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The stability of sodium ascorbate in evaporated milk

Authors: J. Conochie


Evaporated milk was fortified with vitamin C at high levels, for special requirements of the armed services, by addition of sodium ascorbate. There was a marked increase in the rate of destruction of ascorbate with increasing temperature of storage. Differences in the level of addition between 490 and 930 p.p.m. ascorbic acid did not affect the rate of destruction. There was no visible effect on the physical properties of the milk.

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