Regulation change could help turn bread into key source of vitamin D
date:Sep 07, 2012
D2 bakers yeast as a nutrient supplement and leavening agent in yeast-containing bread, snacks and bakery mixes.
Lallemands vita D is produced by exposing bakers yeast (Saccharomyces cerevisiae) to ultraviolet light, which increases the conversion of endogenous ergosterol in the yeast to ergocalciferol (vitamin D2).
Bakers yeast is the only vitamin D source bakers can use to add up to 400 IU of vitamin D per 100g of bread
Dr Jacinthe Ct, corporate communication manager at Lallemand, told FoodNav

05/09 19:23