The loss of vitamin C during food processing is such that some people are in danger of consuming inadequate amounts of this vitamin to maintain normal health. Vitamin C can be added in various ways (Marks, 1975):
• Re-vitaminization. Restoring the vitamin content to what it was prior to processing, e.g. the production of dehydrated potatoes for "instant mash", which can result in a total depletion of vitamin C, calls for adding vitamin C to the product.
• Standardization. Compensating for natural variations in vitamin content, e.g. vitamin C added to fruit juices.
• Enrichment. Adding more than the amount of the vitamin already present, e.g. vitamin C in certain soft drinks and fruit juices.
• Vitaminization. Using certain foods as vitamin C carriers, e.g. blended cereal/legume flours that are primarily intended for use in areas where malnutrition is a problem and where extensive vitamin enrichment of products is thus desirable.