Abstract
For the purpose of improving the methods of stabilizing of vitamin C and blistering agent and preventing of food dye fading, changes of vitamin C content, CO_2 production and food dye fading after 30 days storage were studied on the various products under different conditions of humidity and wrapping materials. The conclusion obtained was as follows : (1) When aluminium foil was used as wrapping container, oxydative degeneration of vitamin C and denaturation of blistering agent and food dyes were prevented fairly well in high temperature and humidity during a long period. (2) When polyethylene laminated cellophane or damp-proof cellophane was used for wrapping material, reduction in vitamin C content and CO_2 production were 10 or 20% and about 30%, respectively, and 10 to 20% fading of food dyes was demonstrated. Furthermore when humidity reached 90%. its effect was intensified very distinctly, therefore the keeping quality of the drinks was not to be expected by these wrapping material. (3) However double or triple wrapping by polyethylene laminated cellophane assured better results in a milieu of 85% humidity and 37℃ for 30 days storage. Deteriolating effects of storage in each condition seems to be closely related to the duration of storage.
