Ascorbic Acid

Ascorbic Acid E300.

White or slightly yellowish crystals, practically acid and with an acidic flavor used in charcuterie, biscuit making, confectionery, etc...

Recommended doses:

• 150 mg to 3 grams/kg depending on use.

Role:

• Dietary products: infant foods, low-calorie foods, reduced energy value foods.
• Used in meat processing for enhancing the salting process, as well as for fruit juices, wine, beer, and sparkling wine.
• Products and toppings, fillings for bakery products, pastries, and confectionery.
• Chewing gum, jams, jellies, marmalades, chestnut creams, and creams made from candied petals or candied fruits.
• Broths, soups, mustards, condiment and culinary sauces (except those defined by uses), canned vegetables and fruits, semi-preserved, frozen, or frozen.
• All fats, light or unlighted composite fats.
• Reduced or low-fat spreadable pastes, oils, light or unlighted margarines, half-margarines, light or unlighted butters, light or unlighted dairy specialties.
• Non-alcoholic drinks and drink powders, fruit juices and nectars, syrups, beers, ciders, perry. Grape or apple-based flavored alcoholic beverages. Concentrated and dehydrated fruit juices.
• Flours for bread making: common breads and special breads.
• Pastries

• Storage: away from moisture and heat in closed packaging
• Best before: 2 years from production date
• Net weight: 1 kg