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Irwin Stone
Irwin Stone (1907–1984) was an American biochemist, chemical engineer, and author. He was the first to use ascorbic acid in the food processing industry as a preservative, and originated and published the hypothesis that humans require much larger amounts of Vitamin C for optimal health than is necessary to prevent scurvy.
==Food preservative work==
In 1934, Stone, while director of the enzyme and fermentation research laboratory for the Wallerstein Company, worked on the antioxidant properties of ascorbate (also known as Vitamin C), which had then recently been described by Albert Szent-Györgyi only two years earlier. He was awarded 26 patents in industrial chemistry, mainly related to fermentation science, pharmaceutical techniques, and nutrient cultivation.〔Nutrition Today (v. 20 (January/February 1985) ) p. 30.〕
He discovered he could use ascorbate to keep foodstuffs fresh for longer, limiting the effects of exposure to air and oxidation. Stone obtained the first patents on an industrial application of ascorbic acid with three patent applications filed in 1935 and granted in 1939 and 1940.〔(Dr. Irwin Stone- A Tribute ) Allan Cott, M.D, given at the symposium of the Academy of Orthomolecular Psychiatry just after Dr. Stone's death. From Orthomolecular Psychiatry, 1984, Volume ??, Number ?, p. 150〕
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