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 various products as such or in the form of salts or esters.
Purpose of Employment
PREVENTS BROWNING
By hindering the oxidation process due to contact with oxygen in the air, L-ascorbic acid prevents the browning of many foods.
antinitrosant 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 meat and preserving its flavor. Once ingested, nitrites are converted in the stomach into nitrosamines, substances carcinogens that we would gladly do without; nitrates, for their part, although less dangerous, act as a "reservoir", thanks to the ability to convert into nitrites as they are consumed.
acidity regulator"
The flavor of ascorbic acid vaguely recalls that of citrus fruits, with a marked degree of acidity due to the pure form; this additive can therefore have a more or less pleasant effect 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 fruit, juices and vegetables, frozen or otherwise packaged.
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 browning of foods.
The esters of ascorbic acid (E304), by virtue of the lipophilicity that characterizes them, are instead added to fats (eg vegetable margarines) and oils, with the exception of virgin ones and olive oil. The purpose, in this case, is to prevent the rancidity to which oils are subject, in particular those rich in polyunsaturated fatty acids. The esters of ascorbic acid are also used as food coloring E160 - E161, to prevent the 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 spread on the internet, the ascorbic acid used as such does not have a vitamin 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 emphasized that - despite this equality - being vitamin C known for its "fragility", it can suffer considerable losses during food storage.
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 competent ministry imposes a maximum intake dosage of 180 mg / day, while the vitamin C marketed as an additive is raised. from this "obligation; as such it can easily be sold in large formats. If we want it is a bit like agricultural gasoline and road transport gasoline; they are identical, but the cost and the regulations on the matter 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, differing only in optical rotation; generally only one of the two enantiomers is able to react with biological receptors and perform the desired function; in the case of vitamin C only the L-enantiomer - L-ascorbic acid - is active).
