ABSTRACT
Fortification of foods has become a public health measure for preventing deficiencies of vitamins dissolved in lipids, such as A, D, or those well dissolved in water, especially B12, thiamin, and folic acid. Food can be fortified with vitamins in several ways: mass fortification, targeted fortification, and market-driven fortification. The choice of a vitamin A fortificant is largely governed by the characteristics of the food vehicle, as well as various technological, regulatory and religious considerations. Food fortification with vitamin D was one of the first in history and it is still ongoing in many countries. One of the challenges of food fortification with vitamin B2 is achieving a designed level of fortification without changing the sensory properties off the food item. Fortification of fruit juices and beverages with vitamin C is a common practice. Another approach to food fortification, despite direct applications, is to encapsulate certain vitamins.
