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Description, Occurrence, and Methods of Vitamin Production Example
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Vitamins
Description, Occurrence, and Methods of Production Vitamin Other
Designation Occurrence Production Method Starting Materials
for Extraction Synthesis Fermentation Extraction Fat Soluble: Vitamin A Retinoids Animal tissue, especially liver. Carotenoids, which are precursors, found in plants. Most is synthetic. Must be stabilized with anitoxidants Commercially possible but not common. Small quantities extracted Fish oils. Solvent extraction, distillation, and purification Vitamin D Calciferols vitamins D1 through D4 Formed in the body
with exposure to sunlight. Present in cod liver oil or food oils exposed to UV light. Most is synthetic No Small
quantities
extracted. Fish oils Vitamin E Tocopherols, tocotrienols Plant oils, especially wheat germ, corn, sunflower seed, rapeseed, soybean Synthetically produced for animal and industrial purposes No Extracted from natural sources for human consumption. Deodorizer sludges from vegetable oil production Vitamin K Phylloquinone, menaquinone, menadione Higher plants, green and blue algae, liver, cheese, bacteria Produced synthetically No No N/A Water-Soluble: Vitamin B1 Thiamine Whole grains, meat products, vegetables, milk, legumes, fruit Produced synthetically No No N/A Vitamin B2 Riboflavin lactoflavine Milk, eggs, malted barley, liver, kidney, leafy vegetables, yeast Produced synthetically Produced by fermentation mostly for animal feed. No N/A Vitamin Other
for Extraction Synthesis Fermentation Extraction Vitamin B3 Niacin, nicotinic acid, nicotinamide, Vitamin PP Meats and fish Produced synthetically No No N/A Vitamin B6 Pyridoxine hydrochloride Most foods Produced synthetically No No N/A Vitamin B12 Cobalamins Fish, dairy products, red meats, eggs, organ meats No Produced exclusively by fermentation. Was done in the past, but no longer economical. Residues from production of antibiotics Pantothenic acid Vitamin B5 Most foods Produced synthetically No No N/A Biotin Vitamin H, coenzyme R Most foods, especially milk and cheese. Synthesized by microorganisms in intestines. Most produced
synthetically Yes—methods are improving. No N/A Folic Acid Folates, Vitamin Bc, Vitamin M Green leafy vegetables, liver, kidney, mushrooms, yeast Produced synthetically No No N/A Vitamin C Ascorbic acid Fresh fruits and vegetables, hip berries, fresh tea leaves Produced synthetically from naturally occurring sugars Fermentation methods are being developed. No N/A Source: U.S. Food and Drug Administration
Description, Occurrence, and Methods of Production Vitamin Other
Designation Occurrence Production Method Starting Materials
for Extraction Synthesis Fermentation Extraction Fat Soluble: Vitamin A Retinoids Animal tissue, especially liver. Carotenoids, which are precursors, found in plants. Most is synthetic. Must be stabilized with anitoxidants Commercially possible but not common. Small quantities extracted Fish oils. Solvent extraction, distillation, and purification Vitamin D Calciferols vitamins D1 through D4 Formed in the body
with exposure to sunlight. Present in cod liver oil or food oils exposed to UV light. Most is synthetic No Small
quantities
extracted. Fish oils Vitamin E Tocopherols, tocotrienols Plant oils, especially wheat germ, corn, sunflower seed, rapeseed, soybean Synthetically produced for animal and industrial purposes No Extracted from natural sources for human consumption. Deodorizer sludges from vegetable oil production Vitamin K Phylloquinone, menaquinone, menadione Higher plants, green and blue algae, liver, cheese, bacteria Produced synthetically No No N/A Water-Soluble: Vitamin B1 Thiamine Whole grains, meat products, vegetables, milk, legumes, fruit Produced synthetically No No N/A Vitamin B2 Riboflavin lactoflavine Milk, eggs, malted barley, liver, kidney, leafy vegetables, yeast Produced synthetically Produced by fermentation mostly for animal feed. No N/A Vitamin Other
for Extraction Synthesis Fermentation Extraction Vitamin B3 Niacin, nicotinic acid, nicotinamide, Vitamin PP Meats and fish Produced synthetically No No N/A Vitamin B6 Pyridoxine hydrochloride Most foods Produced synthetically No No N/A Vitamin B12 Cobalamins Fish, dairy products, red meats, eggs, organ meats No Produced exclusively by fermentation. Was done in the past, but no longer economical. Residues from production of antibiotics Pantothenic acid Vitamin B5 Most foods Produced synthetically No No N/A Biotin Vitamin H, coenzyme R Most foods, especially milk and cheese. Synthesized by microorganisms in intestines. Most produced
synthetically Yes—methods are improving. No N/A Folic Acid Folates, Vitamin Bc, Vitamin M Green leafy vegetables, liver, kidney, mushrooms, yeast Produced synthetically No No N/A Vitamin C Ascorbic acid Fresh fruits and vegetables, hip berries, fresh tea leaves Produced synthetically from naturally occurring sugars Fermentation methods are being developed. No N/A Source: U.S. Food and Drug Administration