Fortification of dairy products with vitamin D3

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 degrees 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.