Available technologies
Novel encapsulation method for vitamin B12 as a functional food ingredient
Team
Life Science
Industry
Agriculture & Rural Development
Sector
Food Sciences
Vitamin B12 is an essential nutrient involved in red blood cell formation, neurological function, and DNA synthesis. Despite its importance, B12 deficiency remains prevalent, particularly among populations with limited access to animal-based foods. Food fortification has emerged as a key strategy to address this issue, but the stability and bioavailability of vitamin B12 during processing and storage pose significant challenges. Encapsulation technologies offer a promising solution by protecting B12 from degradation and enhancing its delivery in fortified foods. However, current encapsulation methods often suffer from poor stability, low loading efficiency, and limited scalability.
Proof of concept
Researchers at The University of Queensland have developed a range of formulations for B12 encapsulation that optimise encapsulation efficiency, yield and whiteness of the powder while remaining compatible with spray-drying processes. The formulations are undergoing further evaluation for intestinal absorption, cellular transport, and thermal stability.
