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Food fortification is hindered by the instability of vitamin A. The objective was to develop a dry form of vitamin A palmitate (VAP) with improved stability compared to marketed products. This powder could be employed for large\u2010scale food fortification to help prevent VAD. VAP is emulsified with a variety of food\u2010grade ingredients, including basic methacrylate copolymer (BMC). A spray\u2010dried BMC\u2010encapsulated VAP (PFH\u2010VAP) was produced using laboratory\u2010scale equipment. Subsets were assessed for determination of the VAP content and VAP recovery after cooking in water. Another subset was subjected to accelerated stability testing. Two high\u2010performance formulations were produced at the pilot scale. The two most promising PFH\u2010VAP formulations and a commercially available vitamin A product were each incorporated into bouillon cubes, stored (40\u00b0C, 75% relative humidity), and subjected to stability testing. The optimized laboratory\u2010scale formulations exhibited &gt;\u200990% VAP recovery after cooking. The pilot\u2010scale batches showed 95% and 65% VAP recoveries after cooking and accelerated stability testing, respectively. After 12\u2009months of stability testing, 70% and 68% VAP recoveries were achieved for the pilot\u2010scale batches of PFH\u2010VAP\u2010fortified bouillon. A 15% VAP recovery was obtained from the bouillon fortified with a commercial product. PFH\u2010VAP demonstrated a substantial stability advantage over an existing commercial formulation of VAP in a proof\u2010of\u2010concept food vehicle (bouillon). The use of PFH\u2010VAP could increase the nutritional and health benefits of vitamin A\u2010fortified foods and condiments.<\/jats:p>","DOI":"10.1002\/fsn3.71237","type":"journal-article","created":{"date-parts":[[2025,11,21]],"date-time":"2025-11-21T15:18:53Z","timestamp":1763738333000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["An Encapsulated Vitamin A Palmitate Powder With Improved Stability for Use in Food Fortification"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-2162-1068","authenticated-orcid":false,"given":"Samantha","family":"Brady","sequence":"first","affiliation":[{"name":"Particles for Humanity, PBC  Cambridge Massachusetts USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elsa Abou","family":"Jaoude","sequence":"additional","affiliation":[{"name":"LIS France  C\u00e9rences France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Julie","family":"Wyns","sequence":"additional","affiliation":[{"name":"LIS France  C\u00e9rences France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haisong","family":"Yang","sequence":"additional","affiliation":[{"name":"Particles for Humanity, PBC  Cambridge Massachusetts USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Justyna","family":"Ebbesen","sequence":"additional","affiliation":[{"name":"Eurofins Vitamin Testing A\/S  Vejen Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elise","family":"Ivarsen","sequence":"additional","affiliation":[{"name":"Eurofins Vitamin Testing A\/S  Vejen Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Julie","family":"Straub","sequence":"additional","affiliation":[{"name":"Straub Pharma Consulting, Inc.  Winchester Massachusetts USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"J\u00e9r\u00f4me","family":"Vallejo","sequence":"additional","affiliation":[{"name":"LIS France  C\u00e9rences France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Don","family":"Chickering","sequence":"additional","affiliation":[{"name":"Particles for Humanity, PBC  Cambridge Massachusetts USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,11,21]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/nyas.15207"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/nyas.15155"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/nyas.15156"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.3329\/jhpn.v31i4.19975"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1126\/scitranslmed.aaw3680"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.746018"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1159\/000371618"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu8060349"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.12944\/CRNFSJ.10.3.27"},{"key":"e_1_2_10_11_1","unstructured":"Codex Alimentarious International Food Standards.2023.\u201cCodex General Standard for Food Additives (GSFA) Online Database.\u201dhttps:\/\/www.fao.org\/fao\u2010who\u2010codexalimentarius\/codex\u2010texts\/dbs\/gsfa\/en\/."},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cdnut.2024.102088"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.yrtph.2011.05.012"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.2903\/j.efsa.2010.1513"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.yrtph.2021.104887"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2016.03.001"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.07.084"},{"key":"e_1_2_10_18_1","unstructured":"International Conference on Harmonization.2003.\u201cStability Testing of New Drug Substances and Products Q1A(R2).\u201dhttps:\/\/database.ich.org\/sites\/default\/files\/Q1A%28R2%29%20Guideline.pdf."},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12355\u2010022\u201001183\u20107"},{"key":"e_1_2_10_20_1","unstructured":"Lewis J.2019.\u201cCodex Nutrient Reference Values.\u201dhttps:\/\/openknowledge.fao.org\/server\/api\/core\/bitstreams\/2033128c\u20104d26\u201047d0\u20108f67\u20102f736c4a1d29\/content."},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12941"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.sciaf.2020.e00667"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.2012.03091.x"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1002\/biof.117"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.112.034637"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0233615"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/s2214\u2010109x(22)00367\u20109"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1073\/pnas.2211534119"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1111\/nyas.15174"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.5897\/AJFS2015.1385"},{"key":"e_1_2_10_31_1","unstructured":"World Health Organization.2006.\u201cGuidelines on Food Fortification With Micronutrients.\u201dhttps:\/\/www.who.int\/publications\/i\/item\/9241594012."},{"key":"e_1_2_10_32_1","unstructured":"World Health Organization.2009.\u201cGlobal Prevalence of Vitamin A Deficiency in Populations at Risk 1995\u20132005: WHO Global Database on Vitamin A Deficiency.\u201dhttps:\/\/www.who.int\/publications\/i\/item\/9789241598019."},{"key":"e_1_2_10_33_1","unstructured":"World Health Organization.2018.\u201cEvaluation of Certain Food Additives: Eighty\u2010Sixth Report of the Joint FAO\/WHO Expert Committee on Food Additives.\u201dhttps:\/\/www.who.int\/publications\/i\/item\/9789241210232."},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c06087"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu14050950"}],"container-title":["Food Science &amp; 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