Ascorbic acid powder

Ascorbic acid, also known as vitamin C, is a powerful antioxidant used to prevent the oxidation of fresh fruit, mousses, purées and juices. Of sweet origin, it comes in the form of a soluble powder for hot or cold incorporation. It acts as a mild acid, natural preservative and color stabilizer. In bath or solution, it protects cut fruit from browning and prolongs freshness. Practical 100 g format, flexible dosage from 0.5 to 50 g/L.

Long description

Ascorbic acid is an indispensable natural ingredient in cooking and baking, renowned for its powerful antioxidant properties. It is popularly known as the pure form of vitamin C, an essential element in both nutrition and food technology. Presented here in the form of a fine white powder, it is highly soluble in liquids and blends easily into both hot and cold culinary preparations.

Derived from sugar by bioconversion, this acid is naturally present in fruits such as citrus fruits and berries, but its concentrated form enables controlled, targeted use. In the kitchen, it is used above all to preserve the color, freshness and flavor of oxygen-sensitive foods, particularly cut fruit, purées, juices and fresh fruit garnishes.

Its main role is to block oxidation, the natural process that turns apples, bananas, pears and cut vegetables brown when exposed to air. To achieve this, ascorbic acid can be diluted with water to form an antioxidant bath in which fruit is soaked. This bath prolongs visual and sensory freshness without affecting taste. The recommended dosage in this case is 40 g per liter of water.

It can also be incorporated directly into recipes: in fruit mousse, compote, jelly, fresh juice or syrups, the addition of a few gramsimproves stability andprevents color loss during storage. Its taste is very light, barely perceptible at the usual dosages, making it compatible with applications as varied as red fruit coulis, lemon creams or ice creams.

The usual dosage varies according to use: from 0.5 g/L for simple vitamin C supplementation or a light antioxidant effect, to 50 g/L in specific cases of intensive stabilization. For particularly sensitive fruit, an intermediate solution of between 10 and 20 g/L is often used. It can be added either hot or cold, depending on the needs of the recipe.

In addition to its use in pastry and ice cream, ascorbic acid is also used in confectionery, bakery (as a dough fortifier), vegetable cooking and even home-made charcuterie. It limits the oxidation of fats, improves the preservation of fresh produce and enriches preparations with vitamin C, while enhancing visual stability.

The 100 g format offered here is ideal for craft or professional use, enabling precise, flexible dosing. It keeps easily in a dry place, at room temperature, in its resealable jar. This product complies with current food standards and contains no allergens.

In short, ascorbic acid is a natural, effective and easy-to-use antioxidant, perfect for craftsmen and cooking enthusiasts alike. It protects your fruit, strengthens your preparations and improves the final quality of your creations.