Vitamin C (Ascorbic Acid)
Ascorbic acid reacts with oxygen before flavour compounds do, which protects colour and aroma in beverages and cured meat.
Key Specifications
| CAS number | 50-81-7 |
|---|---|
| E number | E300 |
| Assay | 99-100.5 percent |
| Dosage (antioxidant) | 0.01-0.05 percent |
| Mesh | 40 / 60 / 100 |
| Form | Crystalline powder |
Oxygen scavenger and nutrient in one
Ascorbic acid reacts with oxygen before flavour compounds do, which protects colour and aroma in beverages and cured meat. At higher dose it also functions as a declared vitamin.
Dough improver in bakery
In bread it acts as an oxidising agent during mixing, strengthening gluten and improving loaf volume. The effect reverses if the dough is over-mixed, so timing matters.
Typical Applications
- Beverages — 0.01-0.05 percent to protect colour and add a vitamin claim.
- Cured meat — 0.03-0.05 percent accelerates cure colour and inhibits nitrosamine formation.
Frequently Asked Questions
How much is lost in processing?
Pasteurisation typically costs 5-15 percent; deaeration before heating reduces the loss substantially.
Coated or uncoated?
Coated grades resist moisture and are used in dry blends and feed.
Can I claim a vitamin content?
Yes at sufficient dose, subject to local labelling rules on the percentage of reference intake.
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