Vitamin C Encapsulation in Dairy Foods: A Review

Consumers are increasingly purchasing nutrient-dense, clean-label foods, a trend that is driving demand for vitamin C-fortified dairy products; however, vitamin C is readily degraded by heat, light, oxygen, and changes to pH. The propensity for vitamin C to degrade makes fortification challenging, and companies incur added cost by including vitamin overages to account for anticipated losses. Encapsulating vitamin C minimizes degradation and increases the nutritional value of dairy products. This review examines four case studies that improve the stability of vitamin C through various encapsulation techniques, including emulsification with spray drying, spray chilling, liposomal encapsulation, and extrusion gelation. Encapsulation of vitamin C with casein gel for use in vitamin gummies, polyglycerol monostearate for drinkable yogurt, liposomes for ice cream, and sodium alginate for flavored milk significantly delayed vitamin degradation. The four case studies demonstrate that vitamin C encapsulation provides a viable solution to reduce vitamin overage by delaying vitamin C degradation, improving product quality, and extending shelf life. Current limitations of encapsulation technology include vitamin coating efficiency, industrial scalability, and the ability to align technologies with nutrient fortification, clean-label, and product shelf-life targets.