ANNEX 5 - HISTORY OF TECHNOLOGY DEVELOPMENT FOR VITAMIN A FORTIFICATION OF FOODS IN DEVELOPING COUNTRIES

CONFORT5

FAO TECHNICAL CONSULTATION ON FOOD FORTIFICATION:
TECHNOLOGY AND QUALITY CONTROL
ROME, ITALY, 20-23 NOVEMBER 1995

Patricia A. Murphy

Department of Food Science and Human Nutrition
Iowa State University
Iowa, USA

Introduction

Vitamin A (VA) deficiency causes the deaths of approximately 500,000 children each year in developing countries. Marginal vitamin A status probably contributes to reduced survivability in response to respiratory and diarrheal diseases and increases mortality 3-4 times. The health of children in developing countries is seriously compromised by their vitamin A status (Underwood, 1990).

Historically, three main approaches have been used to solve the deficiency problem. One has involved periodic dosing of children with vitamin A. This approach requires the consistent participation of families and governments at the village level (Rahmathullah et al., 1990). The second approach involves education of families on food selection to improve the vitamin A status of children. This is the true long-term solution but depends on an adequate supply of vitamin A rich foods and adequate income to purchase or produce these foods. The third approach involves food fortification (Muhilal et al., 1988). Although fortification is very common in developed countries, it is far less common in developing countries. However, the experience of fortification of sodium chloride with iodine in Nepal, Pakistan and other developing countries does suggest this strategy can work.

Vitamin A fortification of sugar was successfully implemented in Guatemala (Bauernfeind and Arroyave, 1986), but is not currently in practice. Monosodium glutamate has been explored as a potential vehicle for vitamin A fortification in the Philippines (Solon et al., 1985) and for Indonesia by my research group. For a variety of reasons, MSG fortification has not been implemented and will be discussed in this paper. Fortification of a wheat premix has been explored as an approach to bring vitamin A to the very poor in Bangladesh. Rice and synthetic rice fortification with vitamin A have been attempted for the Philippines (Murphy et al., 1992). Active government participation must continue for food fortification programs to succeed in developing countries.

Although the nutritional needs of children for vitamin A have been well recognized, the technical problems involved with food fortification to solve this deficiency are not as well recognized.

Historically, there has been only one major supplier of vitamin A, as retinyl palmitate or as retinyl acetate, for food fortification, Hoffman-La Roche (HLR). There are a few others companies now involved in vitamin A synthesis. For food fortification in developed countries, specific formulations of vitamin A were developed for specific food processing applications. Table 1 lists the major formulations that have been available currently or in the past. As an example. Vitamin A palmitate 250S (Palma-sperse ~) was developed for dry and fluid milk-based products. The product specifications indicate that it tends to cake with moisture exposure. The major portion of the matrix is composed of porcine gelatin, which can limit its applications in kosher and halal products. Development of a commercial vitamin A formulation requires a significant investment in time and technical expertise by the vitamin A manufacturer. Unless there is a continuing demand for new vitamin A formulations, the technical expertise involved in the development of these products is not necessarily readily available. This facet of product development is probably not recognized nor appreciated outside of the food product development community. Thus, there may be a significant lag time between the recognized nutritional need for a vitamin formulation suitable for a specific food and the development of that product. Our experience at Iowa State University in vitamin A food fortification for developing countries will demonstrate the problems associated with the technical development of suitable fortificants for applications in these countries. We have worked on vitamin A fortification of several foods for developing countries including wheat, rice, salt and monosodium glutamate (MSG). The experiences in these product developments will be summarized in this document. The success, failures and "lessons learned" will be outlined.

Experience of Food Fortification Programmes

Salt

The criteria used to select a food for fortification in developing countries include: use by the target population; control of food production to confirm that fortification can be accomplished; and feasibility of fortification of locally produced food. Sodium chloride (or salt) is the most universal vehicle in most developing countries fitting the criteria above. Fortification of salt with iodine in Pakistan for the Himalayan foothills is an example of a successful food fortification program (Crowley et al., 1989). Successful VA fortification of salt would have applications not only in Asia but in Africa as well. Unfortunately, finding a suitable fortificant for salt is a major task. We investigated a number of commercially available fortificants for salt and enlisted the assistance of four commercial firms (Wright Enrichment; The Coating Place, Verona, WI; Balchem, Inc; Durkee Foods) to encapsulate (or coat) commercial VA forms to improve stability in salt. As with technical problems described for VA fortification of MSG, the role of water in VA stability is a major hurdle yet to be successfully surmounted. A new commercial formulation of VA must be developed specifically for salt before fortification can be successfully used in developing countries. We can demonstrate very good stability of VA (with almost any commercially available formulation) in salt when water concentrations are very low (Table 2). But when water concentrations reach the level expected due to the humidity of the country where the fortified product will be used, the stability of VA is not sufficient for fortification programs. Even the new cores and coatings developed for successful MSG fortification were not sufficiently durable for salt fortification.

Wheat

In 1986, the Food Technology Branch of the Office of International Cooperation and Development of the United State Department of Agriculture (FTB-OICD-USDA) and Helen Keller International (HKI) identified wheat as a VA vehicle for the "poorest of the poor" in Bangladesh through the Vulnerable Group Development program and the Food for Work. It was determined that wheat was consumed by 20-25 million people or 25% of the population. It was established that if a VA premix using U.S. wheat could be produced, it would function as a vehicle for fortification of wheat in Bangladesh. The product was developed by Wright Enrichment, Crowley, Louisiana, USA, and evaluated at Iowa State University. Approximately 18 attempts at VA fortification whole wheat were tried. The successful product was produced through dispersion of vitamin A palmitate 250SD onto whole wheat kernels with other additives including edible shellac. Other forms of VA, pure VA oil and VA in vegetable oil, were not suitable in chemical stability, although they were much easier to handle in processing. Wheat premix was fortified at 4 million lU/kg. This premix would be diluted with regular wheat to 10,000 lU/kg. The final products would yield a 10 lU/g level in finished food products. The fortified wheat was evaluated for VA storage stability, washing stability, milling stability, and cooking into chapatti stability. Wheat fortified with VA 250SD was stable for up to 51 weeks at 25°C at 75% relative humidity (RH)(Table 3). Approximately 20% of VA could be washed off the wheat with simple water washing. It was decided that washing would probably not be used with this product, unlike rice. The VA in fortified wheat was stable to milling operations under conditions designed to mimic those in Bangladesh. Chapatti making was performed at Iowa State University and at the Institute for Nutrition and Food Science at University of Dhaka (Tables 4, 5). VA concentrations were unchanged after chapatti making indicating this fortified material was suitable for use in VA programs. HKI and FTB-OICD-USDA proceeded to initiate a field project with the wheat fortificant. Unfortunately, the Government of Bangladesh never approved proceeding with a demonstration project to confirm the feasibility of this fortification concept. The technical problem for VA fortification of wheat has been solved and specifications for the final product were developed but the technology remains to be implemented. The project was abandoned in 1988. The technology is still valid for other countries with major wheat or wheat flour consumption.

Rice

Rice has been successfully fortified with VA and other nutrients based on VA stability and losses due to precooking washing (Rubin, et al., 1977; Cort et al. 1976). However, these products have not been suitable for field use in the Philippines (Barrett, 1988). We evaluated an VA (250SD)-enriched rice produced by Wright Enrichment (Crowley, LA) similar to the VA-fortified wheat described above. Although the chemical stability of VA was adequate, the 15-20% water washing losses were deemed unacceptable for use in Philippine fortification programs. A synthetic rice was developed by the Bon Dente Company (Lynden, WA, USA) composed of rice flour and other ingredients and extruded through a dry pasta machine. If a suitable VA fortificant could be developed for this process, the earlier VA physical and chemical problems would be circumvented. Additionally, the production technology is suitable for transfer to developing countries. The Bon Dente Company is ready to transfer their technology to developing countries who will use their technology. We have reported the results of this product development (Murphy et al., 1992).

The Bon Dente Company attempted to fortify their synthetic rice, called Ultrarice-, with several of the commercial VA preparations. VA palmitate 250 SD was determined to be the most chemically stable. The product was subjected to accelerated storage studies to simulate the temperature and humidity conditions in the Philippines. Washing stability, cooking stability and long-term storage stability were evaluated. Visual coloration was also evaluated. The premix must be white enough to not be distinguishable in a 1:200 dilution with regular rice. During storage, the Ultrarice must not darken enough to be distinguishable from regular rice. Nine initial products made by the Bon Dente Company were evaluated arid it was determined that the type of lipid and type of antioxidant used in the Ultrarice formulation were significant in the chemical stability of VA. We formulated 22 premixes and evaluated them for suitability. Trial and error are part of product formulation. A combination of several antioxidants working in synergistic manner were needed to maximum VA stability for Philippine environmental conditions. The least saturated vegetable oil yielded the most stable VA Ultrarice. The use of accelerated shelf-life storage testing under several relative humidity conditions allows rapid decisions on suitable model products. "Rapid" is a relative term, of course, and involves about two months to mimic 1 year of in-field VA stability. Two years were needed to develop and test Ultrarice prototypes. Clinical trials were scheduled to begin in the Philippines under the supervision of the Food and Nutrition Research Institute. However, these trials apparently have never been conducted. Feasibility trials were conducted with the Ultrarice VA-fortified product in Brazil and their successes have been reported by Flores et al. (1994).

Attempts were made during Ultrarice prototype development to co-fortify with VA and iron. These attempts were unsuccessful due to discoloration during storage of the co-fortified Ultrarice and due to oxidation of VA by iron in premix. We have shown that VA fortification is feasible. Combination of two separately produced Ultrarices, one with VA and one with iron, is possible. Separate fortification of Ultrarice with iron should be attempted but considerable product development work remains to be conducted to demonstrate a functional product in the field especially in preventing discoloration.

MSG

Monosodium glutamate (MSG) was identified in the early 1980s as a vehicle for vitamin A fortification in Indonesia. Commercial forms of vitamin A (retinol palmitate) were identified as the most efficient approach for fortification. Early field trials in Indonesia used vitamin A palmitate 250 CWS. CWS is an abbreviation for cold-water-soluble indicating this form of vitamin A (VA) was developed to rapidly disperse in cold water (Table 1). This VA form is composed of retinyl palmitate emulsified in gum acacia with additional stabilizers and antioxidants, is bright yellow in color, and yields a VA concentration of 250,000 lU/g. The initial bioavailability studies of VA fortified MSG commercial size packets, conducted by Dr. Muhilal and colleagues in 1983 (Muhilal et al., 1988), demonstrated that this approach improved the VA status of the test population of children compared to the controls consuming unfortified MSG.

The MSG manufacturers and Government of Indonesia officials determined that the color of the fortified MSG must not deviate from the color of unfortified MSG. MSG is marketed in clear multilaminate packets showing its purity. Various initial attempts to coating the 250 CWS VA were tried including agglomeration of the VA beadlets with small MSG crystals or whitening of the beadlets with Klucel (hydroxypropylcellulose) -TiO2 combination. The whitening options were chosen to mask the yellow color of the VA beadlets. Due to the successful field bioavailability study, the chemical stability of VA in fortified MSG was not considered. However, it was learned later that, for the field bioavailability trials, the fortified MSG packets were prepared often and were not exposed to the usual commercial distribution system and environment in Indonesia.

The particle size of the commercial 250 CWS VA was determined to be too small to mix well and not segregate in MSG during fortification and distribution. The whitening process could be readily adapted to an agglomeration process that yielded a particle size distribution that matches the MSG crystal size and survives the fortification and distribution operations without breaking apart (Table 6, 7). This process was achieved in 1987 and was reported by Murphy et al. (1987). The color of fortified MSG was not significantly different from unfortified MSG. The commercial packets are fortified at 3000 IU VA/g MSG. The protocols for MSG fortificant evaluation are contained in Murphy et al., (1987).

Concurrently, other commercial VA forms from HLR were evaluated for the chemical VA stability in a water-saturated environment. VA forms 250 S, 250 SD, and 500 Palmabeads were studied. Their composition varies (Table 1). Greater stabilities were observed with gelatin matrices than the acacia ones. 250 CWS and 500 Palmabeads were whitened with Klucel/TiO2, with zein/TiO2, and calcium alginates. A sucrose-VA emulsion was evaluated as a fortificant but was too unstable for a MSG system.

The 250 CWS VA, coated and agglomerated with Klucel/TiO2, was chosen for the fortification field trials in Indonesia. The benchmark formulation, identified by the Coating Place (CP) lot number 8710xx, became the standard (Table 8). This pilot formulation was scaled-up to production level for use in Indonesia and identified as CP 880224-A. During the scale-up process from 1 kg to 1,600 kg, the degree of whitening was not as great as the benchmark formulation. Concurrent field trials with CP 8710xx-fortifled MSG in commercial packets showed a browning reaction occurring when the packets were stored under ambient Indonesian conditions in less than 2 months and was accelerated in sunlight. The browning of the entire package contents occurred faster at the lower, more humid elevations (Jakarta) than at lower humidities at higher elevations (Bogor). It was not clear at that time why the browning was occurring.

A visit by members of the working group formed by Helen Keller International (HKI) to Indonesia, in September 1989, determined that the whitened VA beadlets were melting in the fortified MSG packets. The packages were of high quality multiple laminate materials. However, the water transmission rate was great enough to disintegrate the water-soluble 250 CWS beads and allow browning of VA and discoloration of the MSG. The Indonesian humidity averages about 85% with a range from 75 to 100%. Lower elevations in Indonesia with higher humidities resulted in faster degradation of VA beadlets. It was determined that more water-impermeable beadlet coatings and more stable VA beadlets would be needed to survive the Indonesian climate. A change in MSG packaging material was not an option.

In late 1989, a number of new coatings were evaluated on 250 CWS VA beadlets. These coatings included ethylcellulose(EC)/TiO2, EC/Klucel/MYV/TiO2, AQ/MYV/TiO2 and others (Table 8). The coatings that maintained the best appearance in laboratory stress conditions were sent to Indonesia in fortified MSG packets for field evaluation. A new core material, identified as fish gelatin, 250 CWS-F, was evaluated in the laboratory and in Indonesia but yielded poor chemical and appearance stability. No new coating gave appearance stability that was better than the initial EC/TiO2 (CP 881103) coating. The VA chemical stability was very poor in the field. An equal performer to CP 881103 of the new coatings in the field for appearance was CP 891024-A2 (Table 3). It was concluded by the working team that new VA core materials must be developed to withstand the Indonesian environment. No commercially available HLR VA formulations were adequate, either in chemical VA stability nor in core integrity. Additionally, it was determined that all potential candidates as fortificants must be field tested in Indonesia for VA stability and physical appearance (no browning, no beadlet melting, etc.)

A meeting of the HKI technical group with representatives of HLR took place in June 1990 at Nutley, NJ. The problems of VA-MSG fortification were presented and ideas for improved core stability were suggested by the VA working team. HLR-Basel was convinced to pursue this avenue. HLR decided to reformulate the beads with increased antioxidants to improve VA chemical stability and new matrix materials to improve core stability, and therefore, appearance.

HLR prepared a new core called 250 CWS-SPEZ (HLR lot # 102-901) ten months after the June, 1990 discussions. These were coated and agglomerated by the Coating Place with EC/MO/TiO2 (CP 910404-A1 and -A2) and with stearine/TiO2 (CP 910409-A1). The stearine coated beadlets had poor agglomeration quality and browned with time. The EC/MO/TiO2 coated beadlets had modest VA stability. These types were not tested in Indonesia.

HLR produced 8 new beadlet cores (Roche # 1-8) with improved antioxidant concentrations and new matrix materials to improve appearance stability. These were evaluated in the laboratory. The 3 best cores were coated with EC/Klucel/MYV/TiO2 and evaluated in the lab for appearance and VA stability. Two types, coated Roche # 3 and 4 (CP 910723 and 910724), were used to fortify MSG in packets and sent to Indonesia for field stability data. The new coated Roche # 3 and 4 were stable in appearance for less than 8 weeks in Indonesia. The size distribution of the new coated VA beadlets was evaluated and conformed to specifications for MSG blending. The Coating Place attempted to vary coating thickness and ingredients to improve appearance stability of Roche # 3 (CP 920309-xx and 920311-xx) (Table 8). None of the treatments improved the appearance stability over that of Roche # 3 alone.

HLR prepared a new beadlet using vitamin A acetate and unknown matrix materials. This VA form was coated, but not whitened, by HLR; then it was recoated and agglomerated by the Coating Place (CP 9209xx). The appearance stability is still very good. Field data from Indonesia reached week 25 with very little appearance change. The VA chemical stability of VA acetate was only one-half that of VA palmitate. HLR prepared a VA palmitate beadlet of unknown matrix and coated/whitened these beadlets (HLR lot # 9201-168). This beadlet was recoated and agglomerated by the Coating Place (CP 9305xx). The size distribution conformed to MSG fortification standards. The appearance stability in fortified MSG packets in Indonesia was greater than 25 weeks. The VA chemical is very good and matches the appearance stability. This final product was produced almost 2 years after HLR began dedicated development for the MSG market.

After development of this successful VA fortificant, a meeting was held in Jakarta, Indonesia, with representatives of HKI, the Government of Indonesia (GOI), the Coating Place and HLR in October, 1993. A national pilot field study was planned at that time. Subsequently, the United States Agency for International Development (USAID) withdrew all funding for this project from HKI, the lead agency, indicating the production of a VA fortificant had taken too long. No further contacts have been coordinated between representatives of HLR, the Coating Place nor GOI. The person responsible for coordination of VA programs at HKI has left the agency. The food technology experts had been involved in this program from 1985 to 1993.

Lessons from Past Fortification Programmes

There were a number of important lessons learned in this technical development of a suitable fortificant for MSG and other VA vehicles. Some of these lessons have previously been reported in Vitamin A Fortification of MSG in Indonesia: Summary of Project by Anne Ralte, HKI, for USAID Office of Nutrition Cooperative Agreement DAN-5116-A-0070-00 (1993).

1. Field testing of fortified MSG packets must be done in Indonesia, or country of intended fortification use, at several locations due to humidity differences to confirm the adequacy of the fortificant. Field testing requires 4-6 months to complete per prototype.

2. Development of new prototypes by HLR takes time. There is no known assured approach to take to produce a commercial fortificant without some experimentation (Table 8). Each commercial VA product was developed for a specific food product; none for MSG prior to July 1991. Development of a dedicated MSG fortificant took 2 years.

3. The MSG packets were not water-impermeable and observations by MSG manufacturers and field personnel were valid. Average Indonesian humidities of 85% or more caused degradation of VA beadlets and discoloration of MSG. Any VA fortification must take relative humidity into account during fortificant development.

4. MSG fortificant must meet specifications including: vitamin A chemical stability for the shelf-life of the fortified food; appearance stability must be > 6 months in the field; bioavailability of the fortificant; and physical stability including initial particle size distribution, agglomerate mixing stability, and initial whiteness when fortified at 3000 IU VA/g MSG. Other food fortifcants need their specifications to be developed.

5. Scale-up of fortificant production should be incremental rather than in big jumps.

6. Alternative foodstuffs for fortification should have been identified early on and evaluated simultaneously when technical difficulties were encountered with VA-MSG.

7. Initiate early oversight by a cross-functional team including: food scientists; production engineers; market researchers; marketers; economists/financial analysts; political and consumers groups.

8. Advertisement of fortification of product should be allowed for food.

9. Continued support by technical and governmental agencies.

10. Coalitions must be developed and maintained with partners in fortification; for example, with MSG these include grant agency groups, MSG manufacturers, consumers unions, technical agencies and USAID.

References

Barrett, F. 1988. Private Communication. USDA-OICD, Food Technology Branch, Washington, D.C.

Bauernfeind, J.C., and Arroyave, G. 1986. Control of vitamin A deficiency by the nutrification of food approach. In: Vitamin A Deficiency and its Control, Ed. By J.C. Bauernfeind, Academic Press, New York, pp. 359-388.

Cort, W.M., Borenstein, B., Harley, J.H., Oscadca, M. and Scheiner, M. 1976, Nutrient stability of fortified cereal products. Food Tech. 30(4):52-61.

Crowley, P.R., Barrett, F.F., Weil, R.P., Jr., Fellers, D.A. and Blocker, N.M. 1989. Final Report: Food Technology for Development Project RSSA STB-0831- R-AG-4207, 1969-1989, Food Technology Branch, Office of International Cooperation and Development U.S. Department of Agriculture, Washington, DC 20250. 157 p., September 30, 1989.

Flores, H., Guerra, N.B., Cavalcanti, A.C.A., Campos, F.A.C.S., Azevedo, M.C.N.A., and Silva, M.B.M. 1994. Bioavailability of vitamin A in a synthetic rice premix. J. Food Sci. 59:371-372, 377.

Muhilal, Pemeisih, D., Idjradinata, Y.R., Muherdiyantiningsih, Karyadi, D. 1988. Vitamin A-fortified monosodium glutamate and health, growth and survival of children: a controlled field trial. Am. J. Clin. Nutri. 48:1271-1276.

Murphy, Patricia; Hsu, Kenneth W.; Fratzke, Alfred; Hauck, Catherine. 1987. Fortification of monosodium glutamate with "white" vitamin A in Indonesia. September, 1987. Report to the U.S. Department of Agriculture, Office of International Cooperation and Development.

Murphy, P.A., Smith, B., Hauck, C.C. and O'Connor, K. 1992. Stabilization of vitamin A in a synthetic rice premix. J. Food Sci. 57:437-439.

Rahmathullah, L., Underwood, B.A., Thulasiraj, R.D., Milton, R.C., Ramaswamy, K., Rahmathullah, R. and Babu, G. 1990. Reduced mortality among children in southern India receiving a small weekly dose of vitamin A. N. Eng. J. Med. 323:929-935.

Ralte, A. 1993. Vitamin A Fortification of MSG in Indonesia: Summary of Project, Helen Keller International, Inc. pp 19.

Rubin, S.H., Emodi, A. and Scialpi, L. 1977. Micronutrient additions to cereal grain products. Cereal Chem. 54:895-904.

Solon, F.S., Guirriec, R., Florentino, R, Latham, M.C., Williamson, D.F. and Aguilar, J. 1985. Vitamin A fortification of MSG, the Philippine experience. Food Technol. 39(11)71-77.

Underwood, B.A. 1990. Vitamin A prophylaxis programs in developing countries: past experiences and future prospects. Nutri. Rev. 48:265-274.

TABLE 1: COMMERCIAL VITAMIN A PREPARATIONS FOR FORTIFICATION

TYPE	INGREDIENTS	FOOD APPLICATIONS
250 CWS	Retinyl palmitate, acacia, sugar, modified food starch, BHT, BHA, sodium benzoate, tocopherol	Nonfat dry milk, dehydrated foods, dry cereals, beverage powders to be reconstituted before use.
250 S	Retinyl palmitate, gelatin, sorbitol, modified food starch, sodium citrate, corn syrup, ascorbic acid, coconut oil, BHT, tocopherol, silicon dioxide, BHA	Dry mix & fluid milk products
250 SD	Retinyl palmitate, acacia, lactose, coconut oil, BHT, sodium benzoate, sorbic acid, silicon dioxide, BHA	Foods & baked products, dehydrated potato flakes, dry milk
500	Retinyl palmitate, gelatin, invert sugar, tricalcium phosphate, BHT, BHA, sodium benzoate, sorbic acid, sodium bisulfite	Dry mix and fluid milk products
Emulsified RP	Sucrose - retinyl palmitate emulsion in water	Tea leaves
Oil	Retinyl palmitate, BHA, BHT	None

TABLE 2: EFFECT OF MOISTURE ON STABILITY OF VITAMIN A IN SODIUM CHLORIDE

Half-Life (days) 45°C
% Moisture	VA 250 SD	Balchem Coated
0	141	425
0.1	76	161
0.4	3	39
1.0	2	63
2.5	2	22
3.5	12	14

TABLE 3: PREDICTED SHELF-LIFE STABILITY OF VITAMIN A FORTIFIED WHEAT AT 25°C

Vitamin A Formulation	Relative Humidity (%)	Half-Life (Weeks)
250 SD	11	46.7
	75	50.7
	90	27.9
Oil	11	4.6
	75	4.4

TABLE 4: VITAMIN A CONTENT OF FORTIFIED WHEAT PRODUCTS

Product	n	Vitamin A (lU/g)
Wheat	3	8.15+2.26
Flour	6	10.49+1.49
Chapatti	8 ,	9.77+0.95

n) represents number of replicates.

TABLE 5: VITAMIN A CONTENT OF FORTIFIED CHAPATTIS PRODUCED AT UNIVERSITY OF DHAKA & IOWA STATE UNIVERSITY

Vitamin A (lU/g)
Sample	UD	ISU
Wheat Flour	12.02+0.05 (4)	11.12+1.33(6)
Chapatti	11.13+0.49(2)	11.93+1.28(5)
Ground Chapatti	11.23+0.18(2)	10.96+1.14(5)

TABLE 6: PHYSICAL STABILITY OF VITAMIN A 250 CWS1 FOR MSG
FORTIFICATION RESISTANCE TO SEPARATION DURING MIXING

MSG Product	Vitamin A Type	Mixing Variability (%)
Sasa	Agglomerated White1	12.27+9.96
Ajinomoto	Agglomerated White	5.21+2.01
Miwon	Agglomerated White	7.28+2.59
Reference2	Agglomerated White	6.65+3.97
Reference	Yellow3	19.29+7.39
Reference	Unagglomerated White	20.18+6.00

1 Vitamin A palmitate 250 CWS was whitened and agglomerated with Klucel/TiO2.
2 Reference MSG was manufactured by Miwon in Korea.
3 Commercial vitamin A palmitate 250 CWS.

TABLE 7: VITAMIN A 250CWS AND MSG PARTICLE SIZE

Mesh Size	MSG	250CWS	Percentage Agglomerated 250CWS
-18	0	0	0.1
-18+20	0.1	0	2.5
-20+25	1.5	0	6.8
-25+30	6.2	0.1	9.9
-30+35	18.9	2.5	16.1
-35+45	30.6	26.4	31.2
-45+60	27.0	45.8	26.3
-60+80	12.1	18.8	5.8
+80	3.7	6.4	1.3

MSG source was Ajinomoto, Indonesia

TABLE 8: COATING RECORDS OF VITAMIN A PROTOTYPES FOR INDONESIAN MSG FORTIFICATION

CODE1	VA TYPE	COATING2 (%)	RATIO	OTHER CODES
8710XX	250 CWS	KLU/TiO2 (30)	?
880224-A	250 CWS	KLU/TiO2 (30)	?
881103	250 CWS	EC/TiO2	?
891024-A2	250 CWS GRAN	EC/KLU/MYV/TiO2 (30)	23/17/10/50	10E
891025-A1	250 CWS	AQ/MYV/TiO2 (?)	38/12/50
900102-A1	250 CWS	EC/KLU/MYV/TiO2 (?)	20/20/10/50
900103-A1	250 CWS	EC/KLU/MYV/TiO2/CAS	18/17/10/50/5
900103-A2	250 CWS	EC/KLU/MYV/TiO2/CCA	20/20/10/40/10
900103-A3	250 CWS	AQ/KLU/MYV/TiO2	23/17/10/50
900117-A2	250 SD	EC/MO/TiO2 (30)
900716-A2	250 CWS	EC/MO (30)
910404-A1,2	250CWS-SPEZ	EC/MO/TiO2
910409-A1	250 CWS	STEARINE/TiO2
910716-A2	250 CWS	EC/MO/TiO2 (30)	44/11/45	7A, JA
910716-A1	250 CWS-F	EC/MO/TiO2 (35)	44/11/45	7C, JC
910723-A1	Roche If 3	EC/KLU/MYV/TiO2 (35)	23/17/10/50	10E
910724-A1	Roche # 4	EC/KLU/MYV/TiO2 (35)	23/17/10/50	10E
910729-A1	Roche # 3	EC/MO/TiO2 (30)	44/11/45
910725-AQ	Roche # 7	EC/MYV/TiO2 (35)	28/12/60
920309-A1	Roche # 3 + KHP	EC/KLU/COV/TiO2 (35)	30/22/13/35
920309-A2	Roche # 3 + KHP	EC/COV/TiO2 (35)	52/13/35
920309-A3	Roche # 3 + KHP	EC/KLU/COV/TiO2/TLC(35)
30/22/13/23/12
920311-A2	Roche # 3	EC/KLU/MYV/TiO2 (35)	30/22/13/35
920311-A4	Roche # 3 + KHP	ERS/ATEC/TiO2 (35)	55/10/35
920924-A1	HLR ACETATE	EC/KLU/MYV/TiO2 (35)	30/22/13/35
930408-A1	HLR 102-901 (250CWS-SPEZ)	EC/KLU/MYV/TiO2 (35)	30/22/13/35
9305xx	HLR 9201-168	EC/KLU/MYV/TiO2 (35)	30/22/13/35

1 Code represents year-month-day-run by the Coating Place.
2 EC = Ethylcellulose

AQ = Aquacoat
ERS = Eudragit
COV = Tocopheryl succinate
KLU = Klucel = Hydroxypropylcellulose
HLR = Hoffman La Roche-Basel
MO = Mineral oil
MYV = Myvacet
ATEC = Citroflex
TiO2 = Titanium dioxide
CCA = Calcium carbonate
TLC = Talc
CAS = Calcium sulfate
KHP = Potassium hydrogen phosphate