Method for improving Vitamin D stability in liquid nutritional p

Details Method for improving Vitamin D stability in liquid nutritional p Method for improving Vitamin D stability in liquid nutritional p

1994-09-26

1995-10-10

Pratt, Helen

Food or edible material: processes, compositions, and products

Product with added vitamin or derivative thereof for...

Vitamin is a or d

426 72, 426654, 426656, 426801, A23L 1303

Patent

active

054569265

ABSTRACT:
A method is disclosed for improving the stability of Vitamin D in liquid nutritional products which contain hydrolyzed protein or free amino acids as nitrogen sources. Vitamin C is added before or after a preliminary heat treatment of the liquid nutritional product and at a concentration exceeding 300 mg/l, such that the initial concentration of Vitamin C is at least 300 mg/l during the shelf-life of the liquid nutritional product. An emulsifier is added to the liquid nutritional product prior to preliminary heat treatment, the emulsifier being a diacetyltartaric acid ester of monoglycerides and diglycerides. Cystine is added following the preliminary heat treatment.

REFERENCES:
patent: 2777797 (1957-01-01), Hochberg et al.
patent: 4935257 (1990-06-01), Yajima
patent: 5153012 (1992-10-01), Ohtaka et al.

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