Fortification of dairy products with vitamin D 3 | Zendy

Leskauskaite Daiva | Zendy; Jasutiene Ina | Zendy; Malinauskyte Ernesta | Zendy; Kersiene Milda | Zendy; Matusevicius Paulius | Zendy

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Fortification of dairy products with vitamin D 3

Author(s) -

Leskauskaite Daiva,

Jasutiene Ina,

Malinauskyte Ernesta,

Kersiene Milda,

Matusevicius Paulius

Publication year - 2016

Publication title -

international journal of dairy technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.061

H-Index - 53

eISSN - 1471-0307

pISSN - 1364-727X

DOI - 10.1111/1471-0307.12242

Subject(s) - fortification , food science , bioavailability , vitamin , fortified food , chemistry , whey protein , vitamin c , biochemistry , biology , bioinformatics

The purpose of this study was to analyse emulsions for vitamin D 3 delivery in yoghurt and sour cream. Oil‐in‐water emulsions stabilised by whey proteins alone and by whey proteins plus carboxymethylcellulose were used. No change in vitamin D 3 added to the yoghurt and sour cream in the form of both emulsions was observed after storage at 7 days in light and 14 days in dark at 4 °C. The results of bioavailability tests, using rats, for vitamin D 3 from the fortified emulsions and yoghurt indicated that it is feasible to use stabilised emulsions as delivery systems of vitamin D 3 in fortified products.

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