25 are known to be essential for life, 25 are known to be essential for life, they are present in living cells, including food. Ash does not include nitrogen Ash does not include nitrogen containing protein. Carbonates in ash may be the result of carbonates in ash may be the result of the decomposition of organic material.
P and S from proteins and P from lipids are also included. P and S from proteins and P from lipids are also part of ash. Some trace elements and some salts may be lost during evaporation. Some trace elements and some salts may be lost. NaClNaCl is lost from the ash when the temperature is high and will be lost from the ash when the temperature is high.
Solubility in aqueous systems is critical Solubility in aqueous systems is critical --- the availability and reactivity of minerals. The forms of elements found in food depend The forms of elements found in food depend on the chemical properties of the element. Behavior of minerals is influenced by the presence of Behavior of minerals is influenced by the presence of other food constituents.
Interactions of Fe, Zn and Ca with Interactions of Fe, Zn and Ca with phytatephytate, present, present in fiberinfibre.
Interactions with Other Food ComponentsInteractions with Other Food Components
Interactions with other food components Interactions with other food components Interactions with other food components. The bioavailability of iron may be increased in the presence of meat. It has been suggested that amino acids or It has been suggested that amino acids or.
I nitriteI nitrite - cured meat some factors promote cured meat, some factors especially promote iron bioavailability.
Minerals in Milk (Cow
Minerals in Milk (Cow ’ ’ s Milk) s Milk)
Ca in milk is distributed between milk serum Ca in milk is distributed between milk serum (about 30%) and casein micelles (mostly (about 30%) and casein micelles (mostly. Total Ca has a strong effect on total Ca strong effect on stability Heating and evaporation can alter salt Heating and evaporation can alter salt balance and protein stability.
A decrease in pH causes a change in calcium and a decrease in pH causes a change in calcium and phosphate from a colloidal to a soluble form. At pH 5.2, all Ca and phosphate in milk become soluble At pH 5.2, all Ca and phosphate in milk become soluble. Ca and phosphate have an important functional role Ca and phosphate have an important functional role in cheese production.
While the addition of Ca ions decreases the stability of the While the addition of Ca ions decreases the stability of milk.
Mineral in MeatMineral in Meat
When liquid is lost from meat (drip loss), the main element lost is Na and to a lesser extent Ca, K. During cooking, Na can be lost, other During cooking, Na can be lost, but other minerals are well preserved. Processing does not usually reduce the mineral content of meat Processing does not usually reduce the mineral content of meat.
Addition of neutral salts such as Addition of neutral salts such as NaClNaCl to meat increases WHC and swelling (primarily due to increased WHC and swelling (primarily due to . chloride ion). . . chloride ion).
Mineral in Plant ProductsMineral in Plant Products
Fruits are generally not as rich in minerals as fruit. Fruit is generally not as rich in minerals as vegetables. When fruits and vegetables are treated with Ca When fruits and vegetables are treated with Ca solutions, the quality and shelf life of the.
Mineral FortificationMineral Fortification
Iron fortificationIron fortification
Some studies have shown that in bakery products made from flour, an unpleasant smell and taste appear strongly. The concentration of ferrous sulfate enriched in flour is The concentration of ferrous sulfate enriched in flour is maintained below 40. Ferrous sulfate should not be used to enrich flour Ferric sulfate should not be used to enrich flour that may have been stored for a long time or used flour that may have been stored. for a longer period or flour used in mixtures containing added fats, oils and other easily in mixtures containing added fats, oils and other ingredients that can oxidize.
Since fortification with ferrous sulfate is likely Since fortification with ferrous sulfate is likely to cause problems in food, in the recent. Elemental iron powders are relatively stable Elemental iron powders are relatively stable and do not cause serious problems with and do not cause serious problems. However, iron powders are dark gray in color. However, iron powders are dark gray in color and do cause a slight darkening of white flour.
Sodium iron EDTA is attractive as an iron Sodium iron EDTA is attractive as an iron fortifier.
Effects of ProcessingEffects of Processing
In general, cooking in water results in more loss. In general, boiling in water results in more mineral loss from vegetables than steaming. Mineral losses during pasta cooking are minimal mineral losses during pasta cooking for Fe and more than 50% for K.
Factors that May Influence Mineral Factors that May Influence Mineral
Bioavailability from Foods
Factors that can affect mineral factors Mineral factors that can affect mineral. Ligands Ligands that form soluble that form soluble chelatechelate with metals with metals can improve absorption of some foods (e.g. can improve absorption of certain foods (e.g. EDTA increases iron absorption). High molecular weight Ligand ligands with high molecular weight that are weak that are poorly digestible is. may reduce absorption (eg dietary digestible may reduce absorption (eg dietary fiber . fiber, some proteins)., some proteins).
ReductantsReductants (e.g. ascorbic acid) enhance (e.g. ascorbic acid) the absorption of iron, but have little effect on the absorption of iron, but have little effect on other minerals. High concentrations of one mineral in the dietHigh concentrations of one mineral in the diet may inhibit the absorption of anotherdiet may inhibit the absorption of another mineral (e.g., calcium inhibits iron absorption, iron (e.g., calcium inhibits iron absorption, iron inhibits zinc absorption).lead inhibits iron absorption, lead inhibits iron absorption). Homeostatic regulation of minerals in the body Homeostatic regulation of minerals in the body can act at the site of absorption, which can result in an action at the site of absorption, resulting in increased absorption in deficiencies and.
Iron and calcium absorption is reduced in Iron and calcium absorption is reduced in achlorhydria.
MineralsMinerals
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