清凉飲料水のビタミンC強化について : (IV)ビタミンC強化オレンジジュースの重合燐酸塩によるビタミンCの安定化および変色防止効果

概要

論文の詳細を見る
Vitamin C enriched orange juice was produced in factory production-manners. On these products, change of pigments was carefully observed in order to see the effects of the following factors respectively, such as polyphosphate, water and method of production. Addition of a certain amount of polyphosphate to the products in the course of manufacture proved to be comsiderably effective against the decomposition of vitamin C and pigments, but the addition during preservation, very little effect was observed. It was found that HTST method decreased considerably the rate of decomposition of vitamin C and pigment as compared with the usual pasteurization. The decomposition of vitamin C and pigment was found hardly influenced by the water used. As for the influence of temperature during preservation, there was little difference either with or without polyphosphate. On the contrary, the volume of air in the bottle was found to be one of the important factors of vitamin C decomposition.
日本ビタミン学会の論文
1962-11-25