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The Vita Group is an open group for people interested in types and forms of vitamins and theirs applications in food/beverages fortifications.

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Basic information

Geographical availability: World

Managers of the stand

  • Bart Jakub's picture
    Position: Technical Director
    Responsibility: Management
    Manager of the stand


Submitted by Bart Jakub on 02/03/2017 - 23:46 | Blog entry
Imagine, you are a food technologist and you would like to manufacture a food product with a certain amount of fat soluble vitamin in it. You would like to export the product to different markets with different labelling regulations. On the market, there are available different raw materials with different forms of vitamins. The question is: how to correctly calculate the amount of needed raw material and find a right value for a label of the product? In this case, a table presented below can be very helpful. Let's review it.So let’s look on some examples. To...
Submitted by Bart Jakub on 02/03/2017 - 23:58 | Blog entry
Imagine that you are a producer of fortified foods or you plan to manufacture supplements with Vitamin E. First, it is good to know what forms of Vitamin E are available on the market and how we can operate with them, and of course, where they can be applied. So, it is a time for the last part of this article, and the most important from the industrial and technical point of view. With knowledge about vitamin E from previous parts, you will be able to better understand and imagine possible applications for different forms of industrial vitamin E. Let’s review them and...
Submitted by Bart Jakub on 03/03/2017 - 00:00 | Blog entry
In previous parts of this article, we reviewed recommendations and upper limits for Vitamin E uptake. Different forms of Vitamin E were presented and units for calculations amount of Vitamin E in food products and supplements were also explained earlier. In this part, a bioavailability of Vitamin E is discussed and main sources of Vitamin E are listed. Bioavailability of Vitamin EDuring digestion and uptake of Vitamin E are required bile acids and pancreatic enzymes. Absorption increases with the amount of fat in ingested food. For that reason, we have to remember that absorption of...
Submitted by Bart Jakub on 03/03/2017 - 00:04 | Blog entry
As you know there are many forms of Vitamin E. In this part of the article, conversions factors between them and equations, which help you correctly calculate the active ingredient, are presented. Based on this knowledge we will look on intake limits and recommendations for Vitamin E supplementation. Calculations and conversions for different forms of Vitamin E.If you dont' know what is the International Unit, please read this article.1 IU of Vitamin E is the biological equivalent of:about 0.667 mg of RRR-alpha-Tocopherol (a natural form of Vitamin E formerly named d-alpha-Tocopherol...
Submitted by Bart Jakub on 03/03/2017 - 00:09 | Blog entry
In the first part of the article, we focused on chemical forms of Vitamin E. Now, let’s look into active forms of Vitamin E in the human body and their functions. This part is a scientific review of Vitamin E deficiency symptoms and issues caused by its excessive amount. The presence of Vitamin E in the body.Serum concentrations of Vitamin E (alpha-Tocopherol) depend on the liver functioning. Vitamin E is absorbed in the various forms (but mainly as Tocopherol or Tocotrienol) from the small intestine. Vitamin E molecules are transported to a liver. There any esterified...