Vitamins
Vitamins are organic compounds that people need in small quantities. Most vitamins need to come from food because the body either does not produce them or produces very little. However, vitamins are often lost or destroyed during food processing before they reach consumers, as they are highly prone to degradation by environmental factors. As a result, vitamins are often added to foods during processing to increase their nutritional value in a practice known as "food fortification." It is a proven, safe, and cost-effective strategy for improving diets and for the prevention and control of micronutrient deficiencies.
Biotine Pure
Properties: White crystalline powder
Purpose: Dietary supplement, nutrient
Where Used: Food, beverages, health, personal care products
Folic Acid
Properties: A member of the vitamin B complex. Orange-yellow needles or platelets; odorless
Purpose: Dietary supplement, nutrient
Where Used: Green vegetables, liver, nuts
Pyridoxine HCL (Vitamin B6)
Properties: Commercial form of pyridoxine (vitamin b6). Colorless to white platelets or crystallin powder; odorless
Purpose: Dietary supplement
Where Used: Baked goods, beverage bases (nonalcoholic), beverages (nonalcoholic), cereals (breakfast), diary product analogs, meat products, milk products, plant protein products, snack foods
Riboflavin (Vitamin B2)
Properties: Orange to yellow crystals; salt odor
Purpose: Color additive, dietary supplement, nutrient supplement
Where Used: B complex vitamins
Thiamine HCL / Mono (Vitamin B1)
Properties: White to light yellow crystals or crystalline powder. Mild thiazole odor
Purpose: Nutritional/dietary supplement, vitamin, food fortification
Where Used: Flour, bread, breakfast cereals, dietetic products, beverages, baby food, pharmaceuticals