Canadian researchers find safe way to suspend vitamins in acidic solutions

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.