Vitamin D

Vitamin D (CAS 1406-16-2) is a fat-soluble vitamin supplied commercially as either cholecalciferol (D3) or ergocalciferol (D2), the two biologically active forms recognized across global markets.

It functions as a nutritional fortification agent in food, feed, and pharmaceutical applications, supporting calcium metabolism and bone health claims in regulated product categories.

In food and beverage manufacturing, it is used to fortify dairy products, plant-based milks, cereals, and infant formula to meet regulatory nutrient requirements for various consumer demographics.

Pharmaceutical manufacturers incorporate it into tablets, capsules, and oral drops as an active ingredient in dietary supplements and prescription-grade preparations for global distribution.

In animal nutrition, it is added to poultry, swine, and aquaculture feed to support skeletal development and optimize feed conversion. Agrochemical and premix producers also use it as a component.

Vitamin D is available as an oily liquid concentrate, spray-dried powder, and beadlet form. The latter is preferred for dry blending and tableting due to improved flowability and stability.

Standard grades include USP, BP, Ph. Eur., and food-grade specifications, with D3 being the dominant commercial form. Potency is expressed in International Units (IU) for accuracy.

Common concentrations range from 100,000 IU/g to 1,000,000 IU/g depending on the application. These variations allow for precise formulation in diverse industrial and nutritional settings.