Colloidal characteristics and dispersion stability of ascorbate-zinc-isoleucinate triple chelated complex in fermented dairy matrix

Puntos clave

• Improved dispersion stability is observed, indicating effective colloidal characteristics.
• The complex exhibits enhanced properties under various fermentation conditions.
• Assessment of the chelated complex focuses on its interactions in a dairy matrix.
• Findings may enable the formulation of more stable dairy products with added nutrients.