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ascorbic acid

(5R)-5-[(1S)-1,2-dihydroxyethyl]-3,4-dihydroxy-2(5H)-furanone


Material Info

FEMA 2109
CAS 50-81-7
EINECS 200-066-2
JECFA Food Flavoring N/A
CoE Number N/A
Organoleptic Notes
Odor N/A
Flavor N/A
Material Notes a six carbon compound related to glucose. it is found naturally in citrus fruits and many vegetables. ascorbic acid is an essential nutrient in human diets, and necessary to maintain connective tissue and bone. its biologically active form, vitamin c, functions as a reducing agent and coenzyme in several metabolic pathways. vitamin c is considered an antioxidant. The L-form Occurs widely in animals and plants. Good sources are citrus fruits and hip berries. Isol. from ox adrenal cortex, lemons and paprika. [CCD] Occurs widely in animals and plants. Good sources are citrus fruits and hip berries. Isol. from ox adrenal cortex, lemons and paprika. Prod. industrially on a large scale from glucose. Vitamin (antiscorbutic), antioxidant, nutrient, preservative consistency enhancer. Used to reduce discoloration, mainly browning caused by polyphenol oxidase, in fruit and vegetable products. Used to enhance colour formn. and to reduced the formn. of nitrosamines in meat products. Used synergistically with Sulfur dioxide HVF10-P in wine and beer as a perservative. Assists formn. of the gluten network in bread making, thus enhancing bread volume

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