Ascorbic acid exists naturally in the form of vitamin C. However, the commercial version is not extracted naturally from carrier foods, but synthesized or biosynthesized. Its antioxidant action prevents browning of fruit and vegetable products. Associated with nitrite salts, it also maintains the red color of cold meats and helps to limit the formation of nitrosamines. The available data on ascorbic acid are detailed and reassuring as to its use.
Very many food categories (some infant foods only).