the production of premix is expected to restrict the market growth of premix. Raw materials used in the production of premix are minerals, vitamins, amino acid, and nutraceuticals which are relatively high and this is expected to restrict the consumption of premix which in turn hampering the market growth of food premix.

Market Opportunities:

Increasing usage of microencapsulation technology in the food premix product is projected to accelerate the market growth over the forecast period. The objective of microencapsulation is to enhance the solubility and functionality of food premix products. Many producers are introducing gummy vitamin products such as tablets and capsules with the help of use microencapsulation to stabilize and protect the core material of the gummy vitamins particularly used in a tablet.

The introduction of advanced technologies for manufacturing premix-based products has been increased in recent past years. Due to the introduction of advanced blending technologies such as trituration and microencapsulation methods the production food premix has become easier. Therefore, increasing introduction of advanced blending technology is projected to favor the market growth over the forecast timeframe.

Figure 2. Global Food Premix Market– Opportunity Analysis

Market Trends:

Rising popularity powder form premixes across both developed and developing countries is projected to augment the market growth of food premix. Powders premix have excellent properties such as easy solubility in water. Premix powder forms are mostly used in infant nutrition, which enhances the nutritional value of products. These include infant formulas, clinical nutrition, and dietary supplement, confectionery, and bakery products.

The growing trend of a customized blend of desired ingredients especially homogeneous premix, vitamin-mineral which are broadly used across the beverage, bakery, dairy, sports nutrition and food supplements industry is projected to propel the market growth. Some of the major vitamins used are A, E, D, and K and important minerals used in the calcium and magnesium as they are beneficial for enhancing the nutritional value of food products.

Figure 3. Global Food Premix Market, Revenue Share (%), By Application, in 2018

On the basis of application in 2018, the food and beverage segment has accounted the largest market share of 48% in terms of value, followed by dietary supplements and early life nutrition/baby food respectively.

Competitive Section:

Key players operating in global food premix are Archer Daniels Midland Company, Koninklijke DSM N.V., Glanbia plc, Jubilant Life Sciences, Hexagon Nutrition Pvt. Ltd., Fenchem, SternVitamin, Lycored, Barentz, WATSON-INC, Prinova Group LLC, Farbest Brands, and B&H Biotechnology Co. Ltd.

Few Recent Developments

Glanbia plc:

In February 2019, Glanbia has agreed to acquire Watson a non-dairy ingredient solutions business headquartered in Connecticut (US) for US$ 89 million (€78.65 million). Watson is engaged in the production of bakery ingredients, edible film and material conditioning solutions for the nutrition, food and beverage, personal care and supplement industries.

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Source:  https://www.coherentmarketinsights.com/market-insight/food-premix-market-3676

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Fortified Rice Market Development Trends, Key Manufacturers And Competitive Analysis 2013-2025

Fortified Rice Market Development Trends, Key Manufacturers And Competitive Analysis 2013-2025

Industry Overview of Fortified Rice Market

“A hybrid method called warm extrusion is being researched. Coating: Rice is sprayed with a mix of vitamins and minerals plus ingredients such as waxes and gums that help the nutrients adhere to the rice. Both coating and extrusion methods require the fortified kernels to be blended with unfortified rice.”

The overall outlook of the Fortified Rice Market:

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New Post has been published on Diet Wok - Fat Loss, Nutrition and Diet Advice

New Post has been published on https://www.dietwok.com/vitamin-b-deficiency-1/

All the What's and How's of Vitamin B Deficiencies Answered - Part 1

Vitamin B1 (Thiamine) and Beriberi

Beriberi is a disabling and potentially deadly disease that occurred mainly in societies where people depended heavily on white rice as a staple food. The disease had been known in East Asia for centuries, but serious outbreaks of it started in the 1880s, when steam-powered machines for milling rice were introduced.

Most people in East Asia had always preferred white rice, which is produced by polishing the bran and germ off the kernels of brown rice. Although white rice is not as nutritious as brown rice, it keeps better.

Because of the tiny amount of fat in the rice germ, brown rice easily goes rancid. Also, many people simply prefer the look and taste of white rice.

Unfortunately, nearly all of the thiamine in a rice kernel is in the bran and germ. When people eat a diet based too heavily on white rice, which lacks this bran and germ, they are at risk for thiamine deficiency.

Beriberi is horrible disabling. In fact, the name beriberi came from a Sinhalese word meaning “I can’t, I can’t.”

At first, beriberi was mistakenly believed to result from protein deficiency, because people who were wealthy enough to eat some meat or fish didn’t get beriberi. When millers started adding back the vitamins that were being lost in the milling process, beriberi was practically wiped out.

Beriberi is rare nowadays. However, people can still end up with a thiamine deficiency if they have trouble absorbing vitamins from their food. Examples include people with celiac disease and people who have had intestinal surgery.

Thiamine deficiency is a particular problem in alcoholics, partly because alcoholics are often generally malnourished and partly because alcohol makes it harder to absorb thiamine from food.

Many scientific authorities believe that a devastating, incurable brain disorder called Wernicke-Korsakoff syndrome (“wet brain”) that occurs in alcoholics could be prevented if an effective vitamin B1 supplement were added to alcoholic beverages.

Unfortunately, the Bureau of Alcohol, Tobacco, and Firearms has the final say on that issue, and they have refused to allow any alcoholic beverages to be fortified with any vitamins for any reason. The American Medical Association has tried to reason with them, but to no avail.

Thiamine is easily available from a wide variety of plant-based foods. Unless you have an intestinal disease or are a malnourished alcoholic, you are almost certainly getting enough in your diet. On the other hand, a fat-soluble thiamine analogue called benfotiamine might be useful for helping to prevent the complications of diabetes.

It may also be useful in preventing the progression of Alzheimer’s disease, which is sometimes called type 3 diabetes. As we’ll see, however, type 2 diabetes is easily reversed through a switch to a low-fat, plant-based diet, and most cases of type 1 diabetes could be prevented if people stopped giving cow’s milk to children and made sure that the children got enough vitamin D from exposure to natural sunshine.

I am normally skeptical of the value of vitamin supplements. However, I think that there should be more research on the use of benfotiamine for the prevention and management of Alzheimer’s disease and the complications of diabetes.

Vitamin B2 (Riboflavin)

Although riboflavin (vitamin B2) is one of the essential nutrients, it was never associated with a major deficiency syndrome, like scurvy or beriberi. Vitamin B2 is so widespread in foods that it is hard to get a vitamin B2 deficiency, unless you are having trouble absorbing vitamins from your food.

The most obvious sign of riboflavin deficiency is chapping of the lips, with cracking at the corners of the mouth. Other signs include a sore, red tongue and an oily, scaly rash on the genitals and the upper lip.

Riboflavin deficiency during pregnancy can cause birth defects, such as cleft lip or defects of the arms or legs.

Some people may need more riboflavin than others do, because of genetic differences in how their bodies handle riboflavin.

One preliminary study found that people with Parkinson’s disease tended to have abnormally low levels of riboflavin, even though they were eating a normal diet. Correcting the riboflavin deficiency and eliminating red meat from the diet actually helped to reverse the symptoms of Parkinson’s disease.

Some critics of this study complained that the riboflavin treatment was not being compared with a placebo treatment. Yet the riboflavin was being used to correct a documented deficiency.

Thus, it would have been unethical to have a placebo group.

The only morally acceptable comparator would have been some sort of historical control group. It would be interesting to see whether other researchers also find a high incidence of riboflavin deficiency in people with Parkinson’s disease.

Yet even before that research is done, doctors can order a simple and inexpensive blood test to see whether their patients with Parkinson’s disease have a riboflavin deficiency that needs to be corrected.

Vitamin B3 (Niacin) and Pellagra

During the first half of the 20th century, a severe epidemic of pellagra, which results from deficiency of niacin (vitamin B3), raged in the United States, particularly in the South. It sickened as many as three million people, killing perhaps 100,000 of them.

The epidemic ended abruptly in the 1940s, when food processing companies started “enriching” their refined grain products. “Enrichment” means that the manufacturer adds vitamins to compensate for the nutrient losses that occur when a whole-grain product is refined, such as when whole-grain corn is turned into degerminated cornmeal. Pellagra causes the “Four D’s”: dermatitis (skin disorder), diarrhea, dementia (loss of memory and thinking skills), and death. Although small outbreaks of pellagra had been occurring in the United States for many years, the Great Pellagra Epidemic broke out after new machinery for processing corn (maize) was introduced.

This machinery produced large corn grits that were lower in fat and fiber but also extremely low in niacin. Among people who were eating virtually nothing other than cornmeal, flavored with molasses and a little bit of fatback, the decrease in the niacin content of their cornmeal was a disaster. Although pellagra was common among people who couldn’t afford to eat much meat or milk, it was not caused by protein deficiency.

At first, many people thought that pellagra was contagious because there were severe outbreaks of it in prisons and mental institutions. However, the staff who worked at these institutions never caught the disease from the inmates, because the staff members were eating a better diet.

People who could afford to eat meat or milk or eggs didn’t get pellagra. That’s because these foods contain niacin or at least some disease from the inmates, because the staff members were eating a better diet. People who could afford to eat meat or milk or eggs didn’t get pellagra.

That’s because these foods contain niacin or at least some tryptophan, which the body can convert to niacin. However, you don’t need to eat animal-based foods in order to get enough niacin or enough tryptophan.

The diet in Mexico and Central America has always been based heavily on corn. Nevertheless, pellagra is rare in those countries, even among the poor, because of the traditional way in which corn is processed. The dried corn is soaked in an alkaline solution, which makes it smell and taste better and makes it easier to grind.

This process also makes the corn easier to digest (so that people absorb more of the niacin) and helps to destroy common toxins produced by mold.

Today, niacin deficiency is rare in the developed countries. It tends to happen only in people who cannot or will not eat a normal diet, or who cannot absorb nutrients from their food.

Niacin is easily available from a wide variety of plant-based foods and is added to refined grain products. So unless you have an intestinal disease or are getting most of your calories from booze, you are probably getting enough niacin from your diet, even if you don’t eat any animal products.

Abnormally high doses of niacin are sometimes used as a drug to boost the levels of “good” HDL cholesterol in the blood. Unfortunately such hi doses of niacin can cause side effects ranging from skin flushing and itching to severe liver damage.

It’s odd that people are willing to take potentially dangerous doses of niacin to deal with a problem that could easily be solved by taking the fat and animal-based foods out of the diet.

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RICE FORTIFIED WITH IRON

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[rudraagro]

fortified rice kernels manufacturers in india

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[rudraagro]

fortified rice kernels manufacturers

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