Stakeholder Panel Meeting Book - September 6, 2014

B 1

Stability

 B 1 is one of the least stable of the water‐ soluble vitamins in matrices with a pH  approaching neutrality.  In low acid foods B 1 is highly susceptible to  losses during thermal processing.  Thermal degradation of B 1 primarily results  in the breaking of the methyl bridge  resulting in pyrimidine and thiazole.

The Thiachrome Reaction

Thiamine is not naturally fluorescent,  however easily undergoes a reaction to  form thiachrome as seen below:

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