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

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.