Increasing retention of vitamin D 3 in vitamin D 3 fortified ice cream with milk protein emulsifier
| Autor: | Nardauma Tipchuwong, Chantamas Chatraporn, Panita Ngamchuachit, Rossarin Tansawat |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Vitamin 030109 nutrition & dietetics Chromatography Milk protein biology digestive oral and skin physiology Sodium Caseinate food and beverages 04 agricultural and veterinary sciences 040401 food science Applied Microbiology and Biotechnology Whey protein isolate Vitamin d 3 03 medical and health sciences Creaming chemistry.chemical_compound 0404 agricultural biotechnology chemistry Ice cream Emulsion biology.protein Food science Food Science |
| Zdroj: | International Dairy Journal. 74:74-79 |
| ISSN: | 0958-6946 |
| DOI: | 10.1016/j.idairyj.2017.01.003 |
| Popis: | 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 3 retention in each ice cream was determined after 0, 7, 14, 28 and 56 d of storage at −20 °C. The results indicated that the emulsified form of vitamin D 3 remarkably improved vitamin D 3 stability in all ice cream formulations. |
| Databáze: | OpenAIRE |
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