Vitamin composition
A composition comprising: (i) a mixture containing a lipid-soluble vitamin dissolved in a lipid, and (ii) bran; wherein the mixture is absorbed into and/or adsorbed onto the bran and wherein the lipid does not originate from the bran. Also provided are processes for providing a stabilised vitamin composition.
1. A food product consisting of a vitamin composition, the vitamin composition consisting of:
a mixture containing a lipid-soluble vitamin dissolved in a vegetable oil;
bran selected from the group consisting of defatted bran having less than about 5 wt. % fat, reduced phytic acid bran having less than about 5 wt. % phytic acid, and combinations thereof;
optionally an antioxidant; and
optionally an emulsifier; and
optionally one or more minerals; and
optionally water, and
wherein the mixture is absorbed into and/or adsorbed onto the bran; the lipid-soluble vitamin is selected from the group consisting of vitamin A, provitamin A, vitamin A ester, and combinations thereof; and the vegetable oil is selected from the group consisting of palm oil and sunflower oil.
2. The food product according to claim 1 , wherein the bran is selected from the group consisting of rice bran, wheat bran, oat bran, and combinations thereof.
3. The food product according to claim 1 , wherein the weight ratio of the mixture to bran is from about 1:200 to about 1:1.
4. The food product according to claim 1 , wherein the amount of the lipid-soluble vitamin in the vegetable oil is from about 0.1 wt. % to about 5 wt. %.
5. The food product according to claim 1 , wherein a ratio of the amount of the lipid-soluble vitamin present in the food product following a storage period of about 20 days at about 60° C. and about 68% relative humidity to the amount of the lipid-soluble vitamin present in the food product or nutritional supplement at the start of the same storage period is at least 0.5:1.
6. A process for preparing a vitamin composition according to claim 1 comprising the steps of:
(a) dissolving a lipid-soluble vitamin in a lipid to form a mixture; and
(b) combining the mixture with bran.
7. A method for stabilizing a lipid-soluble vitamin composition onto bran according to claim 1 comprising the steps of:
(a) dissolving a lipid-soluble vitamin in a lipid to form a mixture; and
(b) combining the mixture with bran.
8. The food product according to claim 1 , wherein the bran comprises rice bran.
9. The food product according to claim 8 , wherein the rice bran is defatted rice bran having less than about 5 wt. % fat.
10. The food product according to claim 1 , wherein the bran has less than about 5 wt. % phytic acid.
11. The food product according to claim 1 , wherein the vegetable oil is palm oil.
12. The food product or nutritional supplement according to claim 1 , wherein the provitamin A is beta-carotene or beta-cryptoxanthin.
13. The food product according to claim 1 , wherein the vitamin A ester is vitamin A acetate or a vitamin A fatty acid ester (retinyl ester).
14. The food product according to claim 1 , wherein the vitamin A ester is vitamin A palmitate (retinyl palmitate).
15. The food product according to claim 1 , wherein the bran is powdered bran having a particle size from about 15 μm to about 1000 μm.
16. The food product according to claim 1 , wherein the bran has less than about 0.5 wt. % phytic acid.
17. The food product according to claim 1 , wherein the bran has less than about 0.25 wt. % phytic acid.
18. The food product according to claim 1 , wherein the bran has less than about 0.5 wt. % fat.