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Calcium makes up about 1.5% to 2.0% of the human body, with about 98% in the bones, 1% in the teeth, and the rest in tissues and the circulatory system. It has become a popular fortification nutrient in foods and beverages — in everything from cereal and orange juice to soup and bread — because of its role in preventing osteoporosis, a disease that results in bone-mass loss that makes bones susceptible to fractures. We require it throughout life: first to build bones, then to maximize bone density, to maintain adult bone mass and, later in life, to minimize bone loss and prevent osteoporosis’s debilitating effects.



The National Academy of Sciences, Washington, D.C., recommends that children ages 4 to 8 should consume 800 mg calcium/day, preteens and teens ages 9 to 18 need 1,300 mg, adults 19 to 50 need 1,000 mg, and those 51 and older require 1,200 mg. Calcium can be obtained from dairy products and other naturally calcium-rich foods in sufficient quantities to meet these daily requirements, but that just isn’t happening, hence the rising importance of calcium-fortified products.



According to the National Osteoporosis Foundation (NOF), Washington, D.C., in 2002, more than 10 million people suffered from osteoporosis; this figure might climb to 12 million by 2010 if the trend continues. It’s estimated that about 75% of the U.S. population currently has calcium-deficient diets.



As the awareness and incidence of osteoporosis continues to grow, so does the need for calcium-fortified products. Ideally, most nutritionists recommend foods, especially lowfat dairy products, as the best source of calcium. Milk, yogurt and cheese provide about 25% to 30% of the RDA per serving (approximately 250 to 350 mg calcium/8 oz. of milk). However, the National Dairy Council, Rosemont, IL, notes: “Low intake of dairy foods … is largely responsible for Americans’ low calcium intake. Americans are consuming an average of only 1.5 servings of dairy foods a day, or half the number of servings recommended in the Food Guide Pyramid.” So unless eating patterns drastically change, calcium fortification is here to stay.



Calcium ingredients range from a variety of GRAS salts with various calcium contents — such as carbonate (40% Ca), chloride (27%), citrate (21%), gluconate (14%), lactate (14%) and phosphates (mono-, di- and tribasic with 17% to 38%); to dairy calcium (including high-calcium milk protein, and milk minerals), with calcium contents from 2% to approximately 25%; to new forms, such as a calcium amino acid, malic acid chelate complex, and calcium fumarate (19%).



Choosing the best calcium form for food fortification depends on a number of technical considerations, such as bioavailability, solubility, taste, palatability, stability and effects on the final product, as well as cost and consumer preference.

Color(s) Artificial

Artificial coloring can include any additives used to produce a desired color. Blue 1 and 2, Orange B, Green 3, Red 3 and 40, Yellow 5 and 6, etc. are examples of artificial coloring employed in food today. Artificial dyes were originally developed from coal tar, but are now made from petroleum products. The consumption of artificial dyes has been thought to increase hyperactivity in children. The Federal Drug Administration tests whether these additives are Generally Recognized As Safe (GRAS) or toxic. All dyes are considered additives by the FDA through the Federal Food, Drug, and Cosmetic Act (FD&C Act) since it is not used for the purpose of consumption, but to improve the appearance of the product. Manufacturers intend to use artificial coloring to make the food seem more appealing and healthier than it actually is.

"Electronic Code of Federal Regulations." GPO Home Page. Title 21. Part 74, 12 May 2011. Web. 16 May 2011. .

Harris, Gardiner. "F.D.A. Panel to Consider Warnings for Artificial Food Colorings." The New York Times. 29 Mar. 2011. Web. 16 May 2011. .

Zwillich, Todd. "FDA Mulls Safety of Artificial Food Coloring." WebMD Children's Health Center - Kids Health and Safety Information for a Healthy Child. 30 Mar. 2011. Web. 16 May 2011. .

"The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."

The new labeling law effective in 2006, The Food Allergen Labeling and Consumer Protection Act (FALCPA), requires manufacturers to declare if one or more of the 8 major food allergens are contained in a natural flavoring. The top 8 major food allergens are defined as: milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts and soybeans.

If you are managing food allergies other than the top 8 major food allergens, however, the new law will not be of assistance to you in identifying the sources in any natural flavoring stated on a label.

The FDA does not require companies to disclose ingredients of color or flavor additives so long as all the chemicals in them are considered by the agency to be GRAS ("generally recognized as safe") enabling companies to maintain secrecy of formulas. It also hides the fact that flavors often contain more ingredients than the foods to which they give taste.

A typical artificial strawberry flavor contains over 30 chemicals. According to manufacturer safety data sheets those chemicals cause eye irritation, corneal damage, eye burns, skin irritation, severe / permanent damage to digestive tract, gastrointestinal irritation, gastrointestinal tract burns, CNS depression, neurological effects, liver abnormalities, cardiac abnormalities, or other harm.

Natural flavor, according to the FDA, must be derived entirely from natural sources (herbs, spices, fruits, vegetables, beef, chicken, yeast, bark, roots, etc). Consumers prefer to see natural flavors on a label out of a belief they are more healthful.

Natural flavor is not necessarily more healthful or purer than an artificial flavor. Almond flavor when derived from natural sources may contain traces of hydrogen cyanide, a deadly poison. When derived by mixing oil of clove & amyl acetate, it does not. Natural flavors and artificial flavors are often manufactured at same chemical plants.

Flavor manufacturing may also involve biotechnology, using enzyme reactions, fermentation, & fungal and tissue cultures. Flavors created by these methods are considered natural flavors by the FDA.

In addition to flavor chemicals also think about genetic engineering of food, DNA or gene alteration, and medicines and hormones given to cows, cattle, hogs, and chickens. What affect does it have upon us? Some are suspected causes of cancer or other problems.

When a natural flavor or artificial flavor is added to a food or drink the resultant processed food is no longer natural & is potentially harmful.

Source: http://web.archive.org/web/20030608101921/www.cfsan.fda.gov/~dms/opa-bckg.html

Any of a large variety of CRUSTACEANS (animals with a shell) with 10 legs, the front two of which have pincers. Crabs are noted for their sweet, succulent meat and are the second most popular SHELLFISH (after shrimp) in the United States. There are fresh- and saltwater crabs, the latter being the most plentiful. The major catch on the Pacific coast is DUNGENESS CRAB, from the North Pacific come the KING CRAB and snow crab, along the Atlantic and Gulf coasts it's BLUE CRAB and Florida waters give us the STONE CRAB.

One of the most important and abundant of the carotenes, a portion of which the liver converts to vitamin A. It should be noted, however, that while excess vitamin A can be toxic to the body, residual beta carotene is quickly eliminated. Scientists now believe that beta carotene is a powerful ANTIOXIDANT with properties that can contribute to reducing cancer and heart disease. It's found in vegetables like carrots, broccoli, squash, spinach and sweet potatoes. Beta carotene's orange-yellow pigment is also used as a coloring in foods like butter and margarine.Carotenoids are the red, orange and yellow plant pigments that give fruits and vegetables their vivid colors. All fruits and vegetables contain varying concentrations of carotenoids, but their colors are often covered up by green chlorophyll contained in the plant.



There are more than 600 different naturally-occuring carotenoids. Some of them have been identified as playing a vital role by protecting our cells and tissues from the damaging effects of free radicals and singlet oxygen. Lycopene, the carotenoid that gives tomatoes their red color, is particularly effective at quenching the destructive free radical singlet oxygen.

Flavor(s) Natural & Artificial

A combination of both what is considered “natural” and “artificial” flavoring under the Federal Drug Administration(FDA) Regulations. Artificial flavoring “means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof.” In other words, substances not found in nature to add flavor to a substance is considered artificial. See Artificial Flavor. Natural flavoring “means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” See Natural Flavor.

Code of Federal Regulations Title 21 of the Us. Food and Drug Administration. Title 21. Volume 2. Revised 1 April 2010.

Vitamin E

Synonyms: vitamin E acetate, tocopherol acetate, 2H-1-benzopyran-6-ol, various other trade names



Works primarily as a antioxident to protect cells throughout the body.



Vitamin E can be extracted from natural oils (e.g. soybean, cottenseed, corn),leafy green vegetables and some nuts. Also can be synthesized. Humans and mammals are unable to synthesize Vitamin E.

Clinical symptoms of Vitamin E deficiency include neuropathy, fetal death, and myopathy (muscle disease).

Major uses include animal feeds (approx 75% of use), as a food supplement, as an antioxidant, and in pharmaceutical formulations



Source: Foodfacts

The term “vitamin E” refers to a family of eight related, lipid-soluble, antioxidant compounds widely distributed in plants. The tocopherol and tocotrienol subfamilies are each composed of alpha, beta, gamma, and delta vitamers having unique biological effects. Different ratios of these compounds are found in anatomically different parts of a plant. For example, the green parts of a plant contain mostly alpha-tocopherol and the seed germ and bran contain mostly tocotrienols. Along with other nutrients tocopherols and tocotrienols are concentrated in the bran layers of the rye grain, and are only present at low levels in the flour endosperm. Tocopherols are also present in algae, mint teas, and other food stuff.87-93



When this family of compounds was first discovered and determined to be essential for health, a standardized test for its activity was devised for which the members of the family were rated for their biological activity. In one test, alpha tocopherol scored highest and was rated 100% with all others having lower ratings. In accordance with this rating, alpha-tocopherol was deemed to be the essential compound and was called vitamin E. One International Unit (IU) of vitamin E activity is the activity under this rating of one mg of the plant-derived form of alpha-tocopherol.94



Since the original rating method was established, many additional important biological effects of these compounds have been discovered and many nutritional scientists now consider that rating method to be incomplete. For example, by the original rating, gamma-tocopherol was only 10% to 30% as strong as alpha-tocopherol, yet more recent studies have shown it to be essential for maintaining the health of cell membranes, especially if alpha-tocopherol is being supplemented. New studies continue to elucidate the unique benefits of individual members of the vitamin E family. For these and other reasons, the original definition of vitamin E has been enhanced to include all eight family members and the related compounds that convert to them in the body.94



Vitamin E compounds are usually produced and made available in esterified form as alpha-tocopheryl acetate or alpha-tocopheryl succinate. Neither of these forms has any antioxidant activity until converted to alpha-tocopherol in the body, but they are much more stable with respect to storage time and temperature than the unesterified forms. Moreover, while the acetate form is rapidly activated within the body, activation of the succinate form is slower. The succinate form appears to access and benefit areas of the tissues that are unavailable to the other forms. For this reason, there is a tendency to regard alpha-tocopherol succinate as a distinctly different and beneficial compound. Alpha-tocopherol succinate appears to have longer half-life in the body, and does not interfere with vitamin A or K absorption.95-98



Serious vitamin takers prefer cold-water dispersible dry powder vitamin E supplements in the form of alpha-tocopheryl succinate or acetate because the cold-water dispersible forms are efficiently absorbed even when taken on an empty stomach or with a low-fat meal. The non-cold water dispersible (oil) forms of vitamin E may be poorly absorbed unless taken with several grams of fats or oils.



Cold-water dispersible vitamin E is more efficiently absorbed than some other forms. Both “acetate” and “succinate” vitamin E can come from natural sources. The importance to the consumer is how well the vitamin E absorbs into the bloodstream. Cold-water dispersible vitamin E, whether in a succinate or acetate form, always comes in a white dry powder, while non-cold water dispersible natural and synthetic acetate forms of vitamin E are always in a thick brown oil.



Source: http://www.lef.org/newshop/items/item00063.html

The laymans name for ascorbic acid, vitamin C helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large amounts of ascorbic acid may reduce the severity of colds and offer other health benefits.Vitamin C is a water-soluble vitamin, which means you need it in your diet every day because it cant be stored in the body.

The scientific name for vitamin C, ascorbic acid helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large amounts of ascorbic acid may reduce the severity of colds and offer other health benefits.

Vitamin B3



Also called Niacin, Nicotinic Acid, Niacinamide, Nicotinic.



Acts as a co-enzyme in the release of energy from carbohydrates. Also needed to help breakdown fats and proteins. Aids in formation of red blood cells.

Since the 1950's doctors have used nicotinic acid to treat high cholesterol. Niacin is the only drug available that both substantially lowers the "bad" lipids (LDL), and increases the "good"(HDL) cholesterol. The reason this vitamin is not in the forefront of cholesterol therapy is because many people treated with high doses of niacin experience bothersome side effects such as; facial flushing, nausea, stomach pain, diarrhea and much more serious, liver damage.



Milk, eggs, meats (especially liver), chicken, fish, and most other protein-rich foods contain a significant amout of niacin. Also in smaller amounts in coffee and tea.



Dificiency is very rare in modern countries. Symptoms include: Pellagra (diarrhea, dermatitis, and dementia) Less severe symptoms of deficiency include irritability, loss of appetite, weekness and swollen tongue.

A white or yellowish-white, amorphous, odorless, water-insoluble powder, ZnO, used chiefly as a paint pigment, in cosmetics, dental cements, matches, white printing inks, and opaque glass, and in medicine in the treatment of skin conditions. Also called flowers of zinc, zinc' white'.

Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin required to sustain life (essential nutrient). Pantothenic acid is needed to form coenzyme-A (CoA), and is critical in the metabolism and synthesis of carbohydrates, proteins, and fats. In chemical structure, it is the amide between D-pantoate and beta-alanine. Its name is derived from the Greek pantothen (pa?t??e?) meaning "from everywhere" and small quantities of pantothenic acid are found in nearly every food, with high amounts in whole-grain cereals, legumes, eggs, meat, and royal jelly. It is commonly found as its alcohol analog, the provitamin panthenol, and as calcium pantothenate.

Vitamin B12, also called cobalamin, is important to good health. It helps maintain healthy nerve cells and red blood cells, and is also needed to make DNA, the genetic material in all cells . Vitamin B12 is bound to the protein in food. Hydrochloric acid in the stomach releases B12 from protein during digestion. Once released, B12 combines with a substance called intrinsic factor (IF) before it is absorbed into the bloodstream.

Good sources include meat, particularly liver, salmon, cod, milk, cheese, eggs, yeast extract, and some fortified breakfast cereals.

Vitamin B6 is a water-soluble vitamin This means you need it in your diet every day because it cant be stored in the body.that exists in three major chemical forms: pyridoxine, pyridoxal, and pyridoxamine, It performs a wide variety of functions in your body and is essential for your good health. For example, vitamin B6 is needed for more than 100 enzymes involved in protein metabolism. It is also essential for red blood cell metabolism. The nervous and immune systems need vitamin B6 to function efficiently, and it is also needed for the conversion of tryptophan (an amino acid) to niacin (a vitamin)

Pyridoxine Hydrochloride

Activated vitamin B-6 is extensively involved in the metabolism of amino acids. efficiently from pyridoxine in the liver. Ex cessive protein intake, alcohol or contraceptive use also indicates a greater need for vitamin B-6. It also plays a crucial role in the multiplication of cells.



Source: Vitamin & Mineral Safety 2nd edition - by John N. Hathcock PHD

Vitamin B2, or riboflavin, is required to complete several reactions in the energy cycle. Reddening of the lips with cracks at the corners of the mouth, inflammation of the tongue, and a greasy, scaly inflammation of the skin are common symptoms of deficiency.Riboflavin (B2)- Classic riboflavin deficiency involves the lips, tongue, eyes, skin and nervous system. Vision changes, cheliosis (tiny lesions in the mouth or cracks in the corners of the mouth) tongue inflammation and discomfort eating or swallowing.



Riboflavin?s role in the body involves the metabolism of fats and proteins. Enzymes influenced by riboflavin are absolutely necessary to transport oxygen to the cells. A decrease in this vitamin can result in fatigue. New research indicates that migraine headache sufferers may benefit by riboflavin. 400mgs.day have been shown to lessen the incidence of migraines.



Required for red blood cell formation, antibody production, cell respiration and growth. Important for good muscle tone. Involved in metabolism of protein, protein fats, and carbohydrates. Necessary for good vision, skin, hair and nails.

Vitamin B2, or riboflavin, is required to complete several reactions in the energy cycle. Reddening of the lips with cracks at the corners of the mouth, inflammation of the tongue, and a greasy, scaly inflammation of the skin are common symptoms of deficiency.Riboflavin (B2)- Classic riboflavin deficiency involves the lips, tongue, eyes, skin and nervous system. Vision changes, cheliosis (tiny lesions in the mouth or cracks in the corners of the mouth) tongue inflammation and discomfort eating or swallowing.



Riboflavin?s role in the body involves the metabolism of fats and proteins. Enzymes influenced by riboflavin are absolutely necessary to transport oxygen to the cells. A decrease in this vitamin can result in fatigue. New research indicates that migraine headache sufferers may benefit by riboflavin. 400mgs.day have been shown to lessen the incidence of migraines.



Required for red blood cell formation, antibody production, cell respiration and growth. Important for good muscle tone. Involved in metabolism of protein, protein fats, and carbohydrates. Necessary for good vision, skin, hair and nails.

Color(s) Artificial

Artificial coloring can include any additives used to produce a desired color. Blue 1 and 2, Orange B, Green 3, Red 3 and 40, Yellow 5 and 6, etc. are examples of artificial coloring employed in food today. Artificial dyes were originally developed from coal tar, but are now made from petroleum products. The consumption of artificial dyes has been thought to increase hyperactivity in children. The Federal Drug Administration tests whether these additives are Generally Recognized As Safe (GRAS) or toxic. All dyes are considered additives by the FDA through the Federal Food, Drug, and Cosmetic Act (FD&C Act) since it is not used for the purpose of consumption, but to improve the appearance of the product. Manufacturers intend to use artificial coloring to make the food seem more appealing and healthier than it actually is.

"Electronic Code of Federal Regulations." GPO Home Page. Title 21. Part 74, 12 May 2011. Web. 16 May 2011. .

Harris, Gardiner. "F.D.A. Panel to Consider Warnings for Artificial Food Colorings." The New York Times. 29 Mar. 2011. Web. 16 May 2011. .

Zwillich, Todd. "FDA Mulls Safety of Artificial Food Coloring." WebMD Children's Health Center - Kids Health and Safety Information for a Healthy Child. 30 Mar. 2011. Web. 16 May 2011. .

bacon, flesh of hogs : especially from the sides, belly, or back : that has been preserved by being salted or pickled and then dried with or without wood smoke. Traditionally, the process consisted of soaking the pork in brine or rubbing it in a salt mixture by hand, then smoking the sides in smoke from an open chimney. It sometimes took three or four months. Bacon is still home cured in some rural communities, but the bulk of its manufacture is carried on in large industrial meatpacking plants equipped to slaughter, dress, cure, smoke, and sell on a large scale. Bacon refers to different cuts in different countries. In the United States it usually means the side between the fifth rib and the hipbone. In Europe, the word bacon generally refers to one half of a fattened pig. Bacon has one of the highest fat contents of any cut of meat.



high in sodium and cholestoral

anise is a herbaceous annual native to the Mediterranean region and Egypt, is cultivated in Europe, Asia India, Mexico, North Africa, and the soviet republic.. This oil gives licorice candy and chewing gum their distinct flavor. Anise is also added to perfumes for a rich, sweet fragrance. Also known as Fisherman oil, covers human scents and attracts fish. While the entire plant is fragrant, it is the fruit of anise, commercially called anise seed, that has been highly valued since antiquity. The delicate fragrance is widely used for flavoring curries, breads, soups, cakes, candies, desserts, nonalcoholic beverage, and such liqueurs as anisette and arak. The volatile or essential oil, obtained by steam distillation of the crushed anise seed, is valuable in perfumery and soaps and has been used in toothpastes, mouthwashes, and skin creams

Any of a large variety of CRUSTACEANS (animals with a shell) with 10 legs, the front two of which have pincers. Crabs are noted for their sweet, succulent meat and are the second most popular SHELLFISH (after shrimp) in the United States. There are fresh- and saltwater crabs, the latter being the most plentiful. The major catch on the Pacific coast is DUNGENESS CRAB, from the North Pacific come the KING CRAB and snow crab, along the Atlantic and Gulf coasts it's BLUE CRAB and Florida waters give us the STONE CRAB.

Red 40

Red 40 is a dye commonly used as food coloring in today’s foods. The proper chemical name is actually

6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonic acid, but also

known as “azo” dye. By itself Red 40 has an orangish-red color and found in cherry and strawberry flavored foods. Orange foods are typically dyed with Yellow 6. See Yellow 6. All dyes are considered additives by the FDA through the Federal Food, Drug, and Cosmetic Act (FD&C Act) since it is not used for the purpose of consumption, but to improve the appearance of the product. For example, chocolate pudding would be slightly greener without the use of red dye. Not just limited to foods, Red 40 is also used for coloring in cosmetics and sold as powders or liquids.

"Electronic Code of Federal Regulations." GPO Home Page. Title 21. Part 74, 12 May 2011. Web. 16 May 2011. .

FD&C Red Dye #40 Information, Education and Discussion. Web. 16 May 2011. .

Blue 1

Commonly known as Brilliant Blue FCF or E133, Blue 1 is found in beverages, dairy products, jellies, etc. as a food coloring. It can produce various shades of green according to the manufacture’s wishes in conjunction with Yellow 5. It was originally derived from coal tar, but now made from an oil base such as petroleum. All dyes are considered additives by the FDA through the Federal Food, Drug, and Cosmetic Act (FD&C Act) since it is not used for the purpose of consumption, but to improve the appearance of the product. The synthetic dye does not fade as easily as other natural sources of blue dye such as indigo and is more preferred by the manufacturer. The consumption of artificial dyes has been thought to increase hyperactivity in children. It has been banned in much of Europe, but is still considered legal according to the European Union and the United States.

"CSPI Urges FDA to Ban Artificial Food Dyes Linked to Behavior Problems ~ Newsroom ~ News from CSPI ~ Center for Science in the Public Interest." Center for Science in the Public Interest. Web. 16 May 2011. .

"Electronic Code of Federal Regulations." GPO Home Page. Title 21. Part 74, 12 May 2011. Web. 16 May 2011. .

"FD&C Blue No.1,Brilliant Blue FCF,FD&C Blue No.1 Dye,FD&C Blue No.1 Color." Food Additives, Natural Food Additives, Food Colors, Natural Food Colors. Web. 16 May 2011. .

"Where does blue food dye come from?: Scientific American." Science News, Articles and Information | Scientific American. Web. 18

May 2011. .