To Protect Freshness

Ascorbic acid is a vitamin (Vitamin C) that occurs naturally in many fruits and vegetables. It is often produced commercially through a chemical process involving the oxidation of a sugar, such as glucose.

Ascorbic acid is used as an antioxidant to protect foods from spoilage and maintain their color and flavor. It helps prevent browning in fruits and vegetables, preserves the red color in cured meats, and can enhance the effectiveness of other preservatives. It is commonly found in baked goods, beverages, processed meats, and fruits and vegetables.

Ascorbic acid is recognized as safe (GRAS) by the FDA for use as a food additive. It is an essential nutrient for human health, playing a role in immune function and collagen production. Regulatory bodies like JECFA and EFSA have evaluated ascorbic acid and its salts, generally recognizing them as safe for use in food. Evidence does not suggest adverse health effects from typical dietary intake.