The Use of Ascorbic Acid in Processing Foods

Degradation of L‐Ascorbic Acid in the Amorphous Solid State

“…Relative to the other vitamins, ascorbic acid poses the greatest challenges to chemical stability and product shelf life (Rickman and others ; Riaz and others ). Its sensitivity to moisture, temperature, light, oxygen, and pH have made its degradation during food processing and storage an ongoing subject of study, particularly in the aqueous state, as in juices and beverages, and in the crystalline state in single ingredients and powdered vitamin pre‐mixes (Bauernfeind ; Bauernfeind and Pinkert ; Rickman and others ; Hiatt and others ).…”

Enrichment of fruit products and fruit juices

“…Therefore, this article does not attempt a complete review of the literature concerning this subject. Bauernfeind (1953) covers the use of ascorbic acid in food processing up to 1953, and there have been many journal articles published since that time concerning various aspects of ascorbic acid in fruits.…”

“…All of these data clearly indicate the sound nutritional basis for standardizing the ascorbic acid content of fruit juices and drinks, so that regardless of consumer preference, an adequate intake of ascorbic acid is provided. This practice has been carried on commercially for some time, and the literature is replete with reports concerning the technology of ascorbic acid enrichment of fruit juices and blends and the stability of both natural and added ascorbic acid in various fruit products (Bauernfeind, 1953;Brody and Bedrosian, 1961;Curl and Talburt, 1954;Feaster et al, 1950;Fitting and Miller, 1960;Huggart et al, 1954;Lamb, 1946;Lamden et al, 1960;Pelletier and Morrison, 1965;Robinson et al, 1945;Ross, 1944;Strachan, 1942). On the basis of experience, it is usually anticipated that juices to which 40 to 50 mg. of ascorbic acid are added per 4 fluid ounces will contain 30 to 40 mg. after processing and market storage.…”

Transport of Oxygen Through Ice and Frozen Minced Fish

“…Among the methods presently used for retarding oxidative rancidity are surface applications of ice glazes (Tarr 1947;Tarr 1948;Bauernfeind 1953; Anderson and Danielson 1961) or protective calcium alginate gels (Glicksman 1969). These methods are premised on the glazes serving as a barrier to oxygen diffusion and the assumption of the absence of in situ oxygen.…”