Vitamin C or ascorbic acid is the most commercially important vitamin use as a food additive in terms of volume. Vitamin C is used as an antimicrobial and antioxidant in foods. It is preferentially oxidized in place or other substrates and complements very well as a synergist to other antioxidants, such as BHA and BHT in polyphase food system.
The addition of vitamin C to meat is to improve color, flavour and odor as well as lowering the amount of nitrite which has to be used in curing.
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| Ascorbic acid |
Vitamin C occurs naturally in citrus fruits, berries and most other fruits. It is commercially produce exclusively from glucose to sorbitol.
The most important applications for vitamin C include fruit juices, fruit flavored drinks, juice added sodas and dry cocktail or beverage power mixes. Vitamin C is very widely used in bread baking, where it is present as a ‘flour improver’.
Food additive of vitamin C
