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Ascorbic acid
What is ascorbic acid?Ascorbic acid is vitamin C in powder form, labelled as additive E300. In cooking it is used as an antioxidant and acidifier: it prevents fruit and vegetables from browning,...
Green apple, fennel and mint carpaccio with ascorbic acid
Ascorbic acid
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Guide
Ascorbic acid: guide and tips
In this guide
- What is ascorbic acid?
- Uses of ascorbic acid in cooking
- How to use it
- Frequently asked questions
- Are ascorbic acid and vitamin C the same thing?
- Why is ascorbic acid used in food?
- Ascorbic acid or citric acid?
- Available sizes
What is ascorbic acid?
Ascorbic acid is vitamin C in powder form, labelled as additive E300. In cooking it is used as an antioxidant and acidifier: it prevents fruit and vegetables from browning, gives cocktails and drinks a clean acidic note and, in small amounts, strengthens yeast doughs.
Uses of ascorbic acid in cooking
- Fruit and vegetables: dissolved in water, it prevents cut apples, pears, avocados and artichokes from browning.
- Cocktails and drinks: provides a clean acidic note without a citrus flavour.
- Bread and yeast doughs: strengthens dough in small amounts.
- Preserves: helps retain fruit colour.
How to use it
It dissolves easily in water and cold liquids, and only a small amount is needed. Heat reduces its antioxidant effect: where possible, add it cold or at the end of preparation.
Frequently asked questions
Are ascorbic acid and vitamin C the same thing?
Yes: ascorbic acid is the form of vitamin C used in food, where it is labelled E300.
Why is ascorbic acid used in food?
As an antioxidant: it protects the colour and flavour of juices, preserves and cured meats from oxidation.
Ascorbic acid or citric acid?
Ascorbic acid mainly prevents oxidation, while citric acid gives a stronger acidic taste.