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 and vegetables.
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
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 preservative.
The L enantiomer of ascorbic acid is
also known as vitamin C (the name ascorbic comes from its property of
preventing and curing scurvy).
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