Additives Meant to Protect Vitamin C Actually Cause More Harm

Anti-caking agents in powdered products may hasten degradation of vitamin C instead of doing what they are supposed to do: protect the nutrient from moisture.

Lisa Mauer, a Purdue University professor of food science; Lynne Taylor, a professor of industrial and physical pharmacy; and graduate student Rebecca Lipasek study deliquescence, a reaction in which humidity causes a crystalline solid to dissolve. They wanted to understand how anti-caking agents protect substances such as vitamin C from humidity.

In Mauer’s laboratory, different anti-caking agents were blended with powdered sodium ascorbate, a common form of vitamin C, Continue reading