Beverage containing stabilized vitamin C and iron and method of

Details Beverage containing stabilized vitamin C and iron and method of Beverage containing stabilized vitamin C and iron and method of

1974-11-15

1976-05-18

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Product with added vitamin or derivative thereof for...

424175, 426 74, 426590, 426654, A23L 130

Patent

active

039580172

ABSTRACT:
Vitamin C in beverages such as natural and manufactured fruit and vegetable flavored drinks is stabilized by addition of controlled quantities of cysteine without adverse effects on taste. More especially, beverages containing both Vitamin C and metabolically available iron are stabilized by addition of cysteine, all in specific ratios.

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Spanyar et al.; "Stabilization of Vitamin C in Foodstuffs"; Z. Lebensmitt-Untersuch; Vol. 129; pp. 133-139; 1966.
Reder; "Inhibition of Oxidation of Ascorbic Acid"; Chem. Abst. Vol. 40; pp. 2238-2239; 1946.
Fujimura; "Biochemistry of L Ascorbic Acid"; Chem. Abst. Vol. 46; pp. 4587-4588; 1946.
Esselen et al.; "Fortification of Fruit Juices with Ascorbic Acid"; Fruit Prod. Jour. and Amer. Food Mfg.; 9-1946.

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