Ascorbic acid (E300) – what is it?
Ascorbic acid, also known as vitamin C, is an organic chemical compound with strong antioxidant properties. As a food additive, labeled E300, it plays a key role in preserving the freshness, color and nutritional value of foods. It occurs naturally in many fruits and vegetables, but due to its stability and effectiveness, it is often added to foods in synthetic form.
Its main function in the food industry is to act as an antioxidant, meaning that it prevents food ingredients from oxidizing, which could lead to spoilage or color change.
Properties of ascorbic acid
Ascorbic acid is valued for its versatile properties. As a powerful antioxidant, it fights free radicals, thereby promoting the protection of cells from damage. In the food industry, it helps preserve the natural color of fruits and vegetables, as well as stabilizing flavor and prolonging the shelf life of products by inhibiting oxidation processes. In addition, vitamin C has a beneficial effect on iron absorption, which is important in a health context.
Uses of ascorbic acid
Ascorbic acid is widely used not only as a food additive, but also in dietary supplements, cosmetics and pharmaceutical products. In the food industry, it is added to juices, beverages, meat products, processed fruits and vegetables, as well as to bakery products and canned goods to prevent oxidation and prolong freshness. Its presence is especially important in products prone to rapid spoilage or color loss.
Where to buy ascorbic acid?
Ascorbic acid is available in many forms, including powder, tablets or liquid. It can be purchased at pharmacies, health food stores, chemical wholesalers, as well as online. It is available to both individual consumers and companies looking for food ingredients.
Ascorbic acid and its functions in food
In food, ascorbic acid primarily acts as an antioxidant, preventing oxidation processes that can lead to product deterioration. It helps preserve the natural color of fruits and vegetables, thus ensuring a better appearance of finished products. In addition, thanks to its properties, it helps protect the nutritional value of food, including vitamins and minerals, from degradation. It is safe and widely accepted as a food additive, recommended by health organizations around the world.
