Abstract
The stability of ascorbic acid at several concentrations in various liquid media including aqueous solutions of cellulose gums, pectin, sucrose, dextrose, corn syrup, and in glycerin and propylene glycol was studied. The effect of pH in aqueous solutions of ascorbic acid was also studied. Viscosity alone as produced by gums did not prevent decomposition of ascorbic acid. Sugar and sorbitol solutions exerted a marked stabilizing effect. Ascorbic acid was relatively stable in glycerin and propylene glycol and in sugar and sorbitol solutions. Data are presented on the rates of decomposition of ascorbic acid in these media after storage at room temperature and at 40°C. The stability of ascorbic acid in syrups containing conjointly vitamins of the B‐complex is not materially affected.
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