Stakeholder Panel Meeting Book - September 6, 2014

Typical B 1

values in food

Fortified Cereals (Wheat Flakes)

23.38 mg/100g 1.12 mg/100g 2.75mg/100g 1.48 mg/100g 0.47 mg/100g 0 71mg/100g . 0.28 mg/100g 0.24 mg/100g 0.032 mg/100g 0.022 mg/100g

Pork (lean) Bran (rice)

Sunflower seeds Bread (wheat) Macadamia nuts

Green Peas Navy Beans Milk (raw)

Milk (pasteurized)

B 1 Forms and Chemistry  Thiamine hydrochloride and Thiamin  mononitrate are the commercially available  forms used in food fortification.  Thiamine hydrochloride is the USP  convention standard.  Thiamine mononitrate is only slightly water  soluble which allows it to be used in dry  products such as multivitamins, and  enriched flours.

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