The stability of vitamin K2 determines the freshness that needs to be customized

A study published in the journal Molecules suggests that the MK7 content of vitamin K2 is linked to the stability of the formula. This finding could explain the differences found in finished products analyzed in global markets in recent years.

The study compared the content curves of different MK7 feedstocks and their stability under normal (12 months /25℃/60%RH) and accelerated (6 months /40℃/75% RH) conditions to test their performance in the presence of different commonly used excipients.

Therefore, calcium-free microcrystalline cellulose excipients are more suitable for this vitamin K2 system than traditional DCP and earlier dextrin and starch excipients

All active ingredients are independently formulated by combining MK7 with minerals that are widely used in the market. Finally, experimental observations were supplemented by comparing actual/nominal levels of MK7 in different formulations available on the international market, where the manufacturer indicated on the label the origin of the MK7 used in the production of the finished product.

This study also highlights that although vitamin K2 may exhibit strong high thermal stability, degradation can also occur after exposure to UV radiation and alkaline compounds.