Stakeholder Panel Meeting Book - September 6, 2014

Stability of B 2  Riboflavin is stable to heat and oxidation  therefore stable to most food processing.  The Flavin ring is not stable above pH 7.0.  All forms of B 2 are easily degraded by light in the  range of 420 – 560 nm which means special  packaging and  testing precautions need to be  considered.  FMN and FAD are both converted to Riboflavin  below pH 5.0. 

Light + Base

Light + Acid

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