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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 , chemistry , fortified food , whey protein , vitamin c , biochemistry , medicine , pharmacology
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.