**5.3 Vitamin D3 fortification forms**

Various techniques for fortification of foods with vitamin D were accomplished. In a study done for the evaluation of fortifying cheddar cheese with vitamin D methods, vitamin D3 was supplemented by: addition of a water-soluble emulsion, crystalline liposoluble vitamin D, or water-soluble vitamin D multilamellar liposomes [21]. Results showed better recovery of vitamin D3 in liposomes than that in homogenized cream and water-dissolved emulsions. Similar results were shown in commercial water and fat-soluble types of vitamin D3 in delivering an evenly dispersed concentration of vitamin D3 in prepared cheddar [22].

Vitamin D3 was fortified into a cheddar-like matrix, yogurt, or dessert in either a crystalline or an emulsified structure. The emulsified structure was more stable in cheddar over a three-month storage period at 4°C, with roughly 6% of the crystalline vitamin D3 lost under these conditions, while the two types of vitamin D3 were stable in yogurt and dessert with storage for the normal shelf life of the items [23].
