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Thermal Stability of Vitamin B6 Compounds in Liquid Model Food Systems

โœ Scribed by J. F. GREGORY III; M. E. HINER

Book ID
108806059
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
786 KB
Volume
48
Category
Article
ISSN
0022-1147

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## Abstract Effect of various preservatives, sugar, ascorbic acid and light on the stability of sunset yellow and tartrazine was studied. While sulphur dioxide enhanced the rate of degradation of sunset yellow, it stabilized tartrazine in aqueous model systems. At 30 and 45% sugar levels, the rate