1959 年 12 巻 4 号 p. 225-227
The stability of l-ascorbic acid mixed with corn syrup was tested. The preservation of /-ascorbic acid in candies is affected by heavy metal content in corn syrup. About 99.5% of l-ascorbic acid enriched to candies were remained when it was mixed to concentrate cooled to 90°C after removing the pan from the fire.