Israeli researchers are developing methods to enrich non-fat milk and low-fat food products with health-promoting nutraceuticals such as vitamins, minerals and antioxidants.
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Technion scientists used casein particles in milk to deliver nutrients now present only in fat-containing foods.
Casein accounts for about 80% of milk protein and is organised in micelles – groups of molecules that function as nanocapsules¬. Researchers used them to encapsulate vitamin D, calcium and phosphate. The proteins reorganised into micelles very similar to those found naturally, but the milk was significantly enriched without changing its appearance, taste or texture.
Researchers predict foods utilizing the technology, reported in the journal Food Hydrocolloids, could reach the marketplace within five years.
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