Effect of Food Additives on Stability of Ascorbic Acid and Sodium Ascorbate Solutions (V)

On the Sodium Hexametaphosphate

Abstract

In order to study conditions to retain the effect of vitamin or antioxidant action, substances mentioned in the heading were examined as to how their stabilities were affected by sodium hexametaphosphate coexisting with other food additives and food components in water containig 32μg% Cu²⁺.
1. Sodium hexametaphosphate had remarkable stabilizing effect on ascorbic acid and its sodium salt, and had the maximum effect within a range of 8 to 30mg%concentration.
2. The effect of coexisting other food additives and food components with sodium hexametaphosphate on the stabilities of the vitamin and its sodium salt could be grouped into four types as follows:
a) Residual rates of ascorbic acid and its sodium salt went on decreasingly and their differences were remarkable when certain food additives (below mentioned) coexisted with sodium hexametaphosphate.
Name of the food additives: saccharin sodium, sodium cyclamate.
b) Residual rates of ascorbic acid and its sodium salt went on decreasingly and their differences were slight when food additives described later coexisted sodium hexametaphosphate.
Name of the food additives: sodium benzoate, sodium alginate, sodium carboxymethyl-cellulose.
c) Residual rates of ascorbic acid and its sodium salt were at the the lowest level at a certain concentration of food additives which were added to the vitamin solution with sodium hexametaphosphate.
Name of the food additives: sodium tripolyphosphate, sodium dehydroacetate, glycine, sodium glutamate, soluble starch, sodium chloride.
d) Good effect of sodium hexametaphosphate on the vitamin-stabilizing ability was found by the coexistence of below described food additives.
Name of the food additives: citric acid, sucrose, sorbitol, propylene glycol.
As observed above, although sodium hexametaphosphate alone had a good stabilizing abilizing ability, the coexistence of other food additives and food components reduced its protective effect against the decomposition of ascorbic acid and its sodium salt. The mixture of citric acid and sodium hexametaphosphate showed a extremely good effect on stabilizing ascorbic acid and its sodium salt.