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Ascorbic acid, for organic recipes
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Ascorbic acid, for organic recipes

70.102

Ascorbic acid is a colorless, odorless, crystalline, easily water-soluble solid with an acid taste. It is produced from non-genetically modified glucose. The most important property of ascorbic acid is its physiological effect as vitamin C. Numerous foods are enriched with ascorbic acid to increase the vitamin content. If one of its other applications is in the foreground, it is designated as ascorbic acid.

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Benefits

  • preservative properties -> improves shelf life
  • improves swelling and taste properties of flour
  • approved for use in organic recipes (according to EU Bio VO 834/2007, Infoxgen operating materials)

Fields of Application

flour baked goods juices specialties


Packaging

25 kg carton

Peter Auer

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