Processed

Ascorbic Acid

Ascorbic acid—vitamin C as a pure crystalline food additive—is an oxygen scavenger, dough oxidant, and colour-protectant used far beyond nutrition fortification. In bakery it accelerates gluten development and gas retention; in cured meat with nitrite it speeds pink colour and helps limit nitrosamines; in fruit purees, beer, and cut produce it slows enzymatic browning. L-ascorbic acid is the common food form; mineral ascorbates and fat-coated grades solve solubility and timed-release needs. Food-grade crystals are white to faintly off-white, sharply sour, and dissolve readily in water. Exposure to heat, light, metal ions, and air destroys activity—dose for process loss, not just label claim. In drinks with benzoate, formulators manage conditions that can form trace benzene. Store cool, dry, and sealed. Distinct from whole-fruit vitamin C claims: this leaf is the refined additive.

Also known as: E300, Ascorbic acid, Ascorbic acid, Asukorubin-san, Kànghuáxuěsuān