Kvasny Prum. 1982; 28(11): 261-263 | DOI: 10.18832/kp1982053

Stability of C-vitamin in non alcoholic beverages and its possible affecting.Peer-reviewed article

Z. ZLOCH

The results of the stability of C-vitamin in various kinds of non-alcoholic beverages under worsen conditions of storage are described and discussed. The rate of a loss of the oxidation ability of ascorbic acid was compared with the changes of chief signs in a chemical composition of beverages. The significant stabilizable effect of higher acidity (above 0,8 % of citric acid) and a positive effect of an insoluble plant fibrous material (both from fruit and vegetable) on the stability of C-vitamin were observed. In addition, the presence of the fibrous material improve the biological value of a beverage. The results of the test also show that the content of monosaccharides or its substitution by saccharin respectively, has no effect on the stability of ascorbic acid in beverages. The maximum stability of C-vitamin is achieved in a form of the dry powder of the beverage preparation. As the suitable concentration of ascorbic acid in 1 kg of a fresh beverage can be considered the quantity of 100 - 200 mg of this acid. The estimate of the concentration results from a stability of ascorbic acid during a guarantee time, from a negative effects of a higher content of this vitamin in some beverages (e. g. a damage of colour) and from a required supply of ascorbic acid to the population.
(In Czech, English summary only)

Keywords: stability, C-vitamin, non alcoholic beverages

Published: November 1, 1982