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Uses: Ascorbic acid is a flour treating agent, Vitamin C may be made synthetically from glucose, naturally occurs in fruit and vegetables; added to products as diverse as cured meat, breakfast cereals, frozen fish and wine.
Large doses can cause dental erosion, vomiting, diarrhoea, dizziness, and could possibly cause kidney stones if more than 10g is taken. Other names: l-ascorbic acid, l,3-ketothreohexuronic acid.
Should be taken under medical advice if suffering from kidney stones, gout or anaemia.
Description: Ascorbic acid is an antioxidant, colour and preservative. The body stores little ascorbic acid or Vitamin C, so this must be provided on a daily basis in the diet. Good sources of vitamin C include citrus fruit, raw cabbage, strawberries and tomatoes.
Vitamin C has been shown to prevent scurvy, and is essential for healthy blood vessels, bones, and teeth. Vitamin C also helps form collagen, a protein that holds tissues together.
Ascorbic acid is industrially synthesised using a number of different biological techniques.
ANTIOXIDANTS