Ascorbic acid also known as Vitamin C, essential for growth,
healthy teeth, gums, bones, skin and blood vessels and aiding
the absorption of iron, is found naturally in many fresh fruits
It is commercially manufactured by several different methods,
however one in particular should be noted. This involves a fermentation
process using the genetic material of two enzymes from different
bacteria being transferred to a single bacterium - Genetic Modification.
It is used as an antioxidant in the brewing industry where
it improves the shelf life of beers and prevents haze development,
a preservative in the meat industry where it helps maintain
colour, an improving agent in the baking industry and also for
inhibiting discolouration in cut fruits, fruit pulp and juices.
In addition to its use in these areas it can also be found
in butter, frozen egg products, powdered and concentrated milk,
frozen croquette potatoes, tinned baby foods and wine. It can
also be added to products that may lose their vitamin C in processing
- such as dried potatoes.
E300 Ascorbic acid flour treating agent, "vitamin C";
may be made synthetically from glucose, naturally occurs in
fruit and vegetables; added to products as diverse as cured
meat, breakfast cereals, frozen fish and wine
Ascorbic acid is easily oxidized and so is used as a reductant
in photographic developer solutions (among others) and as a
The L enantiomer of ascorbic acid is also known as vitamin
C (the name ascorbic comes from its property of preventing and
Ascorbic acid and its sodium, potassium, and calcium salts
are commonly used as antioxidant food additives. These compounds
are water soluble and thus can't protect fats from oxidation:
for this purpose, the fat-soluble esters of ascorbic acid with
long-chain fatty acids (ascorbyl palmitate or ascorbyl stearate)
can be used as food antioxidants.