Food Processing with Added Ascorbic Acid

Abstract

The use of L-ascorbic acid in processing food was reviewed by Bauernfeind in 1953. By that time, several hundred papers had already been published on studies of various applications of this compound in food processing. L-Ascorbic acid, a 6-carbon compound and a water-soluble vitamin also known as vitamin C (for cevitamic acid), exists in both the reduced and the oxidized forms (dehydroascorbic acid) in nature. It is found in all living tissues. Citrus fruits, tomatoes, potatoes, and cabbage are the important natural dietary sources for man, but content varies depending on variety, environmental factors, and processing. L-Ascorbic acid (vitamin C) is added to processed fruit, vegetables, meat, fish, milk, fats, oils, flour, soft drinks, malt beverages, wine, confections, and synthetic foods. It may be added to enhance nutritional value, or to improve keeping qualities, color, stability, palatability, clarity, or baking quality. This chapter looks at ascorbic acid as an added nutrient. The use of L-ascorbic acid to inhibit or prevent undesirable oxidative changes in the processing of foodstuffs has been largely empirical. It discusses ascorbic acid as synergist in fat protection, preventive of fruit browning, preventive of vegetable discolorations, inhibitor of oxidative rancidity in fish, stabilizer of meat color, flour or bread improver, oxygen acceptor in beer processing, reducing agent in wine, oxidation inhibition in dairy products, and other miscellaneous uses. The use of ascorbic acid in a nutrient capacity or as a food processing aid is subject to government regulation in many countries. The status of ascorbic acid addition in each instance of desired use should be determined by consulting the pertinent regulation. A brief review of the regulatory requirements in some countries is given here. This chapter ends with the discussion of L-Ascorbic acid vs. erythorbic acid.