Ascorbic Acid as an Additive

The antioxidant properties of vitamin C, also known as L-ascorbic acid (E300), are widely exploited by the food industry; in this regard it can be added to the various products as such or in the form of salts or esters.

Purpose of Use

PREVENTS DARKENING

By hindering the oxidation process due to contact with oxygen in the air, L-ascorbic acid prevents the browning of many foods .

Antinitrosating agent

Vitamin C is an antinitrosant ingredient, and as such prevents the conversion of nitrates (E251, E252) into dangerous nitrites (E249, E250). These substances are added to cured meats and some types of cheese as antimicrobial agents (especially anti-botulinum ), capable of improving the appearance of the meat and preserving its flavor. Once ingested, at the gastric level, nitrites are converted into nitrosamines, carcinogenic substances that we would gladly do without; nitrates, for their part, although less dangerous, act as a “reservoir”, thanks to their ability to convert into nitrites as they are consumed.

Acidity regulator’

The flavor of ascorbic acid vaguely resembles that of citrus fruits , with a marked degree of acidity for the pure form; this additive can therefore have a more or less pleasant impact on the aroma of the product.

Applications

L-ascorbic acid (E300) and its salts (E301, E302), by virtue of the hydrophilicity that characterizes them, are added to flour (they prevent browning), fresh pasta , beer , wine , pre-packaged minced meats and cured meats , jams and jellies , dehydrated milk , frozen , deep-frozen or otherwise packaged fruit, juices and vegetables .

Just sprinkle a freshly cut apple , or a portion of grated carrots , with a few drops of lemon juice (rich in vitamin C and citric acid ) to realize its natural ability to prevent food from browning.

Ascorbic acid esters (E304), by virtue of the lipophilicity that characterizes them, are instead added to fats (e.g. vegetable margarines ) and oils, with the exception of virgin ones and olive oil . The aim, in this case, is to prevent the rancidity to which oils are subject, particularly those rich in polyunsaturated fatty acids . Ascorbic acid esters are also used as food coloring E160 – E161, to prevent oxidation of these colors.

Side Effects and Vitamin Activity

At the concentrations used in the food industry, ascorbic acid and its derivatives do not produce any adverse effects.

According to various tables of additives distributed on the internet, the ascorbic acid used as such does not have a vitaminic action.

This is actually an error, since this substance is obtained by synthesis and as such is structurally and functionally identical to that contained in supplements. If anything, it can be underlined that – despite this equality – since vitamin C is known for its “fragility”, it can suffer significant losses during food preservation.

It is also correct to state that vitamin C sold as an additive cannot be used or marketed as a supplement; this is because the ministry responsible for the matter imposes a maximum intake dosage of 180 mg/day, while vitamin C marketed as an additive is relieved of this obligation; as such it can easily be sold in large formats. If you want, it’s a bit like agricultural petrol and road transport petrol; they are identical, but the cost and the relevant regulations are different.

Finally, the D enantiomer of vitamin C (D-ascorbic acid) has no physiological significance (the enantiomers are compounds, one the non-superimposable mirror image of the other, which differ only in optical rotational power; generally only one of two enantiomers is able to react with biological receptors and carry out the desired function; in the case of vitamin C only the L enantiomer – L-ascorbic acid – is active).