A solid vitamin-containing product in which the vitamins are protected against oxidation is prepared by dispersing an oil containing vitamins in a hot aqueous solution of a colloid which on cooling sets to a jelly, and forming the dispersion or emulsion into predetermined shapes, cooling the shaped products and drying them. The oil may be fish liver oil and is emulsified so as to become the internal phase of the emulsion. The colloid may be gelatine or pectin, with or without additions of gum acacia, boiled starch, tragacanth and casein, and may contain also a plasticizer such as glycerine and an antioxidant or reducing substance. A transparent product may be obtained if the refractive indices of the two phases of the emulsion are made substantially identical as by addition of rosin to the oil. Colouring agents serving to exclude light of certain wave lengths may also be added. Vitamin C or liquids containing it may be suspended in the oil which already contains vitamins A and D, and water-soluble vitamins may be added to the colloid. The emulsion whilst still liquid may be directly moulded into pastilles, or into hollow capsules to be filled with another medicament, or may be subdivided by extrusion or spraying. When moulded into sheets, strips or the like these may be further divided, after solidification, by cutting or punching and the subdivisions may be washed with a solvent to remove any oil so exposed on the surface, or may be coated with gums, sugar, chocolate, plain gelatine or with the gelatine-oil emulsion. Small solidified particles of the emulsion may be compressed into tablets, with or without binders or other medicaments such as iron, or preformed tablets of medicaments may be coated with the emulsion. Granules of the dry solid product may be added to dry cereal foods for poultry or animals, dry milk or malted milk, or chocolate preparations. Specifications 15403/12, [Class 81 (i)], and 15365/15, [Class 121], are referred to. The prior use of antioxidants, such as hydroquinone and other hydroxylated and aminated ring compounds, gum guaiac, and the native constituent of cereal grains, as stabilizers for vitamin A is also referred to. The Specification as open to inspection under Sect. 91 refers also to glucose as an ingredient of the colloid solution. This subject-matter does not appear in the Specification as accepted.ALSO:A solid vitamin-containing product in which the vitamins are protected against oxidation is prepared by dispersing an oil containing vitamins in a hot aqueous solution of a colloid which on cooling sets to a jelly, and forming the dispersion or emulsion into predetermined shapes, cooling the shaped products and drying them. The oil may be fish liver oil and is emulsified so as to become the internal phase of the emulsion. The colloid may be gelatine or pectin, with or without additions of gum acacia, boiled starch, tragacanth and casein, and may contain also a plasticizer such as glycerine and an antioxidant or reducing substance. A transparent product may be obtained if the refractive indices of the two phases of the emulsion are made substantially identical as by addition of rosin to the oil. Colouring agents serving to exclude light of certain wave lengths, may also be added. Vitamin C or liquids containing it may be suspended in the oil which already contains vitamins A and D, and water-soluble vitamins may be added to the colloid. The emulsion whilst still liquid may be directly moulded into pastilles, or into hollow capsules to be filled with another medicament, or may be subdivided by extrusion or spraying. When moulded into sheets, strips or the like these may be further divided, after solidification, by cutting or punching and the subdivisions may be washed with a solvent to remove any oil so exposed on the surface, or may be coated with gums, sugar, chocolate, plain gelatine or with the gelatine-oil emulsion. Small solidified particles of the emulsion may be compressed into tablets, with or without binders or other medicaments such as iron, or preformed tablets of medicament may be coated with the emulsion. Granules of the dry solid product may be added to dry cereal foods, for poultry or animals, dry milk or malted milk, or chocolate preparations. Specifications 15403/12, [Class 81 (i)], and 15365/15, [Class 49], are referred to. The prior use of antioxidants, such as hydroquinone and other hydroxylated and aminated ring compounds, gum guaiac, and the native constituent of cereal grains, as stabilizers for vitamin A is also referred to. The Specification as open to inspection under Sect. 91 refers also to glucose as an ingredient of the colloid solution. This subject-matter does not appear in the Specification as accepted.ALSO:Solid granules of a vitamin-containing product for addition to dry cereal food for poultry or animals, in which the vitamins are protected against oxidation, are prepared by dispersing an oil containing vitamins in a hot aqueous solution of a colloid which on cooling sets to a jelly, and forming the dispersion or emulsion into predetermined shapes, cooling the shaped products and drying them. The oil may be fish liver oil and is emulsified so as to become the internal phase of the emulsion. The colloid may be gelatine or pectin, with or without additions of gum acacia, boiled starch, tragacanth and casein, and may contain also a plasticizer such as glycerine and an antioxidant or reducing substance. A transparent product may be obtained if the refractive indices of the two phases of the emulsion are made substantially identical as by addition of rosin to the oil. Colouring agents serving to exclude light of certain wavelengths may also be added. Vitamin C or liquids containing it may be suspended in the oil which already contains vitamins A and D, and water-soluble vitamins may be added to the colloid. The emulsion whilst still liquid may be directly moulded or may be subdivided by extrusion or spraying. When moulded into sheets, strips or the like, these may be further divided, after solidification, by cutting or punching and the subdivisions may be washed with a solvent to remove any oil so exposed on the surface, or may be coated with gums, sugar, chocolate, plain gelatine or with the gelatine-oil emulsion. Specifications 15403/12, [Class 81 (i)], and 15365/15, [Class 121], are referred to. The Specification as open to inspection under Sect. 91 refers also to glucose as an ingredient of the colloid solution. This subject-matter does not appear in the Specification as accepted.