Abstract
Stability of various thiamine salts, possessing different solubility in water and different acidity, was examined by preparing into powders compounded with wheat starch, precipitated calcium carbonate, ascorbic acid, or calcium ascorbate. It was thereby found that the stability of thiamine in powder preparations is chiefly dependent on the solubility of thiamine salts, the sparingly soluble salts being stable in principle. In the combination with calcium carbonate, which is a weakly acid salt, the neutral (mono) salts of thiamine were not affected but the acidic (di) salts seem to undergo reaction in the presence of water and the stability decreased in some of the sparingly soluble salts. In combination with ascorbic acid, due to its acidity, monosalts of thiamine underwent change and their stability decreased, but the acidic salts, especially their sparingly soluble salts, were stable. The use of calcium ascorbate in place of ascorbic acid makes sparingly soluble thiamine monosalts markedly stable.
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