VITAMIN D-2

CAS: 50-14-6 NUTRIENT SUPPLEMENT

Vitamin D-2, also known as ergocalciferol, is a form of vitamin D used in foods as a nutrient supplement under US food additive regulations.

What It Is

Vitamin D-2, scientifically referred to as ergocalciferol, is a form of vitamin D recognized for its role as a nutrient supplement in foods and dietary formulations. It is one of the secosteroid compounds in the vitamin D family, identified by the Chemical Abstracts Service with the CAS number 50-14-6. In regulatory terms in the United States, it is permitted as a nutrient supplement added to select food categories under specific conditions. The structure of vitamin D-2 differentiates it from vitamin D-3 (cholecalciferol) by virtue of a double bond and side chain variation, though both share the capability of serving as sources of vitamin D in fortified foods. Vitamin D compounds do not have an INS or E number assigned like other conventional food additives, but their inclusion in regulations such as 21 CFR 172.379 and 21 CFR 184.1950 reflects their recognized status as safe when used as permitted nutrient sources in foods. Regarding identity, vitamin D-2 exists as a crystalline substance produced from the photochemical conversion of ergosterol — a precursor sterol derived from yeast or fungal sources — to the active ergocalciferol form. This transformation illustrates the biochemical lineage of vitamin D-2 from plant- or yeast-derived precursors to the form used in food fortification.

How It Is Made

The production of vitamin D-2 for use as a nutrient supplement in food typically involves the ultraviolet irradiation of ergosterol obtained from yeast or related fungal sources. This irradiation induces a photochemical transformation in the ergosterol molecule that opens a ring structure and creates ergocalciferol. After irradiation, the resulting vitamin D-2 is purified, often by crystallization, to yield a product suitable for use in nutritional applications. Under US regulation, the production and purity of vitamin D-2 used in food is referenced to specifications such as those found in the Food Chemicals Codex, which helps define quality and identity requirements. The crystallization and purification steps are designed to achieve a level of purity that is consistent with food-grade requirements and suitable for use in fortification of foods. Variants of vitamin D-2 production also include processing of mushroom powder or other substrates rich in ergosterol, where controlled ultraviolet exposure converts endogenous ergosterol to vitamin D-2 in situ. These manufacturing descriptions reflect general industry practices rather than proprietary processes and aim to describe the pathway from precursor sterol to usable nutrient additive in a manner consistent with regulatory expectations such as those identified in 21 CFR 172.379 and 21 CFR 184.1950.

Why It Is Used In Food

Vitamin D-2 is used in foods primarily to supply an essential nutrient that supports dietary vitamin D intake. As a nutrient supplement, it serves a technological role in fortifying foods to address dietary needs for vitamin D, especially in populations where sunlight exposure or dietary sources may be insufficient. Regulatory allowances such as those in US provisions permit vitamin D-2 to be added to certain beverages, plant-based alternatives, and other fortified food categories to ensure that the final product contributes to overall vitamin D intake. This functional use aligns with public health strategies to prevent inadequate vitamin D status in consumer populations. Unlike food additives used for preservation or flavor modification, the inclusion of vitamin D-2 is focused on nutritional enhancement. Its capability to be integrated into a variety of product formulations — from dairy or plant alternatives to prepared foods — offers manufacturers flexibility in creating nutrient-fortified products that can help consumers meet recommended levels of vitamin D.

Adi Example Calculation

An illustrative calculation for intake of vitamin D from fortified foods can demonstrate how total daily consumption might be estimated. For example, if a fortified plant-based beverage provides a certain amount of vitamin D-2 per serving and a consumer consumes multiple servings in a day, the total contribution from that source would be added to background dietary vitamin D intake. Assuming a hypothetical fortified beverage supplies a defined quantity of vitamin D activity per serving, the calculation multiplies that amount by the number of servings consumed to estimate contribution from that product. This illustrative approach does not recommend specific intake levels for individuals but shows how exposure assessments account for multiple food sources. Regulatory evaluations use such exposure estimates to ensure that fortification practices do not lead to cumulative intakes exceeding upper safety thresholds.

Safety And Health Research

Safety evaluations for vitamin D-2 as a nutritional compound focus on its role as a source of the nutrient vitamin D and potential exposure levels from fortified foods. Regulatory bodies assess data on absorption, metabolism, and potential toxicity at intake levels relevant to dietary exposure. Because the active nutrient vitamin D is involved in calcium metabolism and bone health, research often examines how vitamin D-2 contributes to vitamin D status without exceeding established upper intake limits. Formal assessments of vitamin D-2 in food contexts consider manufacturing methods, purity, and potential contaminants, with specifications referenced in standards such as the Food Chemicals Codex. Although human clinical data on nutrient outcomes inform dietary reference values and tolerable upper intake levels for vitamin D in general, specific toxicological endpoints linked to food additive use of vitamin D-2 are addressed within the framework of overall vitamin D safety and dietary exposure assessment. International expert committees also provide broader context on nutrient safety evaluations for vitamin sources added to food.

Regulatory Status Worldwide

In the United States, vitamin D-2 is recognized under specific entries in the Code of Federal Regulations. Section 21 CFR 172.379 permits vitamin D-2 as a nutrient supplement with prescribed conditions for safe use in foods, and Section 21 CFR 184.1950 identifies crystalline vitamin D-2 as a food substance affirmed as Generally Recognized As Safe (GRAS) when used accordingly. These provisions confirm that vitamin D-2 is permitted in food applications as a source of vitamin D under defined regulatory conditions. In the European Union, food additives are assigned E numbers when authorized for use; vitamin D compounds such as vitamin D-2 do not appear with a designated E number on the established Union list of food additives, and authorization for nutrient sources or novel food ingredients in EU markets would be subject to separate evaluations by the European Food Safety Authority (EFSA). Internationally, bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) provide evaluations and specifications that inform international standards and Codex Alimentarius guidelines for nutrient sources and food additives, although specific acceptable daily intakes or regulatory limits for vitamin D-2 as an additive are not universally codified in the JECFA database. The regulatory landscape reflects a combination of US-specific food additive permissions and broader international frameworks for recognizing nutrient sources in foods.

Taste And Functional Properties

Vitamin D-2, as a nutrient supplement in food, does not generally impart significant taste or aroma at the levels used for fortification, and it is typically incorporated in a manner that does not alter the sensory properties of the finished product. Its physical form as a crystalline substance allows it to be blended into dry mixes or dissolved into lipid-containing systems, given its fat-soluble nature. Because fat-soluble vitamins such as vitamin D-2 are insoluble in water, they are often formulated into oil dispersions or encapsulated preparations to aid in even distribution and stability in food matrices. Functional behavior in food systems also considers the compound's sensitivity to light and oxidation, which can affect potency over time; therefore, formulation, packaging, and storage conditions are chosen to minimize degradation. The integration of vitamin D-2 into foods must balance its nutritional contribution with maintenance of product quality, ensuring that fortification does not compromise organoleptic or functional attributes of the final food.

Acceptable Daily Intake Explained

Regulatory risk assessment for compounds like vitamin D-2 incorporates the concept of acceptable daily intake (ADI) as a measure of exposure that carries negligible risk over a lifetime. For essential nutrients such as vitamin D, the focus is often on dietary reference values and tolerable upper intake levels derived from nutritional science rather than traditional ADIs used for non-nutrient food additives. Tolerable upper intake levels for vitamin D consider the potential for adverse effects at high intakes, independent of the source, and help guide fortification practices to avoid excessive exposure. In regulatory contexts, fortified food products containing vitamin D-2 are formulated to contribute safely to overall dietary vitamin D intake without exceeding established upper intake limits. The explanation of ADI in this setting emphasizes that ADI represents a safety threshold rather than a recommended intake, and that regulatory authorities use conservative uncertainty factors in setting guidance to protect all population groups.

Comparison With Similar Additives

Vitamin D-2 can be compared with other sources of vitamin D used in foods, such as vitamin D-3 (cholecalciferol) and vitamin D from UV-treated mushroom powder. Vitamin D-3, another form of vitamin D permitted as a nutrient source, differs in chemical structure and may be chosen in formulations based on source availability or desired nutritional profile. UV-treated mushroom powder containing vitamin D-2 provides an alternative source derived from whole food substrates rather than isolated crystalline ergocalciferol. Both forms serve similar functional roles in fortification, but differences in stability and bioavailability may influence product formulation strategies. Considering these sources highlights how nutrient supplements with overlapping functions can be selected to meet regulatory requirements and consumer needs.

Common Food Applications Narrative

Vitamin D-2 is incorporated into a wide range of fortified food products as a nutritional source of vitamin D. Common applications include fortified plant-based beverages marketed as dairy alternatives, where vitamin D-2 contributes to the nutritional profile in a manner similar to traditional dairy milks fortified with vitamin D. Similarly, breakfast cereals and grain products might be enriched with vitamin D-2 to provide an additional nutrient that supports daily intake. Other applications include fortified nutrition bars, fortified ready-to-drink beverages, and meal-replacement products that aim to deliver key micronutrients. In each of these product categories, the addition of vitamin D-2 is intended to help consumers achieve adequate vitamin D intake without imparting noticeable changes to taste or texture. Through targeted fortification, manufacturers can create products that align with nutritional guidelines and offer consumers convenient sources of vitamin D in their daily diets.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.379 and 21 CFR 184.1950

EFSA

  • Notes: EFSA specific authorizations for vitamin D-2 as food additive not found in Union list

JECFA

  • Notes: JECFA evaluations for vitamin D sources are general and not specific ADI values

Sources

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