Increasing retention of vitamin D3 in vitamin D3 fortified ice cream with milk protein emulsifier

被引：11

作者：

Tipchuwong, Nardauma ^{[1
]}

Chatraporn, Chantamas ^{[1
]}

Ngamchuachit, Panita ^{[2
]}

Tansawat, Rossarin ^{[1
]}

机构：

[1] Chulalongkorn Univ, Dept Food & Pharmaceut Chem, Fac Pharmaceut Sci, Bangkok, Thailand

[2] Chulalongkorn Univ, Dept Food Technol, Fac Sci, Bangkok, Thailand

来源：

INTERNATIONAL DAIRY JOURNAL | 2017年 / 74卷

关键词：

IN-WATER EMULSIONS; DELIVERY-SYSTEMS; LIPID OXIDATION; WHEY-PROTEIN; STABILITY; OIL; FORTIFICATION; CASEIN; QUANTIFICATION; ISOLATE;

D O I：

10.1016/j.idairyj.2017.01.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to develop vitamin D-3 fortified ice cream by incorporating vitamin D-3 in an emulsified form using milk protein as emulsifier. Physicochemical stability of vitamin D-3 emulsions using different milk protein emulsifiers including nonfat dry milk, sodium caseinate (Na-Cas), and whey protein isolate was investigated. Emulsion using Na-Cas had the smallest oil droplet size and the lowest creaming index throughout the storage time (P < 0.05) and was selected to fortify in full-fat, reduced-fat, and low-fat ice creams at 250 IU per serving. Vitamin D-3 retention in each ice cream was determined after 0, 7, 14, 28 and 56 d of storage at -20 degrees C. The results indicated that the emulsified form of vitamin D-3 remarkably improved vitamin D-3 stability in all ice cream formulations. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：74 / 79

页数：6

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