Researchers created a new type of yogurt packed with vitamins D3 and B12 using tiny fat-based capsules called liposomes. These capsules protect the vitamins so your body can absorb them better. The scientists tested whether adding these vitamin capsules to yogurt would change how it tastes or works, and whether your digestive system could actually use the vitamins. The good news: the yogurt tasted just as good, stayed fresh normally, and your body could absorb the vitamins, especially in your intestines. This could be a simple way to get more of these important vitamins through foods you already eat.

The Quick Take

  • What they studied: Can scientists add vitamins D3 and B12 to yogurt in special protective capsules, and will your body actually be able to use those vitamins?
  • Who participated: This was a laboratory study testing different yogurt formulas. While sensory evaluation suggests consumer testing occurred, specific participant numbers weren’t detailed in the abstract.
  • Key finding: Yogurt with these vitamin capsules worked well—your body could absorb the vitamins, especially vitamin D3 after it passed through your stomach and intestines. The yogurt tasted normal and stayed fresh like regular yogurt.
  • What it means for you: This suggests that fortified yogurt could be an easy, tasty way to get more vitamin D and B12 without taking pills. However, this is early-stage research, and more testing in actual people is needed before these products hit store shelves.

The Research Details

Scientists created tiny fat-based capsules (called liposomes) that could hold two different types of vitamins—one that likes fat (vitamin D3) and one that likes water (vitamin B12). They made these capsules from food-safe materials and froze them dry to keep them stable. Then they added these dried capsules to regular yogurt and tested what happened.

They checked three main things: First, did the vitamins stay protected inside the capsules? Second, did adding the capsules change how the yogurt looked, felt, or tasted? Third, they simulated what happens when you eat the yogurt—they tested whether your stomach and intestines could actually access and absorb the vitamins using a lab model that mimics human digestion.

Different versions of the capsules were tested to find which worked best. Some used different types of fat molecules, and some had a coating made from pectin (a natural substance from fruit).

This research approach is important because it tests whether a new food technology actually works in realistic conditions. Just because you add vitamins to food doesn’t mean your body can use them—they need to survive cooking, storage, and digestion. By testing the capsules’ stability and then simulating digestion, scientists could predict whether this would actually help people get more vitamins.

This is a well-designed laboratory study that tests multiple important factors. The researchers used an internationally recognized digestion model (INFOGEST 2.0), which makes the results more reliable. However, this is laboratory work, not testing in actual people, so real-world results might differ. The study doesn’t specify how many sensory testers evaluated the yogurt, which is a limitation. Published in a peer-reviewed journal, which means other scientists reviewed the work.

What the Results Show

The vitamin capsules successfully protected both vitamins during freeze-drying when the scientists used the right amount of sugar as a protective agent. Most formulations kept 85-95% of the vitamins intact, though capsules made with only saturated fats performed worse.

When added to yogurt, the capsules didn’t cause problems. The yogurt stayed stable (didn’t separate or spoil faster), and taste testers found it acceptable—meaning people would probably eat it without noticing a difference.

During the simulated digestion test, vitamin D3 became more available to your body after passing through the stomach and intestines, especially in yogurts made with a specific type of phospholipid (Phospholipon 90G). Vitamin B12 remained stable throughout the entire digestive process. This suggests your body could actually absorb both vitamins from the fortified yogurt.

The pectin coating on some capsules didn’t significantly improve results, suggesting it may not be necessary for this application. The choice of fat molecules in the capsules mattered—some combinations worked better than others for protecting vitamin D3. The yogurt’s texture and flow properties (how thick it is) weren’t negatively affected by the capsules.

This builds on existing research showing that liposomes can protect vitamins in foods. Previous studies showed liposomes work in theory, but this research demonstrates they can work in a real food product (yogurt) that people actually eat. The finding that vitamin D3 becomes more available during digestion aligns with what scientists know about how fat-soluble vitamins are absorbed.

This study was done in laboratory conditions, not in actual people, so results might differ in real digestion. The sensory evaluation details aren’t fully described—we don’t know exactly how many people tasted the yogurt or how they rated it. The study didn’t test how long the fortified yogurt stays good on a shelf or whether the vitamins remain stable over weeks or months of storage. Long-term effects in people weren’t studied. Different yogurt types (Greek yogurt, flavored yogurt, etc.) weren’t tested.

The Bottom Line

This research suggests that vitamin-fortified yogurt using liposomal capsules is a promising idea with moderate confidence. However, human studies are needed before making strong recommendations. If such products become available, they could be a convenient way to get vitamin D and B12, but shouldn’t replace a varied diet or prescribed supplements without talking to a doctor.

This is most relevant for people who struggle to get enough vitamin D or B12 (vegans, people with absorption issues, or those with limited sun exposure). Food manufacturers interested in creating functional foods should pay attention. People with dairy allergies wouldn’t benefit since this is yogurt-based. Anyone taking vitamin supplements should consult their doctor before adding fortified foods to avoid getting too much.

This is very early-stage research. If companies develop these products, it will likely take 2-5 years before they’re available in stores. Even then, you’d need to eat the yogurt regularly (probably daily) to see nutritional benefits, similar to taking a daily vitamin.

Want to Apply This Research?

  • Track daily vitamin D and B12 intake (in IU and micrograms respectively) if using fortified yogurt, comparing intake on days you eat it versus days you don’t, to monitor whether it’s meeting your nutritional goals.
  • If fortified yogurt becomes available, users could set a daily reminder to eat one serving as part of breakfast or a snack, logging it in the app to track consistency and correlate with energy levels or other health markers over 4-8 weeks.
  • Monitor vitamin D and B12 levels through periodic blood tests (every 3-6 months) while consuming fortified yogurt, tracking in the app alongside dietary intake to see if the product is effectively improving nutrient status over time.

This research describes laboratory development of a functional food product and has not been tested in humans. The findings suggest potential benefits but do not constitute medical advice. Before consuming fortified foods or changing your vitamin intake, consult with a healthcare provider, especially if you’re pregnant, nursing, taking medications, or have existing health conditions. This study does not replace professional medical diagnosis or treatment. Results from laboratory digestion models may not perfectly reflect what happens in individual human bodies.