For Dairy Products
Vitamin k2 greatly improves both bone and heart health via regulation of Calcium balance in the body. It aids Calcium in reaching the bone mass and incorporating Calcium then into the bone, where it is needed for bone building and strengthening.
Furthermore, it ensures Calcium is not deposited in the arteries, where it can build up and cause serious cardiovascular risk. Vitamin K2 also helps preventing osteoporosis, as completes the action of Calcium and Vitamin D. It has a higher bioavailability than vitamin K; it also remains in circulation for a few days, while the K1 tends to disappear within a few hours. Already a very strong market trend in nutraceuticals, Vitamin K2 is gradually conquering the food sector, particularly dairy, where it can find application in yoghurt (high resistance to acid pH) and in UHT milk.
In several countries it is used to fortify milk for kids. A promising application could be vegetable drinks alternative to milk, already normally fortified with Calcium and Vit D.
The recommended daily dosage is 75 μg (5.625 μg of VK2 per serving satisfies 7.5% of RDA and 11.25 μg per serving 15% of RDA). In addition to nutritional claims, labels of products containing K2 can use the health claim: “It contributes to maintaining the normal state of bone health”.
Kappa Bioscience produces synthetic vitamin K2 in trans form, the most active (cis is only 60% active). Production takes place in Denmark, using raw materials of vegetable origin. Recommended Kappa Bioscience products for dairy applications:
– K2VITAL®DELTA 1.0% – 1% mi- croencapsulated vitamin K2 (ideal for powder applications)
– K2VITAL®MCT 1.0% – in oil form (ideal for liquid applications)
All products are allergen free. Kappa Bioscience vitamin K2 is distributed in Italy by Faravelli.
For technical and commercial in- formation, please contact Faravelli Food Division: