抄録
The influence of mixing of raw materials and wrapping materials for the loss of vitamin C and the fading of food color was studied with several powdered juices, enriched by vitamin C. Among several wrapping materials examined, wrapping by double layer of aluminium foil and polyethylene laminated cellophane were found to be most suitable to prevent the decomposition of vitamin C and the fading of colouring materials during the preservation. As for the mixing constituents, citric acid had considerable influence for the stabilities of vitamin C and food colors.
