Scientists tested a new method to add vitamin D3 to plant-based drinks like oat milk using natural ingredients from peas and corn instead of artificial additives. They created tiny droplets of vitamin D3 stabilized with pea protein and corn fiber, then mixed them into oat milk. The good news: the vitamin D stayed stable and was just as available for your body to absorb as traditional methods. This research suggests that plant-based milk companies could use these natural ingredients to fortify their products more effectively, giving people more options for getting vitamin D from non-dairy sources.

The Quick Take

  • What they studied: Whether pea protein and corn fiber could be used as natural stabilizers to keep vitamin D3 mixed into plant-based milk without separating or breaking down
  • Who participated: This was a laboratory study testing different formulations of plant-based drinks, not a human trial with participants
  • Key finding: Pea protein combined with corn fiber worked just as well as the standard chemical stabilizer (Tween 80) at keeping vitamin D3 stable and available for absorption in oat milk
  • What it means for you: If companies adopt this method, you might see plant-based milk products with better vitamin D fortification using more natural ingredients. However, this is early-stage research, and these products aren’t yet widely available

The Research Details

Researchers created tiny droplets of vitamin D3 oil using three different stabilizing methods: pea protein alone, pea protein combined with corn fiber, and a standard chemical called Tween 80. They tested how stable these mixtures stayed and how well the vitamin D3 could be absorbed. They also added these formulations to oat milk and watched what happened during the digestion process using microscopy and chemical analysis. The scientists simulated what happens in your mouth, stomach, and intestines to see if the vitamin D3 remained accessible for your body to use.

This approach matters because many people avoid dairy milk and need vitamin D from other sources. Using natural plant-based stabilizers instead of synthetic chemicals could make fortified plant-based drinks more appealing to consumers and potentially more sustainable. Understanding how these natural ingredients perform during digestion helps ensure the vitamin D actually reaches your body where it can be absorbed.

This was a controlled laboratory study with careful measurement of droplet sizes and chemical analysis. The researchers used established methods for simulating digestion. However, this is in-vitro research (test tube and lab conditions), not human testing, so results may differ in real people. The study was published in a peer-reviewed journal, which means other experts reviewed the work before publication.

What the Results Show

All three stabilization methods created very small droplets (less than 3 micrometers), which is good for keeping the vitamin D3 evenly distributed. When added to oat milk, the pea protein and corn fiber combination actually improved stability compared to pea protein alone, reducing clumping and separation. During simulated digestion, the vitamin D3 remained stable and didn’t clump together excessively. Most importantly, the final amount of vitamin D3 that could be absorbed by the body was similar across all three methods, suggesting pea protein and corn fiber work just as well as the chemical control.

The researchers noticed that adding the vitamin D3 emulsions to oat milk slowed down the digestion process slightly compared to the emulsions alone. However, this slower digestion didn’t reduce how much vitamin D3 your body could ultimately absorb. The microscopy images showed that droplets stayed intact during the simulated mouth and stomach digestion phases when using pea protein stabilizers.

This research builds on existing knowledge that plant proteins can stabilize oil-based nutrients. Previous studies showed pea protein works as an emulsifier, but this is one of the first to specifically test it for vitamin D3 fortification in plant-based beverages. The results align with other research showing that natural stabilizers can perform comparably to synthetic ones.

This study was conducted in laboratory conditions simulating digestion, not in actual human bodies. Results might differ when tested in real people. The study didn’t test how long these fortified drinks would stay stable on store shelves. It also didn’t evaluate taste, texture, or consumer acceptance. The sample size for the laboratory work wasn’t specified, making it unclear how many replicates were tested.

The Bottom Line

This research suggests that pea protein and corn fiber are promising natural alternatives for stabilizing vitamin D3 in plant-based milk. However, these products are not yet commercially available. If you currently drink fortified plant-based milk, continue doing so—this research supports developing better options in the future. Confidence level: Moderate (laboratory evidence is strong, but human studies are needed)

People who drink plant-based milk and want to ensure they’re getting adequate vitamin D should care about this research. It’s particularly relevant for vegans, people with lactose intolerance, and those seeking more natural food additives. Food manufacturers and nutritionists should also find this valuable for product development. This research is less immediately relevant for people who get sufficient vitamin D from dairy products or supplements.

This is early-stage research. If companies decide to use these natural stabilizers, it could take 2-5 years for products to reach store shelves, as they would need human testing and regulatory approval first.

Want to Apply This Research?

  • Track your vitamin D intake from fortified plant-based beverages by logging the brand and serving size daily, noting the vitamin D content per serving listed on the label
  • If you drink plant-based milk, set a daily reminder to consume one serving of fortified milk to help meet your vitamin D needs (typically 600-800 IU daily for adults)
  • Monitor your total vitamin D intake from all sources (fortified foods, supplements, and sun exposure) weekly to ensure you’re meeting recommended levels, especially during winter months

This research describes laboratory testing of a potential food fortification method and has not yet been tested in humans. These products are not currently available for purchase. If you have concerns about your vitamin D levels, consult with a healthcare provider about appropriate supplementation or dietary sources. This information is for educational purposes and should not replace professional medical advice. Always check product labels for actual vitamin D content and speak with a doctor before making significant dietary changes, especially if you have medical conditions or take medications.