Bakery, Beverage, Cosmetic, Food, Meat, Personal Care & Technical Industries
Ascorbic acid increases the shelf life of products several times. It slows the enzymatic oxidation of wine, beer and soft drinks, protects fruit, vegetables and derived products from browning during freezing, canning and packaging, keeping them vitamins. Ascorbic acid allows a third to reduce the amount of nitrites and nitrates in meat products required. It provides a stable and uniform Ambassador, accelerates the process of canning, inhibits the formation of met myoglobin on the surface of the meat. Furthermore, it used at bread making. It increases the volume of loaf and helps the yeast to work faster and longer. Adding 0,03% of ascorbic acid to bread flour is enough to have an optimal result.