Effect of Caramelized Fructose on the Stability of l-Ascorbic Acid


THE investigation of the effect of caramelized fructose on the stability of l-ascorbic acid was suggested by the demonstration that caramelization of lemonade powders at high storage temperatures was due to fructose which was formed from sucrose by hydrolysis, made possible by the liberation of water of crystallization of citric acid1; and also by the fact that a darkening of colour and a loss of ascorbic acid are associated changes in orange juice concentrate, although the relationship between the two processes is by no means clear.

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  1. 1

    Isaac, Wm. Edwyn, "Storage of Synthetic Citrus Powders", Ind. Eng. Chem., 35, 470 (1943).

  2. 2

    Harris, L. J., Nature, 132, 27 (1933).

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ISAAC, W. Effect of Caramelized Fructose on the Stability of l-Ascorbic Acid. Nature 154, 269–270 (1944) doi:10.1038/154269a0

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