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Enriching carrageenan-free milk with vitamin D 

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Using its patented nanotechnology, Capsoil Food Tech has developed a unique, water-soluble vitamin D powder that can be added to milk for more even distribution and longer shelf life, without the use of stabilizers such as carrageenan. In a nutshell, Capsoil tech is conversing any oil or lipophilic, oil-loving, ingredient like vitamin D into a water-soluble powder. 
Capsoil’s scientific director, confirms that the technology used for Capsoil Food Tech’s powder and the composition is very different, eliminating the need for stabilizers.


Demand for vitamin D


Additionally, Capsoil Food Tech’s technology solves another existing problem for the industry, the distribution of vitamin D in the product.
An essential factor for the health of bones, vitamin D has also a positive effect on the immune system, as several studies have highlighted recently. Immune-boosting products have boomed the market lately, so it has been more increase in demand for vitamin D.
Most companies use a diluted powder containing only 0.01% vitamin D to fortify their product with vitamin D. As well as other ingredients that are not included on the label due to the regulatory allowance, stabilizers like carrageenan constitute the rest of this powder.


Milk formulations in the spotlight


In a study conducted by Capsoil Food Tech on High-Temperature Short-Time (HTST) pasteurized 3% fat milk mixed with Capsoil’s vitamin D powder with no stabilizers added, the bottle was divided into three sections which were examined separately to determine that Capsoil’s vitamin D is distributed consistently throughout the bottle and in a stable manner. Vitamin D concentration was evaluated on days 1 and 14, showing identical average concentrations with good stability of vitamin D during the shelf life.
It was concluded that no stabilizer is needed with Capsoil’s oil-to-powder vitamin D, allowing up to 30% oil load.


Capsoil’s vitamin D powder has several key benefits:
•    High load of oil in powder for more potency 
•    Self-emulsifying nano-emulsion leading to water-solubility
•    Better bioavailability
•    Clean production process, no use of solvents or heat maintains nutrient content 
•    A vegan option also exists


According to Shafat, “Milk is only one example of how vitamin D can be added. For example, it has also shown that it is possible to add vitamin D to iced tea with at least one year stability. 
Thanks to this technology, any oil-soluble vitamin (on top of vitamin D, also vitamins A, E, and K), MCT (medium-chain triglycerides, used by ketogenic diet followers, as well as athletes), and any oil could be converted into a water-soluble powder.
Technology for functional ingredient development
The market has seen a considerable spike in the launch of functional beverages, beverages that positively impact consumers’ health.
“Capsoil Food Tech allows companies to produce functional and differentiated products by incorporating oils and vitamins that they could not produce in the past, any beverage like juice, dairy or dairy alternative, coffee or tea.” 
Creating ingredients without the use of stabilizers is one of the biggest challenges in development. To prevent the separation of oils in watery matrices, stabilizers are needed. Using this different technology, a stable and homogenous emulsion is created.

Reference:


https://www.foodingredientsfirst.com/news/capsoil-food-tech-creates-water-soluble-vitamin-d-powder-for-carrageenan-free-milk-products.html

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