What is the use of ascorbic acid in confectionery? We get acquainted with its applications. As you have read in previous articles, ascorbic acid (vitamin C) is a popular food additive that is used in a wide range of applications. It is also an essential nutrient in the human diet. In addition to the above uses, it is useful in a number of commercial environments such as water purifiers, beverages, bakeries and confectioneries.
Ascorbic acid is usually used in powdered form for food purposes. It has a white or light yellow color and dissolves naturally in water, has a sour taste and is completely safe for human consumption at the recommended levels.
Confectionery is one of the most popular application categories for citric acid, ascorbic acid and lactic acid. The popularity of sour sweets and citrus-based sweets has not yet waned, and confectioners are still producing these products.
In sugar-free gingerbreads, ascorbic acid is used and a very pleasant taste is given to these sweets.
Ascorbic acid is added to foods such as candy that require a high cooking temperature in the form of ascorbic acid powder or sodium ascorbate at the exact time of the cooking cycle.
Vitamin C is rapidly dispersed in hot liquid candy and the additive is poured into molds and cooled rapidly, thus stabilizing ascorbic acid in the crystal lattice of the candy and preventing any significant loss of vitamin C. Prevents through oxidation or decomposition.
Ascorbic acid is used in commercial bakeries and large bread factories as a dough improver and softener, and its main purpose is to accelerate the rise of the dough and increase the shelf life of the bread.
What happens is that despite the role of antioxidants, it is used as an oxidizer in the production of dough. In the preparation of large amounts of bread, in the process of kneading quickly, oxygen is needed to help expand the gluten.
The oxidizer helps the adhesive chains form bonds that reinforce the gluten network, so the dough becomes more elastic, stronger, more stable, and easier to expand, which in turn does not break with swelling during baking. On top of all that, what you get is more bread volume, faster growth and thinner crumbs.
However, vitamin C is very sensitive to heat and, unfortunately, decomposes during cooking. At the end of baking, there is virtually no vitamin C left in your bread.
Ascorbic acid is mainly used as an antioxidant food additive.
The natural preservative and low pH of ascorbic acid prevents microbial growth, thus preventing food spoilage, maintaining freshness and color.
It is used as a preservative in various food products, including bread, cooked meat, jams and jellies, sauces, etc.
Ascorbic acid acts as a prominent component of dietary supplements. Because vitamin C is easily eliminated, foods fortified with ascorbic acid increase the content of vitamin C.
The taste of tangerine, like ascorbic acid, enhances the taste of food products. Candies, jams, jellies and juices often have an acidic color that provides the consumer with a variety of flavors of fresh juices.