Method for the preparation of a low-hygroscopic, dried extract of a vitamin C rich fruit or vegetable species

摘要

A method for the preparation of a low-hygroscopic, dried extract of a vitamin C rich fruit or vegetable species, like Acerola (Malpighia glabra), Camu Camu (Myrciaria dubia) or the like, includes the steps of
- preparing a juice of the species,
- removing at least a part of the sugars contained in the juice by a fermentative process generating an ethanol content in the juice but not altering other ingredients in the juice,
- removing the ethanol content from the juice by treating the residue including the vitamin C contents with a low thermal input process to get a vitamin C rich wet extract as residue including the vitamin C contents, and
- drying the residue to a low-hygroscopic powder.