Factors enhancing the stability of ascorbic acid in alcohol-free carbonated drinks
Golubkina, N.A.; Prudnik, O.V.; Grum-Grzhimaĭlo, M.A.; Guzikova, I.A.
Voprosy Pitaniia 1: 71-74
1990
ISSN/ISBN: 0042-8833 PMID: 2346017 Document Number: 355804
Factors were studied influencing the stability of ascorbic acid (AA) in carbonated drink "Legenda". It has been established that beet-tea pigment and its mixture with polyvinylpyrrolidone produce a high stabilizing effect on AA due to formation of stable complexes with AA, which was supported by the data of spectrophotometry.
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