Development of a Plant-Based Chocolate Spread With Enhanced Vitamin D3 Bioavailability and Balanced Omega Fatty Acids

Abstract

This study developed a vegan chocolate spread using spray-dried plant-based milk powders (soy, lentil, and rice), fortified with nano-liposomal vitamin D3 and an oleogel-balanced omega fatty acid to enhance nutritional quality. The plant-based milk powders exhibited high protein (up to 26.8% in soy), fiber, and micronutrients. They were successfully incorporated into chocolate spreads, yielding products with a favorable texture and sensory acceptance comparable to commercial spreads. Nano-liposomal encapsulation of vitamin D3 achieved high encapsulation efficiency (94.2%), uniform nanoscale particle size (average 112 nm), and robust stability, ensuring effective vitamin delivery throughout storage. The oleogel, formulated from a blend of almond, coconut, avocado, red palm, and flaxseed oils, significantly improved the omega-3 to omega-6 fatty acid ratio (from 1:15 to 1:4.7) and provided enhanced oxidative stability, as confirmed by Rancimat testing. Sensory evaluation indicated that the fortified spreads maintained desirable flavor, mouthfeel, and overall acceptability. These results demonstrate that combining plant-based milk powders, nano-liposomal vitamin D3, and a balanced oleogel can produce a sustainable, nutritious, and appealing vegan chocolate spread. This approach offers a promising alternative for health-conscious consumers seeking functional, plant-based confectionery products.