(P09-042-24) Influence of In-Process Emulsion Size on the Stability of PFH-VAP, a Stable Vitamin A Palmitate Dry Powder Formulation Developed for Use in Food Fortification

Objectives: PFH-VAP is a stable, vitamin A palmitate (VAP) dry powder formulation being developed to reduce vitamin A deficiency in low- and lower-middle-income countries through food fortification. PFH-VAP is created by spray drying an emulsion of VAP, basic methacrylate copolymer, and additional excipients. Existing literature explored how emulsion droplet size and overall size distribution affects vitamin A stability within emulsions. Therefore, the aim of this work is to investigate the relationship between emulsion quality and PFH-VAP powder stability.

Methods: Twenty-seven emulsions were prepared on pilot-scale using various mixing equipment, configurations, and procedures. The resulting emulsions were then characterized by droplet D50 and span via laser diffraction before being spray dried to PFH-VAP powders.

PFH-VAP powders were evaluated for stability by measuring initial VAP content, cooking stability (i.e., recovery after 2 hours of cooking in 90°C water), and accelerated stability (i.e., recovery after 4 weeks of storage at 40°C and ambient relative humidity). Multivariable graphs were made comparing emulsion droplet D50 and span against cooking and accelerated stabilities. Linear regression analyses were performed correlating emulsion D50 to cooking and accelerated stabilities.

Results: Multivariable graphs revealed that emulsions characterized with smaller droplet D50 values correlated with higher cooking and accelerated stability of resulting powders. In addition, changes in D50 positively corresponded to changes in span. Linear regression analysis of one dataset showed an intermediate (R2 = 0.49) correlation between emulsion droplet D50 and cooking recovery and a stronger (R2 = 0.70) correlation between emulsion droplet D50 and accelerated stability.

Conclusions: This study builds upon prior research by showing a positive correlation between emulsion quality and powder stability through PFH-VAP. Fortifying foods with stable, dry, vitamin A formulations made with quality emulsions could lower costs, improve safety, and increase the effectiveness of food fortification programs.

Funding Sources: This publication is based on research funded in part by the Bill & Melinda Gates Foundation. The findings and conclusions contained within are those of the authors and do not necessarily reflect positions or policies of the Bill & Melinda Gates Foundation.