Ascorbic acid

Ascorbic acid (vitamin C) is an antioxidant in itself and an antioxidant synergist. In addition, it acts as a color stabilizer and an acidulent (acidity regulator).

It increases the shelf life of food by several times and slows down the enzymatic oxidation of wine, beer and soft drinks. It also protects fruits, vegetables and processed products from browning during freezing, canning and packaging and preserves vitamins. By adding antioxidants to meat products, you can reduce the amount of added nitrites and nitrates by a third, ensure a stable and uniform salting, speed up the canning, etc.

Appearance

Crystalline powder, colored from white to slightly yellow, with a sour taste, odorless.

Areas of application

• confectionery, caramel, chewing gum
• dairy, condensed milk
• breakfast cereals, cereal flakes, cookies
• fish products
• processing of fruits and vegetables, frozen fruits and vegetables, dry potatoes, canned fruits and vegetables
• wines, champagne, beer, soft drinks, juices, mineral water
• meat products, ham, smoked meat products, sausages
• flour processing
• effervescent tablets, spice concentrates
• production of cosmetics and pet food

Recommended Dosages

Up to 0.02%

Method of Application

When treating wine, beer, juices and soft drinks, ascorbic acid is added directly to the final product. In the production of meat and sausage products, it is added to the minced meat in the form of a solution. In the preparation of fish products, it is added to the brine. Freshly frozen berries and fruits are either sprayed with a diluted solution or immersed in a concentrated solution. It is necessary to ensure that the ascorbic acid is completely dissolved or dispersed in the product. The earlier the antioxidant is added to the product, the greater the effect that can be expected.