 Due to the significantly lower processing time and temperature range used in aseptic processing compared to conventional sterilization, such as canning, products that are aseptically processed are able to retain more nutrients.Riboflavin, pantothenic acid, biotin, niacin, and vitamin B6 are unaffected.Approximately 10% of thiamine and vitamin B12, approximately 15% of folic acid and pyridoxine, and approximately 25% of vitamin C are lost during aseptic processing.