Processed
Powder Ascorbic
Powder ascorbic acid is finely milled for rapid solution and even dry blending into flour improvers, fortification premixes, and fruit powder systems. High surface area speeds both function and oxidative loss if left open. Bright white powder; caking or brown tint suggests moisture and degradation. For dough, disperse thoroughly in flour to avoid freckled over-oxidation spots. Dose for process losses in heated products.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 3 mg
- Salt 0.01 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.35 g
Fine ascorbic acid powder for flour improvers and premixes. Still essentially 100% vitamin C by mass—not glucose. A little extra adsorbed water versus coarse crystals; energy and sugars remain 0.
History
Fine powder ascorbic acid became the bakery flour-treatment default.
Fortification premixes standardised fine ascorbic powder for even micronutrient distribution.
Powder grades still dominated dry improver and freckle-control fruit applications.