To Prevent Browning
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What it is
Ascorbic acid is a form of vitamin C, a naturally occurring nutrient found in many fruits and vegetables. It is typically produced commercially through a chemical process involving the fermentation of glucose, often derived from corn or other plant sources.
Why it's used
Ascorbic acid is added to foods to prevent browning, a process that occurs when fruits and vegetables are cut or exposed to air. It acts as an antioxidant, slowing down the oxidation that causes discoloration. It is commonly found in pre-packaged fruits and vegetables, dried fruits, and some dips and salsas.
Health notes
Ascorbic acid is generally recognized as safe (GRAS) by the FDA when used as a food additive. It is an essential nutrient, vitamin C, and plays a role in immune function and collagen production. International bodies like JECFA have evaluated its safety. At typical dietary levels, it is considered safe and provides nutritional benefits.
Allergen info
Ascorbic acid is not derived from any of the 9 FDA major allergens. It does not contain gluten.