| 摘要 |
A method for reducing the deterioration of vitamin D in a non-fat beverage, which comprises adding to the beverage a water soluble non-toxic calcium salt sufficient to provide in the final beverage a calcium ion content of from 1.0x10<-2> to 40x10<2>% w/w. The beverage may contain up to 20x10<-6>% w/w of vitamin D. Beverages containing vitamin D and added calcium salt are also disclosed. |
