The use of L-threonine in Food Fortifications

L-Threonine is an essential amino acid widely used as a nutritional fortifier in the food industry. Below is an overview of its usage in food fortification:  

Ⅰ.Purpose of Use  

1. Nutritional Supplementation  

L-Threonine is one of the essential amino acids that the human body cannot synthesize and must obtain from food. Adding L-threonine to food compensates for deficiencies in dietary sources, fulfilling nutritional requirements. This is particularly beneficial for individuals whose primary protein sources are plant-based, such as cereals, as it enhances protein quality, supports normal growth and development, maintains nitrogen balance, and ensures proper physiological functions.

2. Improving Protein Utilization Efficiency  

Proper supplementation of L-Threonine in food allows it to work synergistically with other amino acids, optimizing the protein composition to better match human nutritional needs. This improves protein bioavailability, enhancing the body's ability to absorb and utilize protein, thereby maximizing the nutritional benefits of food.  

Ⅱ.Scope of Use and Recommended Dosage  

1. Scope of Use  

L-Threonine can be added to various food products, including infant formula, cereals and cereal-based products, beverages, and dairy products.  

2. Recommended Dosage  

The dosage of L-Threonine varies according to relevant standards and the type of food product. For example, in infant formula, the L-Threonine content typically ranges from 12 mg to 35 mg per 100 kJ. In cereals and cereal-based products, the recommended addition is 0.2 g/kg to 0.5 g/kg. However, the exact dosage should be determined based on factors such as the target consumer group, specific nutritional requirements, and the composition of other nutrients in the product.  

Ⅲ.Precautions for Use  

1. Nutrient Balance and Compatibility  

When using L-Threonine as a food fortifier, it is essential to maintain a balanced ratio with other nutrients. For instance, L-Threonine interacts with amino acids such as methionine and lysine, so ensuring an appropriate amino acid balance is crucial for achieving optimal nutritional benefits. Additionally, its compatibility with vitamins, minerals, and other nutrients should be considered to prevent absorption interference or undesirable reactions.  

2. Product Stability  

The stability of L-Threonine varies depending on the food system in which it is used. During processing and storage, factors such as temperature, pH, and oxygen exposure can affect its stability. For example, L-Threonine may degrade or transform under high temperatures or in acidic or alkaline conditions, potentially reducing its nutritional effectiveness. Therefore, the timing and method of addition should be carefully selected based on the specific food processing and storage conditions to ensure the stability and efficacy of L-Threonine in the final product.  

3. Quality Standards and Safety  

L-Threonine used in food must meet relevant quality and safety standards, ensuring compliance with purity and impurity limits. Strict quality control should be maintained throughout production and application to prevent contamination or excessive fortification, thereby safeguarding consumer health and safety.