| 摘要 |
PROBLEM TO BE SOLVED: To obtain vitamin-enhanced food products that can utilize water-soluble vitamins stably to oxidation, heat and light without limitation in application to food products by using the water-soluble vitamins together with a glycerol fatty acid ester and neutral lipids. SOLUTION: This water soluble vitamin-enhanced food product comprises (A) water-soluble vitamins, for example, ascorbic 2-phosphate or the like as solid particles with an average particle size of <=1 μm, preferably in an amount of 15-50 wt.% based on the water-soluble vitamin composition, (B) a glycerol fatty acid ester such as glyceryl citrate with an HLB of <=4, preferably in an amount of 1-100 wt.% based on a neutral lipid and (C) the neutral lipid melting at a temperature lower than 45 deg.C, for example, vegetable oil and fat. |
