Ascorbic Acid - 1Kg

A food antioxidant, it increases the elasticity and tolerance of doughs, strengthening the gluten network.

Ascorbic acid occurs naturally as vitamin C. However, the commercial version is not naturally extracted from carrier foods but synthesized or biosynthesized. Its antioxidant action prevents the browning of fruit and vegetable-based products. Combined with nitrite salts, it also maintains the red color of cured meats and helps limit the formation of nitrosamines. The available data on ascorbic acid is detailed and reassuring regarding its use.