Vitamin stabilization

Chemical stability (Vitamin contents after 12 months at 20-25 °C, HPLC)... 

Milk contains some important vitamins. The vitamin D content niav vary from. 10 I.U. per quart in summer to 6 in winter, depending upon the Iced and the sunlight which reach the cow. Both pasteurized and evaporated milk are often fortified by the addition, on a fluid basis, of 400 I.U. of vitamin D per quart. Vitamins A. D, and F. (alpha-tocopherol) are fal-soluble and stable at the heat treatments used in processing milk and milk products. The remaining stlamlns arc water-soluble and of varying stability Vitamins B,... 

Vitamin A added to milk is more easily destroyed by light than the native vitamin A. This is not because natural and synthetic vitamin A are different, but because these two types of vitamin A are dispersed differently in the milk (deMan 1981). The form in which vitamin A is added to food products may influence its stability. Vitamin A in beadlet form is more stable than that added as a solution in oil. The beadlets are stabilized by a protective coating. If this coating is damaged by water, the stability of the vitamin is greatly reduced (de Man et al. 1986). 

Grissom CB, Chagovetz AM, Wang Z. Use of viscosigens to stabilize vitamin B12 solutions against photolysis. ] Pharm Sci 1993 82(6) ... 

Stability (vitamin loss after 12 months at 23 °C, HPLC methods) ... 

The stabilized vitamins are sensitive against hydrolisis and chemical interactions with other vitamins. Similar to povidone [569] the stabilization effect of crospovidone could be described as desiccant action. 

The question of the use of chemicals in and on foods is now moot. Many articles have recently been written concerning such additions. There is one book devoted to the broadest aspect of this field covering the actual use of colors, fl[avors, preservatives, stabilizers, vitamins, and other food additives by the food industries— Jacobs Synthetic Food Adjuncts. Some information is also given by Blumenthal in Food Manufacturing. There are other texts with more limited scope in this connection—Hirsch, Chemische Konservierung von Lebensmittlen (1952) in which the stress is on East German practice Jacobs, Chemical Analysis of Foods and Food Products (1951) and the much older text by Folin, Preservatives and Other Chemicals in Foods (1914). 

It is known that when vitamin C is mixed with anthocyanin as an antioxidant, the two substances form a condensation product. If vitamin C is present in various functional health foods, this quality deterioration is a problem. Furthermore, since vitamin C is highly soluble in water, it is impossible to stabilize it by CyD inclusion. However, a method of stabilizing vitamin C has been developed in which the antioxidant is included in a CyD to keep it remote from the vitamin C. In such cases, depending on the type of anthocyanin, either yS- or y-CyD is more effective. 

Propylene glycol stabilizer, vitamins Citric acid... 

They are used to stabilize vitamins against temperature or increase solubility of pharmaceutical products. They also show an interesting selectivity in relation with the dimensions of the cavities (Fig. 13). 

Vitamin E acetate is easily incorporated into cosmetics and has good stability. Vitamin E is soluble in alcohol, fats and oils, and like vitamin A patmitate, can be solubilized in aqueous solutions with solubilisers such as polysorbate 80. Vitamin E acetate can be added to the oil phase of topical formulations without special precautions however, strong alkaline solution will specify the ester. 

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