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Deliquescence Behavior and Chemical Stability of Vitamin C Forms (Ascorbic Acid, Sodium Ascorbate, and Calcium Ascorbate) and Blends
- Hiatt, Ashley N., Ferruzzi, Mario G., Taylor, Lynne S., Mauer, Lisa J.
- International journal of food properties 2011 v.14 no.6 pp. 1330-1348
- ascorbic acid, calcium, dehydroascorbic acid, foods, relative humidity, shelf life, sodium, stored products
- The stability and type of vitamin C added to foods is important for enhancing product quality, label claims, and shelf-life. To improve understanding of stability, the effects of deliquescence, storage relative humidity (RH) formulation, and addition of ascorbyl palmitate and dehydroascorbic acid on degradation of vitamin C at 25°C were studied. Individual vitamin C forms (ascorbic acid, sodium, and calcium ascorbate) and mixtures were stored below, near, and above their deliquescence RH for up to 12 weeks. Vitamin C stability was significantly affected by RH and vitamin form (p < 0.0001). Formulation affected deliquescence and chemical stability: mixtures were significantly less stable above RH₀ₘᵢₓ than below (p < 0.0001). Ascorbyl palmitate-enhanced degradation rates of more soluble vitamin C forms, and the presence of dehydroascorbic acid reduced vitamin blend stability. It is important that vitamin C products be stored below the deliquescence RH to avoid enhanced vitamin losses.