Innovative experience of the Food Additives Center UNITECHPROM

Innovative experience of the Food Additives Center, UNITECHPROM BSU. Prospects and advances in the production of foodstuffs with the required functionality Speaker: T. A. Madzievskaya, Dr. Ph. Director of the Science-Production Center of Food Additives, Unitechprom BSU

Our activities cover the whole innovative cycle: development, investigation, and production of food additives Problem analysis and statement “Feedback principle”, direct business links with the customers Organization of production Investigations Development of new products Provision of all normative and technical documents Official hygienic registration

Science-Production Center of Food Additives has close business contacts with the Khleboproducts Department (Department for Bakery Products) of the Republic, Beltekhnokhleb Co. , Science & Engineering Park Foundation

Concept of positive (healthy, functional) nourishment 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. PRODUCTS OF THIS GROUP WERE DENOTED AS «FOODS FOR SPECIFED HEALTH USE» .

FOODSTUFFS WITH THE DESIRED FUNCTIONALITY 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 n me BY UNITECHPROM BSU s t or Arbarvit-1 Arbarvit-2 Diana Demetra Anfeya es itiv d Ad Enrich in B gr oup vi tamins Enriching and functional additives Vita F Vita C Vitseta Dia. Vita th wi e l op e rp Fo cal ciu m m lis o tab e m ed r i pa im s ein t o pr f o Enr ich in Aurora-5, Aurora-7 m eleniu s n i h Enric Perl Tonus sp of t n me h ris ou n for ects ation eff id x io t n A Enr ich in alim ent ary fibe rs Lotus Grace Atlant Athlete Step Nika Dabradzeya Malva Nectar Sadko

Dynamics of the realized output (2005 -2009)

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. 2. Selection of enriching macro- and micronutrients which are deficient for consumers and vital for the biochemical processes in human organism. 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. 6. Complete packet of normative and technical documents for the proposed additive. 7. Business links with customers of bakery producers.

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) spices and herbs (caraway seed, coriander, chicory) plant roots (Althaea, licorice, lovage, parsnip) sea weeds

PHYTOADAPTOGENS Naturally-occurring plant agents improving a human resistance to adverse factors (cold, heat, ionizing radiation, hypoxic conditions, high-intensity physical and mental loads) ADAPTOGENS: contribute to better resistance of people to hypoxic conditions facilitate accumulation of glycogen in human muscles, liver, and heart, enhance sensitivity of the cells to natural hormones and nonhormone compounds improve sensitivity of the muscle cells to endogenic insulin enhance penetration of glucose into the tissues characterized by non-insuline assimilation of glucose facilitate recovery of the abated functions in human organism and hence contribute to the realization of optimum working capacity and effective mental activities Adaptogens are capable of the universally restorative effect on people, improving the muscular and vascular tension, working capacity, and resistance to adverse factors.

Selenium is a vitally important microelement Deficiency of selenium: 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 ü leads to reduction of a life span ü facilitates cardio-vascular and oncologic diseases ü lowers natural immunity Se is an element of long vitality ü impairs synthesis of thyroid gland Se protects against heavy metals hormones ü leads to disturbances in metabolism of noxious substances and to Se is more effective in association hepatic cirrhosis with vitamin Е

Actual consumption of selenium by the Belarusian people comes to only 10 -20% of the recommended norm! Belarus Selenium status map Daily dose of selenium is contained : • in 1 glass of fresh cottage sour cream • in 100 g of coco nuts • in 50 g of salted pork fat • in 200 g of calmars • in 200 g of laminaria • in 150 -200 g of boiled broccoli • in 3 -4 garlic pieces Complete deficiency Deficiency Norm Excess Enhanced level Average recommended norm of selenium consumption is 50 mkg/day

Selenium-containing phytocompositions of the Aurora-series Produced on the basis of natural phytomaterials with the naturally-occurring antioxidation complex to enhance the antioxidation properties of selenium Aurora-5 is a composition of apple, origanum, mint, selemethionine Aurora-7 is a composition of milk thistle, mint, laminaria, selemethionine Recommended dosage is 1: 3%, composition/raw material mass

Bread Molodechenski, selenated Small loaf Mirage Bread Gubernski, selenated

More than 300 thousands of foodstuffs with the desired functionality are known presently all over the world With the following output quantities (% of the gross amount): Europe Japan Belarus – less than 10% USA