Encapsulation of vitamin a

Vitamin A was protected from degradation in the first compartment of the ruminant stomach by encapsulation by a phase-separation technique. the matrix components consisted of substituted cellulosic materials, fatty acids or a variety of proteins. Antioxidants such as butylated hydroxytoluene and ethoxyquin were incorporated in the formulations. the protective efficiency of the formulations as estimated by exposing the encapsulated vitamin A to gastric juice (microbial degradation) and to a pepsin solution (enzymatic degradation). the capsules prepared with substituted cellulosic materials gave the best protection to vitamin A from degradation.