PURPOSE: To improve the stability of vitamin C contained in a food and drink, by incorporating a peptide which is a protein hydrolyzate and has a specific average molecular weight into the food and drink.
CONSTITUTION: A peptide which is a protein hydrolyzate and has an average molecular weight of 400W50,000 is incorporated into a food and drink containing vitamin C, e.g. a food such as a juice, and a jam. The average molecular weight of the peptide is preferably 500W25,000, and the amount of the peptide to be added is preferably 0.05W0.3wt%. For example, a protein hydrolyzate peptide having an average molecular weight of 1,500 is added to a vitamin C solution (2mg%) adjusted to a buffer solution (pH 2.5). The amounts of the peptide are (A) 0.20wt%, (B) 0.10wt%, (C) 0.05wt% and (D) none, respectively. The resultant test solutions are put in red bottles and allowed to stand in a thermostat at 25°C. The retention of vitamin C is then determined with time to give the result as shown in the figure.
SHIMIZU YASUYOSHI
YOSHII KAORU
| JPS5434063A | 1979-03-13 | |||
| JPS595257A | 1984-01-12 | |||
| JPS5126238A | 1976-03-04 | |||
| JPS569901A | 1981-01-31 |