Ascorbic Acid Food Grade (E300)

Ascorbic Acid

Ascorbic acid is a water-soluble vitamin and natural antioxidant produced synthetically from glucose, functioning as both a nutrient fortifier and oxidative stabilizer across food processing. In the food industry, it prevents oxidation-induced discoloration and rancidity, acts as a dough improver enhancing bread volume, and serves as a preservative extending shelf life without synthetic aftertaste.

Food Industry Applications

• Bakery products: Acts as dough conditioner in bread, rolls, and frozen dough strengthening gluten network for improved volume, oven spring, and crumb structure while preventing staling.

• Processed meats: Prevents oxidation and maintains pink color in cured meats, sausages, bacon, and hot dogs accelerating nitrite conversion to nitric oxide for stable cured appearance.

• Beverages: Prevents browning and oxidation in fruit juices, carbonated drinks, beer, and wine maintaining clarity, flavor stability, and vitamin C content during storage.

• Fruit and vegetable products: Inhibits enzymatic browning in cut fruits, purees, jams, canned peaches, and apple slices preserving fresh color and flavor during processing.

• Cereal and snack products: Fortifies breakfast cereals, extruded snacks, and nutrition bars restoring vitamin C lost during high-temperature processing and extending shelf life.

Other Industry Applications

In cosmetics, stabilizes Vitamin C serums, brightening creams, and anti-aging formulations by neutralizing free radicals and preventing product rancidity; in cleaning products, removes oxygen from solutions to prevent corrosion in boilers and cooling towers; in water treatment, eliminates residual chlorine after disinfection making water safe for industrial use; in photography, develops black-and-white films by reducing silver halides to metallic silver; in winemaking, acts as antioxidant preventing sherry-like oxidation flavors.