Vitamin D3 in Baked Goods (150-170°C)

Thank you for your question regarding the use of Cholecalciferol Vitamin D3 in baked goods at temperatures of 150-170°C.

You are correct that some studies, like the one you referenced, indicate that a portion of Vitamin D3 can be retained even at high temperatures. However, Vitamin D3 is known to be sensitive to heat, light, and oxygen. Baking at temperatures between 150-170°C is considered high heat, and while some amount may remain, significant degradation can still occur.

The exact amount of Vitamin D3 retained after baking can vary depending on factors such as the specific matrix of the baked good, baking time, and the presence of other ingredients that might offer some protection or accelerate degradation.

Therefore, while it is possible to incorporate Vitamin D3 like the Cholecalciferol Vitamin D3 (Powder, 100,000 IU/g) or Cholecalciferol (Vitamin D3) (Oil, 1 MIU/g) into your baked goods, achieving a precise and consistent target dosage after baking might be challenging due to potential heat loss. For applications where a specific dosage is critical, adding Vitamin D3 to products that are not subjected to high heat, or incorporating it after the heating process, is generally recommended for better stability and retention.