Abstract
Encapsulation of vitamin B12 in water-in-oil-in-water double emulsions was optimized to produce functional cream for cheese milk standardization. The effect of encapsulation on vitamin B12 release during in vitro gastric digestion and on retention during cheese making was determined. Primary water-in-oil emulsions were prepared from vitamin B12 (0.2%, w/v) solution and butter oil containing 8% (w/w) polyglycerol polyricinoleate, and dispersed in skim milk or sodium caseinate solution using a dispersing tool or a valve homogenizer. Encapsulation of vitamin B12 in double emulsions exhibited greater than 96% efficiency and prevented vitamin losses during in vitro gastric digestion. Less than 5% of the encapsulated vitamin B12 was released from double emulsion stabilized with sodium caseinate. Compared with non-encapsulated vitamin B12, encapsulation in double emulsions reduced vitamin B12 losses in whey and increased retention in cheese from 6.3 to more than 90%.
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