Stabilization coffee extract

Miscellaneous. Dried coffee extracts are stabilized if added ascorbic acid is incorporated during their processing (712,713). Ascorbic acid has also been studied in the tea fermentation process (714). Confectionaries (715-721) can be a good vehicle for ascorbic acid, particularly, hard candy (311) because of the presence of fruit acids and low oxygen permeability. Also, ascorbic acid has been added successfully to caramels (312,721), chocolates (312), marron glaces (715), and ice candies (716). A synthetic caviar has been developed and patented, the formulation of which calls for added ascorbic acid (722),... 

Protein purifiers often liven up their coffee breaks with complaints about the disappearing activity of their protein. The activity disappears because of irreversible adsorption of protein to the column materials, proteolytic digestion, and/or unstable conformation. Cofactors are treacherous—of whose existence the experimenter has no idea but that are nevertheless important for the stability of the protein and that get lost during the purification. The existence of a low molecular cofactor may be suspected if the protein is stable in the raw cell or membrane extract but loses—activity during dialysis against extraction buffer. 

Intermediate products from industrial processes, for stabilization and conditioning (coffee and tea extracts, pasta, sausages, sugar, etc.)... 

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