ascorbic acid
appearance
Ascorbic acid powder is a white or light yellow solid in appearance. It dissolves well in water to give mildly acidic solutions
taste
Ascorbic acid has a sour acidity taste
summary
Acting as an antioxidant, ascorbic acid can improve the colour and palatability of many kinds of food products. By removing oxygen from its surroundings, ascorbic acid in its reduced form becomes the oxidized form, dehydroascorbic acid. This oxidizing action reduces the available oxygen in its immediate environment, making ascorbic acid an effective antioxidant.
Ascorbic acid is used in food and beverages to increase the vitamin C levels which are then consumed by people who don’t get enough in their diets. Vitamin C is vital to a healthy diet as it is needed to maintain healthy skin, cartilage, bones and blood vessels.
If you are looking to buy ascorbic acid Rigest can help. As a leading UK based distributor, we can facilitate your product and market requirements including bulk ascorbic acid orders.
Ascorbic acid is available from Rigest in a minimum of 25kg bags for solid solutions and 25L bulk containers for liquid and can be delivered to companies in the UK, Ireland & overseas. Request our ascorbic acid MSDS to find out more about our product capabilities or speak to one of our team today to discuss your ascorbic acid requirements.
Other Names: Ascorbic acid, L-ascorbic acid, Vitamin C
description
- Addition of Ascorbic Acid is common in the manufacture of beverages, especially fruit juices. Ascorbic acid not only restores nutritional value lost during processing, but also contributes to the products’ appearance and palatability.
- In the manufacture of fruit juices or purees from fruits such as apples and peaches, ascorbic acid may be added during the crushing, straining, or pressing processes to prevent enzymatic browning of the raw fruits. Ascorbic acid can inhibit browning reactions by reducing the quinones back to the original phenol compounds.
- Ascorbic acid is also widely used in the meat industry for its antioxidant properties. In cured meats, ascorbic acid can accelerate colour development, inhibit nitrosamine formation (Nitrosamine is carsinogenic), prevent oxidation and prevent colour fading. Ascorbic acid is also used in fresh meat to prevent oxidation and colour fading during storage.
- In Dough systems adding ascorbic acid to flour improves bread texture and loaf volume. Ascorbic acid is first oxidized to dehydroascorbic acid. Then the reduction of dehydroascorbic acid back to ascorbic acid drives the reaction of sulfhydryl compounds in the gluten to form intermolecular disulfide bonds.
- In addition to its benefits as a processing aid and preservative, ascorbic acid has nutritional value in food products. Fruits, vegetables and juices are primary sources of vitamin C in the diet, but during processing and storage, vitamin C losses may occur.
applications
sports performance- Hypertonic Beverages
- Hypotonic Beverages
- Isotonic Beverages
- Multi Vitamin Tablets
beverage- Alcoholic Beverages
- Carbonated Soft Drinks
- Instant Drinks
- Syrups
- Juice Drinks
- Sports & Energy Drinks
industrial- Fertilisers
- Industrial cleaners
healthcare- Clinical Nutrition
- Food Supplements
- Over the counter
food- Baby Food
- Bakery
- Cereals
- Fruit preparations
- Meat
- Sauces
- Snacks
- Table Top Products
- Sweet Spreads