Fortification of fermented milk products with microencapsulated beta-carotene

The possibility to enrich dairy products with microencapsulated β-carotene was studied. Microcapsules of the size 2-50 microns were introduced at the rate of one third of the recommended daily requirement of β-carotene. Fermented milk products (kefir and sour-cream) appeared to be much friendlier to the introduction of these microcapsules, than milk and cream. Consistency of kefir and sour-cream allows microcapsules to evenly distribute in the products without changing their organoleptical characteristics. Destruction of the microcapsules occurs only after irreversible microbiological degradation of the food. Application of β-carotene in the form of microcapsules, in addition to fortification, helps to increase nutritional value of traditional products with increased biological activity

microcapsules, β-carotene, fortification, kefir, sour-cream, nutritional value