2022, Vol. 8 Issue 2, Part E
Food fortification with anticariogenic agents: A comprehensive review
AUTHOR(S): Mandar Todkar, Renuka Nagarale, Samiksha Anjarlekar, Satyajit Muluk, Rufiyat Nadkar and Gursimran Singh
ABSTRACT:Several nutrients have been added to food and drink products around the world, as public health measures and as cost-effective ways of ensuring the nutritional quality of the food supply. Food fortification is a process of adding micronutrients which are necessary to prevent micronutrients deficiency, diseases related to it. Cariogenicity is one of the most common disease found in oral cavity all over the world irrespective of age group. So, to overcome this dental issue in mass population food fortification with anticariogenic agent is one of the amiable method. Anticariogenic agents like calcium sucrose phosphate ions, calcium glycerophosphate, sodium dihydrogen phosphate, casein phosphopeptide and amorphous calcium phosphate (CPP-ACP), commercial casein hydrolysate, etc. are used in food fortification. Food items like flour, soft drinks, salt, milk, sugar, chewing gum, bread, hard cheese, etc. are fortified with anticariogenic agents. This study is done to understand the importance, the methods and the agents of food fortification.
Pages: 341-344 | 12 Views 3 Downloads