The stability of vitamins in food can be altered by food processing. The use of Stabilized Vitamins formulations has significantly increased vitamin tolerance to harsh processing and storage conditions. The vitamin A consistency in fortified wheat and corn flour is excellent. According to research, wheat flour and yellow corn flour stored at room temperature maintain more than 95 percent of their vitamin A after six months. However, the stability of vitamin A at high storage temperatures is not as healthy. All in all, the Stabilized Vitamins are highly efficient and are made available by us at inexpensive prices.