Innovative experience of the Food Additives Innovative experience of the Food Additives Center, UNITECHPROM BSU. Prospects and Center, UNITECHPROM BSU. Prospects and advances in the production of foodstuffs with advances in the production of foodstuffs with

the required functionalitythe required functionality

Speaker:Speaker: T.A. Madzievskaya, Dr. Ph. T.A. Madzievskaya, Dr. Ph. Director of the Director of the

Science-Production Science-Production Center of Food AdditivesCenter of Food Additives, ,

Unitechprom BSUUnitechprom BSU

Our activities cover the whole innovative cycle: development, Our activities cover the whole innovative cycle: development, investigation, and production of food additivesinvestigation, and production of food additives

Problem analysis and statement Investigations Development of

new products

Provision of all normative and technical documents

Official hygienic registrationOrganization of production

“Feedback principle”, direct business links with the customers

Science-Production Center of Food Additives has close business contacts Science-Production Center of Food Additives has close business contacts with the Khleboproducts Department (Department for Bakery Products)with the Khleboproducts Department (Department for Bakery Products)

of the Republic, Beltekhnokhleb Co., of the Republic, Beltekhnokhleb Co., Science & Engineering Park FoundationScience & Engineering Park Foundation

Concept of positive (healthy, functional) Concept of positive (healthy, functional)

nourishmentnourishment

PRODUCTS OF THIS GROUP WERE DENOTED ASPRODUCTS OF THIS GROUP WERE DENOTED AS «FOODS FOR SPECIFED HE«FOODS FOR SPECIFED HEAALTH USE». LTH USE».

has been first formulated in Japan in the early 80-ies of the XIX century

Requirements for food functionality :

food (but not a capsule, tablet or powder) is prepared of natural ingredients;

it may be and should be included into everyday rations;

its consumption facilitates regulation of vital processes in a human organism improving the biological protection mechanisms, preventing particular diseases, postponing the old age period, normalizing the physical and mental health.

FOODSTUFFS WITH THE DESIRED FOODSTUFFS WITH THE DESIRED FUNCTIONALITYFUNCTIONALITY

Being used systematically, these foodstuffs contribute to better health, lower the risks of various diseases, associated with nourishment, due to their composition including

alimentary fibers;minerals;vitamins;amino acids.

ENRICHING AND FUNCTIONAL ADDITIVES PRODUCED ENRICHING AND FUNCTIONAL ADDITIVES PRODUCED BYBY UNITECHPROM BSU UNITECHPROM BSU

Enriching and Enriching and functional additivesfunctional additives

Enrich in B group vitamins

Enrich in B group vitamins

Arbarvit-1Arbarvit-2DianaDemetraAnfeya

En

rich

in c

alci

um

En

rich

in c

alci

um

PerlPerlTonusTonus

Aurora-5, Aurora-5, Aurora-7Aurora-7

Enrich in selenium

Enrich in selenium

For people w

ith im

paired m

etabolism of p

roteins

For people w

ith im

paired m

etabolism of p

roteins

Vita FVita F Vita CVita CVitsetaVitsetaDiaVitaDiaVita

Antioxidation effectsAntioxidation effects

DabradzeyaDabradzeya

Enrich in alimentary fibers

Enrich in alimentary fibers MalvaMalvaNectarNectarSadkoSadko

Additives fo

r nouris

hment of sports

men

Additives fo

r nouris

hment of sports

menLotusLotusGraceGraceAtlantAtlantAthleteAthleteStepStepNikaNika

Dynamics of the realized output (2005-2009)

0

50000

100000

150000

200000

250000

300000

350000

2005 2006 2007 2008 2009

for 3 monthsfor 10 months

2. Selection of enriching macro- and micronutrients which are deficient for consumers and vital for the biochemical processes in human organism.

1. Selection of plants and phytomaterials containing all the required nutrients with regard to the features of dough macrokinetics and to qualities of the end product.

3. Physicochemical and sanitary-hygienic studies.

4. Selection of optimum physical and chemical forms; establishment of the required amounts.

5. Optimization of the technological cycle for production of the additives. Laboratory and production testing for the additives used by baking industry, working-out of their usage recommendations.

7. Business links with customers of bakery producers.

6. Complete packet of normative and technical documents for the proposed additive.

Plants and phytomaterials used to enrich bakery products and confectionery:

grains (grit, corn grits, wheat bran, malt)

fruits, vegetables (apples, carrots, Jerusalem artichoke)

berries (heathberry) sea weeds

spices and herbs (caraway seed, coriander, chicory)

plant roots (Althaea, licorice, lovage, parsnip)

Naturally-occurring plant agents improving a human resistance to adverse factors (coldcold, , heatheat, , ionizing radiationionizing radiation, , hypoxic conditionshypoxic conditions, , high-intensity physical and high-intensity physical and mental loadsmental loads))

Adaptogens are capable of the universally restorative effect on people, improving the Adaptogens are capable of the universally restorative effect on people, improving the muscular and vascular tension, working capacity, and resistance to adverse factors.muscular and vascular tension, working capacity, and resistance to adverse factors.

ADAPTOGENS:

improve sensitivity of the muscle cells to endogenic insulin

enhance penetration of glucose into the tissues characterized by non-insuline assimilation of glucose

facilitate accumulation of glycogen in human muscles, liver, and heart, enhance sensitivity of the cells to natural hormones and nonhormone compounds

facilitate recovery of the abated functions in human organism and hence contribute to the realization of optimum working capacity and effective mental activities

contribute to better resistance of people to hypoxic conditions

PHYTOADAPTOGENS PHYTOADAPTOGENS

Se is more effective in association with vitamin Е

Deficiency of selenium:

leads to reduction of a life span facilitates cardio-vascular and

oncologic diseases lowers natural immunity impairs synthesis of thyroid gland

hormones leads to disturbances in metabolism

of noxious substances and to hepatic cirrhosis

Se is necessary as an antioxidant

Se is necessary for the formation of proteins

Se supports functioning of liver

Se improves immune system

Se is necessary for thyroid gland

Se is an element of long vitality

Se protects against heavy metals

Selenium is a vitally important microelement

Daily dose of selenium is Daily dose of selenium is contained contained ::

•in 1 glass of freshin 1 glass of fresh cottagecottage sour cream sour cream •inin 100 100 gg of coco nutsof coco nuts•inin 50 50 gg of salted pork fatof salted pork fat•inin 200 200 gg of calmarsof calmars•inin 200 200 gg of laminariaof laminaria•in in 150-200 150-200 gg of boiled of boiled broccolibroccoli•inin 3-4 3-4 garlic piecesgarlic pieces

Selenium status mapBelarus

Actual consumption of selenium by the Belarusian people comes to only 10-20% of the recommended norm!

Average recommended norm of Average recommended norm of selenium consumption is selenium consumption is

50 50 mkgmkg//dayday

Deficiency

NormComplete deficiency

Enhanced level

Excess

Recommended dosage is 1:3%,

composition/raw material mass

Selenium-containing phytocompositions of the Aurora-series

Produced on the basis of natural phytomaterials with the Produced on the basis of natural phytomaterials with the naturally-occurring antioxidation complex to enhance the naturally-occurring antioxidation complex to enhance the antioxidation properties of seleniumantioxidation properties of selenium

Aurora-5 is a composition of apple, origanum, Aurora-5 is a composition of apple, origanum, mint, selemethioninemint, selemethionine

Aurora-7Aurora-7 is a composition of milk thistle, is a composition of milk thistle, mint, laminaria, selemethioninemint, laminaria, selemethionine

Bread Gubernski, selenated

Small loaf Mirage Bread Molodechenski, selenated

More thanMore than 300 300 thousands of foodstuffs with the thousands of foodstuffs with the desired functionality are known presently all desired functionality are known presently all

over the worldover the world

With the following output quantities (% of the gross amount):

25

75

50

50

25

75

EuropeEuropeUSAUSA

JapanJapan

BelarusBelarus – – less thanless than 10% 10%

,