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.