Anti-caking agents in powdered products may hasten degradation of vitamin C instead of doing what they are supposed to do: protect the nutrient from moisture.



Lisa Mauer, a Purdue University professor of food science; Lynne Taylor, a professor of industrial and physical pharmacy; and graduate student Rebecca Lipasek study deliquescence, a reaction in which humidity causes a crystalline solid to dissolve. They wanted to understand how anti-caking agents protect substances such as vitamin C from humidity.

 

Continued at MedicalNewsToday>>

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