Many people reading product ingredient lists see these three names quite often. What’s the connection between them, and why do they appear so often in processed foods?

• Ascorbic acid (E300) and vitamin C are one and the same, and are an essential nutrient for humans
• Citric acid (E330) and ascorbic acid both occur naturally in citrus fruits, but there is no vitamin C in citric acid.
• Citric acid is responsible for the tart and sour taste of lemons, and to a lesser extent other citrus fruits and some berries.
• Contrary to popular belief, the best source for vitamin C is not oranges. Better sources are kiwis, bell peppers, broccoli, and brussels sprouts.
• Chemically, the only difference between ascorbic acid and citric acid is one additional oxygen atom in citric acid.
• Both Ascorbic acid and citric acid are used extensively as food additives because they are very cheap to manufacture artificially.
• Citric acid is mainly used to add a tangy sour flavour to soft drinks (50% of world production).
• Unfortunately, vitamin C is very easily lost from fruits and vegetables when processed. That’s why in many products it is reintroduced as an additive.
• Citric acid is manufactured through the use of Aspergillus Niger, a mould that feeds on cheap corn syrup glucose.
• Vitamin C tastes very bitter, just like most vitamins. In some cases Citric acid is used to mask the bitter flavour of vitamin C pills.
• Citric acid makes it easier for the body to absorb some minerals. For example, calcium citrate is sometimes added to orange juice.
• Ascorbic acid in lemon juice is what keeps cut fruits and vegetables from turning brown. That’s why commercial food processing it is used as an antioxidant preservative
.

Pages: 1· 2