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

This study aimed to develop vitamin D₃ fortified ice cream by incorporating vitamin D₃ in an emulsified form using milk protein as emulsifier. Physicochemical stability of vitamin D₃ 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 D₃ 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 D₃ remarkably improved vitamin D₃ stability in all ice cream formulations.