Abstract
On heating the riboflavin solution with the addition of various calcium salts, CaCO_3 has the strong destructing action on riboflavin, though CaCl_2 and CaHPO_4 have little effect. In former case, addition of starch over 10%, the destructing action of CaCO_3 is considerably reduced. Therefore in the fortification of starchy foodstuffs CaCO_3 may be used as calcium source.
