Development of a Plant‐Based Chocolate Spread With Enhanced Vitamin D3 Bioavailability and Balanced Omega Fatty Acids

This study developed a vegan chocolate spread using spray‐dried plant‐based milk powders (soy, lentil, and rice), fortified with nano‐liposomal vitamin D3 and an oleogel‐balanced omega fatty acid to enhance nutritional quality. The plant‐based milk powders exhibited high protein (up to 26.8% in soy), fiber, and micronutrients. They were successfully incorporated into chocolate spreads, yielding products with a favorable texture and sensory acceptance comparable to commercial spreads. Nano‐liposomal encapsulation of vitamin D3 achieved high encapsulation efficiency (94.2%), uniform nanoscale particle size (average 112 nm), and robust stability, ensuring effective vitamin delivery throughout storage. The oleogel, formulated from a blend of almond, coconut, avocado, red palm, and flaxseed oils, significantly improved the omega‐3 to omega‐6 fatty acid ratio (from 1:15 to 1:4.7) and provided enhanced oxidative stability, as confirmed by Rancimat testing. Sensory evaluation indicated that the fortified spreads maintained desirable flavor, mouthfeel, and overall acceptability. These results demonstrate that combining plant‐based milk powders, nano‐liposomal vitamin D3, and a balanced oleogel can produce a sustainable, nutritious, and appealing vegan chocolate spread. This approach offers a promising alternative for health‐conscious consumers seeking functional, plant‐based confectionery products.