Untersuchung zu Veränderungen der Lebensmittelqualität durch Vitaminierung

Summary

Since 1991, European Union law prescribes minimum vitamin contents in foods for
babies and small children. The prescribed level of vitamin contents requires supplementation
by synthetic or isolated vitamins. Such supplementation with synthetic or
isolated substances contrasts sharply with the principles of organic farming. Experiments
were carried out to investigate the effect of supplemented vitamins on food
quality. These included investigation of the addition of thiamin (vitamin B1) to flour of
rice and spelt and L-ascorbic acid (vitamin C) to juices of carrot and apple. A set of
different complementary research methods was used. Fluorescence excitation
spectroscopy distinguished the treatments of carrot juice significantly. The picture
forming methods found effects of the added vitamins in both juices; these effects are
interpreted as a reduction of quality. Observation of formative forces revealed a reduction
of quality in all samples with vitamin supplements.