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Vitamin C left unprotected

Anti-caking agents, a food additive often used to protect vitamin C in powdered products may cause more harm than good.  A recent study done by Purdue University faculty found that foods made with powdered vitamin C may lose the vitamins nutrients at a lower humidity level.  Lisa Mauer, a Purdue University professor of food science said  the anti-caking agents act like raincoats protecting particles from moisture, however the research found the moisture repellant agents are mobile and often clump together leaving the vitamin C exposed.  Once moisture reaches the vitamin C, it is destabilized and its nutrient values are lost.

The study’s findings were published in the Journal of Food Science.

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