9 replies to this topic

[Salamony]

Hi All:
We are going to add Vitamin C to some water ice product and I need some help regarding risk assessment for Vitamin C.
What's the potential risks, and how to mange them?
It can be CCP?

Your replies are highly appreciated.

Regards

[Marco]

Hello Salamony,

You should ask what is the adverse health effect for consumer?
Can it be biological, chemical or physical?

For the chemical risk from Wikipedia:
"The North American Dietary Reference Intake recommends 90 milligrams per day and no more than 2 grams per day (2000 milligrams per day)"

"Vitamin C has a brief, pronounced laxative effect when taken in large amounts, typically in the range of 5-20 grams per day in divided doses for a person in normal "good health," although seriously ill people, may take 100-200 grams without inducing vitamin poisoning."

I don't know how is you process and what is likely to happen from the biological poipnt of view.
If you use powdered ingredients the sieving could be a CCP if no other steps along the process can reduce the physical hazard.


Regards,
Marco

[Salamony]

Dear Marco:

Thank you for information, from your words i can understand the only potential risk is about dosing"correct me if am wrong".
concerning my process: I am working at ice cream factory, will add vitamin c "powder" to the mix as ingredient after pasteurization process.
is control measure is the only the wight? No potential risk from Vitamin c regarding concentration in the raw material itself? i read a recommendation about titration of Vitamin.

Please advice.

[Hongyun]

Dear Marco:

concerning my process: I am working at ice cream factory, will add vitamin c "powder" to the mix as ingredient after pasteurization process.

Not sure if I got it right, but, shouldn't the pasteurization process be the last process before packaging? If there are micro problems with your batch of vit C (low possibility?), then it may be a biological CCP, on top of physical CCP (foreign particles) and chemical CCP (overdose, toxicity) to your process?

Edited by Hongyun, 08 April 2009 - 12:37 AM.

[AS NUR]

Hi All:
We are going to add Vitamin C to some water ice product and I need some help regarding risk assessment for Vitamin C.
What's the potential risks, and how to mange them?
It can be CCP?

Your replies are highly appreciated.

Regards


IMO.. The potential hazard of Vit. C added is Over dose (chemical Hazard).. because :

1.Excess vitamin C can promote repetitive free radical generation by iron and, in the presence of iron overload, can mobilize such an enormous amount of iron from high body iron stores that the binding capacity of iron-binding proteins is overwhelmed and potentially lethal free iron is releasedinto the circulation.

2. possible formation of calcium oxalate stones in the kidneys

To avoid that excess of Vit. C you have to control the dosage.. here the RDA in USA

the Recommended Dietary Allowance (RDA) for vitamin C is 90 mg per day for adult men and 75 mg per day for adult non-pregnant women (Institute of Medicine, 2000).

so you have to count how many ml or g your product serving size and then you have to calculate how many percent vit. c in that product... don't forget to estimate how many people drink your product ...

IMEX I always use ± 20% RDA per serving size vitamin added in my product

and for CCP decide.. you have to do hazard analysis first.. ussually using multiply technique between severity and posibility of your hazard

Edited by AS NUR, 08 April 2009 - 01:08 AM.

[Marco]

Not sure if I got it right, but, shouldn't the pasteurization process be the last process before packaging? If there are micro problems with your batch of vit C (low possibility?), then it may be a biological CCP, on top of physical CCP (foreign particles) and chemical CCP (overdose, toxicity) to your process?

Dear Hongyun,

It is not the best choice to add with Vitamin C before pasteurization as it will be lost during the heat treatment.

Vitamin C In Food Processing

Yes microbiological hazard would need to be assessed in the hazard analysis.


Regards,
Marco

[Marco]

Dear Marco:

Thank you for information, from your words i can understand the only potential risk is about dosing"correct me if am wrong".
concerning my process: I am working at ice cream factory, will add vitamin c "powder" to the mix as ingredient after pasteurization process.
is control measure is the only the wight? No potential risk from Vitamin c regarding concentration in the raw material itself? i read a recommendation about titration of Vitamin.

Please advice.

Dear Salamony,

IMO titration of vitamin C could be a quality check as part o the raw material testing procedure and the quality criteria could be part of your raw material product specifications.

The product should have a specification saying what is the available amount of vit. C per unit of weigh. Then you do the calculation to see the amount you need to use in the mixing bowl order to have Xmg or g in the finished product.


Some helpful links:

Safety data for ascorbic acid

Effect of ascorbic acid intake on nonheme-iron absorption from a complete diet

Vitamins In Foods

Again the CCP depends on you hazard analysis I would also take a look at the DL50, the legislation in your country for fortified foods and since it is an ice cream I would consider the different customers (kids daily intake).

Regards,
Marco

Edited by Marco, 09 April 2009 - 11:42 AM.

[Hongyun]

Dear Hongyun,

It is not the best choice to add with Vitamin C before pasteurization as it will be lost during the heat treatment.

Vitamin C In Food Processing

Yes microbiological hazard would need to be assessed in the hazard analysis.


Regards,
Marco

Hi Marco,

I know that Vit C is sensitive to heat. Therefore, a higher amount needs to be added to counter this problem. At least this way, you can be sure that microbiological problem is solved, no?

The article also suggests the addition of "ascorbic acid as close to the end of thermal
processing as possible."

[Marco]

Hello Hongyun,

Overdosing vitamin C is definitely an option to consider with regards also to costs.
In order to be sure that microbiological problems are solved IMO the step needs to be validated.

Regards,
Marco

[Hongyun]

Hi Marco,

I see. Thanks for clearing the doubt.

Yes, I agree that overdosing would be a problem, though I don't think Salamony's gonna add excessive of it as it will affect the taste of the final product.