Vitamin

Ascorbic Acid – Vitamin C ( E-300 )

Ascorbic acid is the chemical name for vitamin C, which is abundant in many fruits and vegetables, as well as in milk. It inhibits the formation of free radicals caused by the oxygen in the air, which is why ascorbic acid is one of the natural antioxidants.

In the human body, vitamin C is involved, among other things, in the absorption of oxygen by cells and the formation of collagen, which is necessary for the construction of the connective tissue of bones and cartilage. In addition, it strengthens the immune system and improves the absorption of iron.

Ascorbic acid prevents the quality-damaging effects of oxygen, such as the browning of sliced fruits and vegetables. It is often used in combination with other antioxidants. Ascorbic acid is often used together with nitrite pickling salt because it helps the red color of meat products and at the same time inhibits the formation of nitrosamine. Ascorbic acid improves the quality of dough made from various flours.