Effect of emulsifiers and fortification methods on light stability of vitamin A in milk.
Lowfat milk is commercially fortified during processing by adding small quantities of oil containing an emulsifier and vitamin A. Added vitamin A is degraded more rapidly than indigenous vitamin A when milk is exposed to light. The objective of this research was to determine if added vitamin A could be made as stable to light as naturally occurring vitamin A by placing it in the more dilute milk fat environment with naturally occurring emulsifiers. Using HPLC to quantify retinyl palmitate, the effect of emulsifiers indigenous to milk versus a commercial emulsifier was first investigated. Butter serum, rich in fat globule membrane material, was compared with Durfax 80 in a 1% recombined milk system. No difference was found in vitamin A stability to light due to emulsifier type. A second experiment on 1% milk compared light stability of vitamin A added in concentrated milk fat emulsion, vitamin A added to all the milk fat, and indigenous vitamin A. Indigenous vitamin A and vitamin A added to all the fat were equally stable and more stable than vitamin A added in a concentrated milk fat emulsion.
Bartholomew
B P
BP
Department of Food Science and Nutrition, Brigham Young University, Provo, UT 84602.
Ogden
L V
LV
D000818:Animals; D004355:Drug Stability; D005079:Excipients / Q000494:pharmacology*; D005527:Food, Fortified; D008892:Milk / Q000378:metabolism*; D014801:Vitamin A / Q000378:metabolism*
D005079:Excipients; D014801:Vitamin A