Process for addition and stabilization of vitamin C in a hard ca

Details Process for addition and stabilization of vitamin C in a hard ca Process for addition and stabilization of vitamin C in a hard ca

1984-11-08

1987-09-08

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Product with added vitamin or derivative thereof for...

426660, 426512, 514474, A23L 1302, A23G 300

Patent

active

046923390

ABSTRACT:
Vitamin C is added to candy-like comestibles requiring high cooking temperatures in the form of powdered ascorbic acid and/or sodium ascorbate at a precise time in the cooking cycle. The Vitamin C is rapidly dispersed in the hot fluid candy and the admixture is cast into molds and rapidly cooled thereby stabilizing ascorbic acid within the crystalline lattice of the candy and avoiding any significant Vitamin C loss through oxidation or decomposition.

REFERENCES:
patent: 2676136 (1954-04-01), Myhre
patent: 2721161 (1955-10-01), Maiese
patent: 3525791 (1970-08-01), Ahrens
patent: 4153732 (1979-05-01), Muhler
patent: 4311722 (1982-01-01), Vink
patent: 4517205 (1985-05-01), Aldrich
Bush, Skuse's Complete Confectioner, Bush & Co. Ltd., London, England, 1957, pp. 41-43.
Roth, Old Fashioned Candymaking, Henry Regnery Co., Chicago, Ill., 1974, pp. 87-88.

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