Ascorbic acid

Ascorbic acid, commonly known as vitamin C, is a water-soluble chemical compound essential for various biological functions. In cooking, it is primarily used as an antioxidant and natural preservative to prevent the oxidation and browning of fruits, vegetables, and juices, preserving their color, flavor, and nutritional value.

Ascorbic acid is found naturally in many fruits and vegetables, especially in citrus fruits like oranges, lemons, and kiwis. Its origin is linked to the metabolism of plants and animals, being vital for collagen synthesis and the neutralization of free radicals in the body.

Among its main properties in cooking, the following stand out:

• Functioning as an antioxidant, prolonging the freshness of food.
• Prevention of browning in cut or processed products.
• Natural preservative in jams, juices, and baked goods.

In different regions of Latin America, ascorbic acid is also known as vitamin C, vitamin C antioxidant, or simply L-ascorbic acid.