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If the citrus fruit juice is being boiled in a base of syrup, can I raise the temperature with less vitamin C loss?
Question Date: 2012-01-07
Answer 1:

The juice is primarily made of water so we expect it to boil at ~212 degrees F. Vitamin C (a solid at room temperature) has a melting point of 304 degrees F and a boiling point of 1027 degrees F!!! So this means we would not expect to boil off the vitamin C on the stove top.


Answer 2:

I like your question about the syrup. I do not know for sure what would happen but here is my hypothesis: the syrup is made of a molecule (sucrose) that is not an oxidant in acidic conditions like in juice and should not react with the vitamin C. But the syrup will make the juice mixture thicker (more viscosity) and will keep the molecules from moving around as fast as when there wasn't syrup in the juice. This may act to keep more of the "active" vitamin C around for longer periods at higher temperature. Again this sounds like a good experiment.



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