Ascorbic Acid

• As a natural preservative, adding ascorbic acid helps to prevent browning and discoloration in fresh-cut fruits and vegetables like apples, avocados, and potatoes. - It can be used as a dough conditioner in baking, improving the elasticity and texture of bread and other baked goods by strengthening the gluten structure. - Used to enhance the flavor and nutritional value of homemade fruit juices and smoothies, providing an extra boost of Vitamin C and a slightly tart taste. - As a food acidulant, a small amount of ascorbic acid can be added to jams, jellies, and preserves to help lower the pH and ensure proper gelling. - Incorporate ascorbic acid into brines and marinades for meats to help tenderize and brighten color, adding a subtle tang and improving moisture retention during cooking. - Supplement ascorbic acid when canning tomatoes to preserve the color and prevent spoilage.

• Boosts immune system function, helping the body fight off infections and illnesses.
• Acts as a powerful antioxidant, protecting cells from damage caused by free radicals.
• Supports collagen production, promoting healthy skin, wound healing, and joint health.
• Enhances iron absorption from plant-based foods, preventing iron deficiency.
• May help reduce the risk of chronic diseases, such as heart disease and certain cancers.

Ascorbic acid (Vitamin C) is sensitive to light, heat, and moisture. Store ascorbic acid powder or tablets in an airtight container in a cool, dark, and dry place, away from direct sunlight and heat sources. A pantry or cupboard away from the stove is ideal. Refrigeration can also help extend its shelf life. Properly stored, ascorbic acid can maintain its potency for an extended period.