Louis Francois Ascorbic Acid – Vitamin C Powder For Baking & Preservation

Description

Louis Francois Ascorbic Acid is a high-purity, food-safe antioxidant used to help prevent oxidation, preserve colour, support flour improvement, and add vitamin C where needed. It is a white to pale yellow, odourless, tasteless powder with very good water solubility, making it useful across baking, pastry, fruit preparations, beverages, and technical food applications.

Use

Use dry for flour correction, or dissolve freshly in water for liquid applications. Once dissolved, use promptly and avoid prolonged exposure to light, air, or metals, as the solution becomes less stable. A suggested working solution is 2 g ascorbic acid with 20 g cold water, used immediately in dough or fruit-based preparations.

Recommended Dosage

• Bread and rolls: 40–100 mg/kg
• Pastry: 2–3 g per 100 kg flour
• Confectionery tablets or lozenges: 400–800 mg/kg
• Fruit juices, jams, beer, sparkling wine: 150–500 mg/kg
• Apple soaking baths: 500 mg to 1 g/L

Applications / Practical Uses

• Strengthens dough and supports better fermentation in bread and pastry
• Helps reduce browning in fresh-cut fruit and fruit preparations
• Supports colour and flavour retention in juices, wine, beer, and soft drinks
• Adds vitamin C in dietary or fortified products
• Helps protect purées, syrups, and similar preparations from oxidation

Observations

• White to pale yellow powder
• Odourless and tasteless
• Very soluble in water
• Stable in dry form, but more sensitive in solution
• Compatible with acidic environments and heat applications
• Non-allergenic, non-GMO, and non-irradiated

Origin

Produced through fermentation of sorbitol, then purified for professional food use.

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