This study had as objective to verify the stability of vitamins A, C and E, in the form of vitamin A acetate, ascorbic acid and vitamin E acetate, with overages at 80%, 80% and 50% respectively in gelatine gums confectionery type, supplying 30% of RDI of these vitamins in 100 g product. The added vitamins did not affect the quality of gelatine gums in relation to the texture and clarity, which were analyzed after processing; however, the gums with vitamins became brown with shelf life, being vitamin C the responsible for the presented defect. There were an average loss of vitamin A of 25% in relation to the initially added, followed by vitamin E with 12% and vitamin C with 1% loss. Increasing the gum syrup depositing temperature from 70 to 80ºC, a decrease of approximately 37% in vitamin A concentration and 9% for vitamin C was found. The citric acid elimination of the gum formulation with the proposal to minimize losses in processing was not beneficial for the vitamins C and E. In a storage time of 6 months an average drop of 93% in vitamin A, 57% in vitamin C and 24% in vitamin E contents was obtained. Consequently, the vitamins A and E will dictate the shelf life of gelatine gums and they were not applied in enough overages concentrations to guarantee the labeling until 6 months of storage controlled at 20ºC.
gelatine gums; stability; vitamins A, C and E; turbidity; hardness; overages
