The Vitamins by Gerald F. Combs Jr

Author:Gerald F. Combs, Jr.
Language: eng
Format: epub, pdf
ISBN: 9780123819819
Publisher: Elsevier Science
Published: 2012-02-23T16:00:00+00:00

Trout 0.09

Salmon 0.17

Dairy products and eggs

Cheese 0.02–0.06

Milk 0.04

Eggs 0.12

Other

Brewer’s yeast 15.6

Human milk 0.01

Stability in Foods

Thiamin is susceptible to destruction by several factors including neutral and alkaline conditions, heat, oxidation, and ionizing radiation (Table 10.2). It is stable at low pH (pH<7), but decomposes when heated, particularly under non-acidic conditions.2 Protein-bound thiamin, found in animal tissues, is more stable to such losses. Thiamin is stable during frozen storage; substantial losses occur during thawing, however, mainly due to removal via drip fluid.

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