Most vitamins cannot be synthesised by the body and must be
supplied by the diet (Hoffman, La Roche, 1992). Because vitamins
are such important dietary and nutritional factors processed
foods are often enriched or fortified with vitamins. There are
two main groups of vitamins each dealing with a particular body system.

Water Soluble vitamins These include vitamins B & C. & E. They dissolve in the body's aqueous fluids, are not stored in the body but are passed out in urine and must be regularly replaced.

Fat soluble vitamins These include vitamin A They are stored in the body and so require less frequent replacement (Padh, 1994).

Vitamins are not only important nutritionally, but also play a
role as functional additives in food products, for example,
vitamin C and E are used to prevent oxidation in many fruits
vegetables and beverages. The carotenoids (vitamin A precursors
- betcarotene etc.) are used as colorants in many food products.

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