Abstract
Fortified chewing gum, hard candy, jam to which ascorbic acid had been added after processing, ascorbic acid tablets, and a natural orange concentrate were stored under controlled conditions for periods up to one year. The data show that 70 to 80% of the ascorbic acid remained stable for protracted periods if the carriers were protected from moist conditions and not subject to temperatures in excess of 23.9 °C. When exposed to conditions of high relative humidity and temperature the products became objectionable from the standpoint of physical appearance before the ascorbic acid losses became excessive. Fortified jams retained 75% of the added ascorbic acid after six months at 23.9 °C.
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