Features
Color stabilizer of fruits and fruit-based products; vegetables and aromatic herbs.
In bakery it is used as an improving agent, especially in presence of fats and sugars, and high hydration breads, since it helps the development of the dough in the oven, producing breads with larger and more regular bubbles.
Compared to Citac, its acidity is less pronounced, so it is also an antioxidant valued in meats and butchery products, where it is also used for its anti nitrous properties.
Comes in powder form.
Applications
Powerful antioxidant, very useful for fruits that blacken quickly (banana, pear, avocado), to fix the green color of leaves and vegetables (aromatic herbs, spinach, lettuce,…), to maintain the color after cooking (blanching of fresh herbs, for example), etc. In addition to slowing down oxidation (the food blackens much later), it decreases it (it is much less visible once it happens).
Light acidulant (less intense than citric acid).
Apply Asac to the product in small doses or add with stirring inside a bath (in higher dosage). It dissolves easily in any liquid medium, both cold and hot.
Curiosities
Ascorbic acid is naturally present in fruits and vegetables, and for its nutritional value (vitamin C), it has been widely used in the pharmaceutical and food industry as a food supplement. In fact, the name ascorbic derives from scurvy, the disease that is due to lack of vitamin C. It has indispensable antibacterial functions, and it is essential in the production of collagen.
Although present in all fruits and vegetables, it is abundant in citrus fruits, strawberries, cantaloupe, peppers, tomatoes, broccoli, and green leaf vegetables.
As an ingredient, it is obtained by extracting it from fruits and vegetables or synthetically (by bacterial fermentation of glucose). When added to an elaboration -not for its nutritional value, but for its antioxidant properties-, its coding is E-300.
Dosage
0,05 gr / Kg
