Tag: Ph stability

Sucralose is approximately 600 times sweeter than sucrose, a fundamental fact underpinning the key functional properties of sucralose that make it a highly versatile, zero-calorie sugar alternative. This synthetic sweetener is used across a vast range of products, from diet sodas to baked goods, due to its unique characteristics.

Pure pantothenic acid, a crucial B vitamin, is notoriously unstable, degrading rapidly in both highly acidic and alkaline solutions. This chemical sensitivity significantly impacts its shelf life and bioavailability in different food and pharmaceutical products.

Thiamine, also known as vitamin B1, is notoriously sensitive to environmental conditions, particularly pH. The chemical stability of its most common salt form, thiamine hydrochloride, is profoundly influenced by the acidity or alkalinity of its surrounding medium, making proper storage and formulation crucial for preserving its nutritional value.

With an estimated $1.5 billion spent globally on vitamin C skincare products in 2022, understanding at what pH is ascorbic acid most stable is crucial for consumers and formulators. Its stability is a key factor in product efficacy and shelf-life, directly impacting how long it remains potent and beneficial.

Thiamine (vitamin B1) is highly sensitive to heat, light, and alkaline pH, with studies demonstrating significant degradation when improperly stored. Mastering how to store thiamine solution is therefore crucial for maintaining its efficacy and therapeutic value.

According to scientific research, folic acid is highly sensitive to pH, exhibiting maximum stability under neutral to alkaline conditions. However, under acidic conditions, its rate of degradation accelerates significantly, which has important implications for its presence in fortified foods and dietary supplements. This instability directly impacts its bioavailability and the effectiveness of pharmaceutical and food products.

Riboflavin (vitamin B2) is a water-soluble vitamin known for its sensitivity to light, with up to 30% of it being destroyed in milk exposed to sunlight within just 30 minutes. Its stability is also highly dependent on the surrounding environment's acidity or alkalinity, addressing the crucial question: **what is the pH stability of riboflavin?**.