Optimizing Ingredients

Straight A’s for Vitamin B Retention

Researchers at the University of Tennessee report that use of Maxx’s microencapsulated 33.3% Thiamine (Vitamin B1) resulted in a higher retention of the ingredient in high-fat food products after 30 minutes of processing, when compared to Thiamine from five other sources.

Here’s a brief overview of how the study was conducted, and what the researchers found:

Microencapsulated Thiamine was added into a homogenous, high-fat food product to achieve a predetermined concentration. Each mixture was then homogenized and aliquots of 20 grams fortified product were filled into multi-layer pouches. The sealed pouches were thermally processed at 60°C, 80°C, 100°C and 120°C for 30 minutes.

The stability and retention of Thiamine in the product was measured immediately after processing, as well as during 6 weeks’ storage at 50°C. Across all processed temperatures, residual retention of Maxx 33.3% Thiamine was higher than that from the five other coated products. At the 80° processing temperature, residual thiamine was 18% higher for the Maxx microencapsulated Thiamine compared to the competitive samples.

The research will be published by the University this year, and demonstrates that microencapsulated Thiamine – and possibly other B vitamins from Maxx coated at 33.3% active – may be more suitable for applications requiring 30 minutes processing and temperatures between 60°-120°C. Additionally, the retention of Thiamine would be higher at lower temperatures since the coating would not be ruptured.

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