The fat-soluble vitamins are A, D, E and K. To fortify foods containing a significant proportion of fat, oil-based dilutions of the fat-soluble vitamins are available. In order to add fat-soluble vitamins to aqueous foods, it may be possible to use products which are compounded with such water-soluble substances as gelatin, sucrose and acacia. These water-dispersible forms of the fat-soluble vitamins contain either the natural antioxidants, Vitamin E, ascorbyl palmitate, ascorbic acid, or synthetic compounds BHA, BHT. A synopsis of fat-based and water-dispersible forms of the fat-soluble vitamins is found in Table 7.1.
KeywordsBreakfast Cereal Ascorbyl Palmitate Retinyl Palmitate Meal Replacement Retinyl Acetate
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