Calcium salt of ascorbic acid (vitamin C, a n atural acid), which occurs naturally in most fruits and vegetables. Commercially synthesised by bacterial fermentation of glucose, followed by chemical oxidation.
Function & characteristics:
Anti-oxidant and bread enhancer. It prevents browning of fruits as well as formation of nitrosamines in meat. Ascorbic acid is vitamin C; however, it cannot be added as a vitamin supplement when labelled E302.
Many different products.
Acceptable Daily Intake:
No side effects known in the concentrations used.
None – ascorbic acid and ascorbates can be consumed by all religious groups, vegans and vegetarians.
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