All(?) of the experts claim that vitamin C degrades rapidly during the
boiling process of making jelly to where it is absent from the finished
product. Could it be possible that this is a myth that everyone(?) claims
but no one has tested to confirm? Could it be like the Pine Needle myth
where experts claim "pine needles are acidic" but few, if any pine needles
actually are acidic?
In my "Handbook of Chemical Data" it says that the melting point of
Ascorbic Acid, Vitamin C, is 192 degrees C (377.6 F). So how can it degrade
if it hasn't gotten hot enough to even melt yet? Am I missing something
here?
Jim Fruth
Brambleberry Farm
Pequot Lakes, MN 56472
For jams, jellies, syrups and more:
www.jellygal.com
1-877-265-6856 (Toll Free)
1-218-831-7018 (My Cell)
[NAFEX] Vitamin C in jelly myth?,
Jim Fruth, 04/22/2009