Decomposition and discoloration of L-ascorbic acid freeze-dried with saccharides

• Published in: Innovative food science & emerging technologies Vol. 8; no. 4; pp. 500 - 506
• Main Authors: Hung, Lan-hsin, Horagai, Yuka, Kimura, Yukitaka, Adachi, Shuji
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2007
• Subjects: alpha-cyclodextrin; ascorbic acid; carbohydrates; cyclodextrins; Decomposition; degradation; Discoloration; freeze drying; Glass transition; gum arabic; L-Ascorbic acid; lactose; Maltodextrin; maltodextrins; polysaccharides; Relative humidity; sorption isotherms; soybean products; trehalose; Relative humidity; Glass transition; L-Ascorbic acid; Discoloration; Decomposition; Maltodextrin

L-Ascorbic acid (vitamin C) was freeze-dried along with the following six types of wall materials: soluble soybean polysaccharide (SSPS), gum arabic (GA), maltodextrin (MD), α-cyclodextrin (α-CD), trehalose (Tre) and lactose (Lac). α-CD, Tre and Lac were used in mixtures with MD (weight ratio of 1:1...