To Protect Color

Ascorbic acid, also known as Vitamin C, is a naturally occurring nutrient found in many fruits and vegetables. It is typically produced commercially through a chemical synthesis process that often starts with glucose, a sugar derived from corn or other plant sources.

Ascorbic acid is primarily used as an antioxidant to protect color and flavor in foods, preventing them from browning or spoiling. It is also used as a nutrient supplement and an acidity regulator. It's commonly found in beverages, processed fruits, baked goods, and cured meats.

Ascorbic acid is recognized as safe (GRAS) by the FDA for use in food. It is an essential nutrient for human health, playing a role in immune function and tissue repair. International bodies like JECFA and EFSA have evaluated ascorbic acid and set acceptable daily intakes. High doses, typically from supplements, may cause digestive upset in some individuals, but this is rare from food sources.