DESCRIPTION
Water-soluble vitamins, such as B vitamins (thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folic acid, and cobalamin) and vitamin C, are used in the food industry for various applications.
B vitamins are often used as food additives to enhance the vitamin composition of foods. For instance, they can be utilized to enrich flours, breakfast cereals, and beverages to meet the nutritional needs of consumers.
Additionally, B vitamins are frequently employed as enzymatic cofactors to improve the functional properties of foods. For example, thiamine is used to enhance the texture of baked goods, while niacin can be used to improve the structure of meat products.
Vitamin C is also used in the food industry as an additive to enhance food preservation. It is commonly employed as a natural antioxidant to protect foods from deterioration caused by oxidation. Furthermore, vitamin C can be used to enhance the flavor and sensory quality of certain food products.
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