Beverage companies interested in functional ingredients may have a new option, according to Laval University in Quebec, and Foodnavigator.com.
The study discovered that vitamins encapsulated in a whey protein-pectin complex could allow water soluble vitamins to be safely mixed into acidic liquids, where they would otherwise degrade.
The Canadian researchers reached their best results when they used a 2:1 protein to pectin ratio – which allowed them to safely suspend thiamine in a 3.5 pH liquid.
For more information, read the full article here.
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