Also known as L-Ascorbic Acid or Vitamin C. Ascorbic acid is a naturally occurring organic compound with antioxidant properties. Ascorbic acid is one form of vitamin C. It dissolves well in water to give a mildly acidic solution. As an additive to food and feed, ascorbic acid enhances the product quality and stability. What this means is that when added to foodstuffs during processing or before packing, ascorbic acid protects color, aroma and nutrient content. The use of ascorbic acid does not depend on its vitamin action. In meat processing, ascorbic acid makes it possible to reduce both the amount of added nitrite and the residual nitrate content in the product and to preserve the color of the meat product. The addition of ascorbic acid to fresh wheat flour improves its baking qualities. Most important in baking is the dough-strengthening effect of ascorbic acid in order to prevent the collapse of the dough during fermentation and baking steps. In addition ascorbic acid protects from enzymatic browning in processed fruits and vegetables and increases clarity of wine & beer. Though added to processed meats in the US & Europe ascorbic acid may not be added to fresh meats, because it prevents the discoloration and may give a false appearance of freshness.
Packaging: 25 kg carton