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

ABSTRACT: 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 oil

SUBMITTER: Azab DEH 

PROVIDER: S-EPMC12415268 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature