Fortification of dairy products with vitamin D3

Abstract

The purpose of this study was to analyse emulsions for vitamin D3 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 D3 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 D3 from the fortified emulsions and yoghurt indicated that it is feasible to use stabilised emulsions as delivery systems of vitamin D3 in fortified products.