Development of ice cream fortified with calcium and vitamin D3 emulsion

Abstract

This study aimed to develop ice cream fortified with calcium and emulsified vitamin D3 using milk proteins as an emulsifier. Physicochemical stability of vitamin D3 emulsion using different milk protein emulsifiers including nonfat dry milk (NFDM), sodium caseinate (NaCN), and whey protein isolate (WPI) was investigated. Emulsion using NaCN had the smallest oil droplet size and the lowest creaming index throughout the storage time (P < 0.05). Then, vitamin D3 emulsified by NaCN was selected to fortify in regular fat (RF, > 10% fat), light fat (LF, < 5% fat) and fat free (FF, < 0.625% fat) ice creams at 250 IU per serving. Retention of vitamin D3 in each ice cream formulation was determined compared to control (non-emulsified vitamin D3) at day 0, 7, 14, 28 and 56 of storage at -20 °C. The results indicated that emulsified form of vitamin D3 remarkably improved vitamin D3 stability in all ice cream formulations. The ice creams were further fortified with 200 mg elemental calcium. Calcium content and vitamin D retention were investigated through 28-day storage. The results showed that both nutrients were preserved in the ice creams throughout the storage time. Physical characteristics and microbial properties of the ice creams were also determined. Overrun and viscosity of all ice cream formulations were not significantly different. Hardness and melting behavior increased with decreasing fat content. Aerobic bacteria were < 1,000 CFU/mL and no Escherichia coli and coliform were detected through 28 days. Our findings could be useful for the ice cream industries that seek to add vitamin D and calcium to their products.