As a highly lipophilic (fat-soluble) and sensitive compound, Vitamin K2 stability, especially MK-7, presents a significant hurdle for product developers. Traditional Formulation Trends favor capsules and tablets, which remain the most popular format due to their convenience and accurate dosing. However, to integrate K2 into the rapidly growing functional food and beverage sector, manufacturers have had to innovate advanced delivery formats.

A key technological advancement is microencapsulation, where K2 particles are enveloped in a protective matrix. This process shields the active ingredient from degradation caused by heat, oxygen, or interactions with mineral salts and moisture—factors often present in fortified beverages or baked goods. Specialized powder, oil-based, and water-soluble MK-7 grades are now being created to maximize stability and prevent crystallization, ensuring that the K2 retains its potency and bioavailability across diverse new consumer-friendly applications within the ingredients segment.

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