Can ascorbic acid be used in beverages, we will answer this question for you. Ascorbic acid (C 6 H 8 O 6) is an organic compound belonging to the monosaccharide family. It is highly soluble in water and is often called one of the secrets of the Mediterranean diet. Its use in the food industry is very important, because it has always been used because of its antioxidant and stabilizing ability. In fact, many of them are additives that take advantage of these properties. Ascorbic acid is often added to fruit juices, cereals, fruit-flavored candies, dried fruits, cooked meats, and frozen fruits to enrich or add citrus flavors.
During the processing of beverages such as fruit juices, the fruits are crushed, smoothed, powdered and filtered. Unfortunately, this intense process destroys a lot of the vitamin C in fruits. A key point in sales that consumers look for when buying fruit juice. Manufacturers of fruit juices and other beverage products may use ascorbic acid in their products as a natural additive. This acid is used to renew or improve the overall nutritional value of the drink without affecting the taste.
Drinking a glass of orange juice with breakfast is a quick way to start taking ascorbic acid (vitamin C) throughout the day. A glass of 6 ounce orange juice contains 95 mg of vitamin C. The same amount of grapefruit juice provides about 70 mg of vitamin C. Tomato juice provides more than 30 mg of vitamin C per 6 ounce serving, but some types of tomato juice are high in sodium. Choose low-sodium tomato juice to get the vitamin C you need without too much sodium. Ascorbic acid content in commercial beverages The content of ascorbic acid in commercial fruit juices is from 2.4 to 43 mg per 100 ml of water. Storing commercial juices in closed containers at room temperature for 4 months results in ascorbic acid losses of 29 to 41%. Commercial orange juice loses 60 to 67% of its ascorbic acid when stored in open containers in the refrigerator for 31 days. Fresh orange juice, on the other hand, loses ascorbic acid at a much slower rate of 7 to 13%. Open containers of commercial juice, if stored out of the refrigerator for 10 days, lose 12.5% of their ascorbic acid content, while stored in the refrigerator for the same period, the loss of ascorbic acid to 9 % arrives Applications of ascorbic acid.
In ascorbic acid cooking, in addition to its obvious nutritional benefits, it is used for a very common purpose: to prevent browning of fruits and vegetables. When you rub sliced apple or artichoke slices with a lemon, it is ascorbic acid that does the job of preventing the cut surface from being unpleasant. We are all taught that boiling vegetables or fruits kills the ascorbic acid (vitamin C) in them. Although this is a very simple answer. Heat can destroy vitamin C, and boiling for too long can destroy a lot of it. However, what happens at first is that a lot of vitamin C is released into the water. If you are going to use water to make syrups and soups, it will not be a problem. Take roses as an example: after boiling for 80 minutes, about 85% of the vitamin C in the water will remain. Only about 15% disappears. Therefore, its water can be used for cooking, as a large amount of vitamin C will remain available to the body.
• Pure powdered form
Available seasonally among canned goods in supermarkets. A teaspoon of pure powder weighs about 3 grams. Use 1 teaspoon per gallon of water as a therapeutic solution.
• Vitamin C tablets
Affordable and available in many stores throughout the year. Buy 500 mg tablets. Crush and dissolve six tablets per gallon of water as a therapeutic solution.
• A mixture of ascorbic and citric acid that is prepared seasonally.
Available seasonally among canned goods in supermarkets. Citric acid powder is sometimes sold in supermarkets, but is less effective in controlling discoloration. If you choose to use these products, follow the manufacturer’s instructions.