Pasteurized Apple Juice And Ascorbic Acid

Pasteurized apple juice is made from pressed apples that have been heated to kill harmful microbes. Ascorbic acid, also known as Vitamin C, is a naturally occurring compound found in fruits and vegetables. It is often added to apple juice to help preserve its freshness and color.

Ascorbic acid is added to apple juice primarily as an antioxidant to prevent browning and maintain its vitamin C content. It acts as a preservative, extending the shelf life of the product. It is commonly found in fruit juices, jams, and processed fruits.

Ascorbic acid is generally recognized as safe (GRAS) by the FDA when used as a nutrient or preservative. It is an essential nutrient for human health, playing a role in immune function and collagen production. JECFA has evaluated ascorbic acid and established an acceptable daily intake. While generally safe, very high doses can cause digestive upset in some individuals.