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Additives meant to protect vitamin C actually cause more harm
Date:9/28/2011

they move around, they clump together and leave some of the vitamin C uncovered. When that happens, moisture is able to reach and degrade the exposed vitamin C.

The moisture-absorbing agents, which absorb the water at a lower humidity than vitamin C, may be absorbing so much moisture that they become saturated. When that occurs, Mauer said, the pH level around the vitamin C can change, or water can move and interact with the vitamin C. Both of these scenarios could lead to further reactions that lower the humidity at which vitamin C deliquesces and changes from solid to liquid. Once the vitamin C dissolves, it is unstable.

Next, Mauer and Lipasek plan to test more complex blends that contain more ingredients along with vitamin C. They also plan to determine how much water is necessary to destabilize vitamin C and how temperature affects the destabilization of vitamin C with anti-caking agents.


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Contact: Brian Wallheimer
bwallhei@purdue.edu
765-496-2050
Purdue University
Source:Eurekalert

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