To curb the micronutrients deficiencies fortified rice is an acceptable, easy and efficient process to provide vital micronutrients to the masses. Fortification of staple food is a common practice all over the world. It is a way to carry the leading nutrients where the diet mainly consists of rice, or other foods are not available or affordable.
Apparently, fortifying rice is clinically approved by the National Institute of Nutrition. So, if you are a Fortified Rice Kernels (FRK) manufacturer it is pivotal that your rice kernels fortification business should fulfill all the regulatory requirements. It is indispensable that fortified rice kernels are tested from an authorized laboratory notified by FSSAI. Before it goes out for consumption and distribution, it is mandatory to ensure and assure that the quality of the fortified rice is not compromised and must be developed on the basis of Good Manufacturing Practices (GMP).
FRK AS A TARGETED FOOD VEHICLE
• Fortified rice kernels are blended with normal rice at fixed proportions to achieve mandatory fortification levels set by the regulatory agencies
• Rice Fortification is a targeted food vehicle to reduce vitamin and mineral deficiencies as rice is considered to be the major staple food for more than 70 percent of the Indian population.
• Rice also constitutes a significant percentage of the grains distributed and cooked under the government social security nets through delivery channels like PDS, MDM, or ICDS.
WHAT IS RICE FORTIFICATION?
• Rice Fortification is the practice of purposely increasing the essential micronutrients like vitamins and minerals in rice to ameliorate and enhance the nutritional quality.
• The process of milling and polishing removes natural vitamins and minerals in rice which makes it an incomplete food. This is why the method of rice kernels fortification is used to add minerals and vitamins which could fulfill the nutritional gaps.
• Notably, rice is fortified using dusting, coating or extrusion technology.
• Rice can be fortified by adding vitamin premix to the rice that sticks to the grains.
• It can also be extruded and shaped into partially pre cooked grain-like structures which appear like rice grains.
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