Mô tả
  • As a nutrient: For fortification of food and beverages: As pure substance; In blends (premixes)
  • As a food addictive: For various technological processes:
  • Antioxidant in aqueous systems (ascorbic acid and ascorbates)
  • Retardation of oxidative rancidity for fats and oils (ascorbyl palmitate)
  • Curing agent in meat processing to inhibit nitrosamine formation (ascorbic acid and sodium ascorbate)
  • Improvement of wheat-flour and dough quality for bread baking (ascorbic acid only)
  • Protection from enzymatic browning in processed fruits and vegetables
  • Increased clarity of wine and beer
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