What is Vitamin C?

Vitamin C participates in a variety of reactions in the body, such as participating in redox processes, and plays an important role in biological oxidation and reduction and cellular respiration. Vitamin C can resist the damage of free radicals to cells and improve human immunity. 

Some fruits and vegetables contain a lot of vitamin C, such as lemons, kiwis, cherries, citrus fruits, guava, green or red peppers, mustard greens, spinach, strawberries, grapes and tomatoes. However, vitamin C is extremely unstable and is easily destroyed during storage, processing and cooking. In addition, vitamin C is easily oxidized and decomposed.

Application of Vitamin C:

Vitamin C is widely used in many fields such as food , beverage, breeding and forage additives. Its main functions reflected in following 5 aspects:

1. Keep food, fruits and beverage fresh and prevent them from producing unpleasant smell. 

2. Prevent formation of nitrous amine from nitrous acid in meat products.

3. Improve dough quality and make baked food expand to its maximum.

4. Compensate the Vitamin C losses of beverage ,fruits and vegetables during processing rocedures.

5. Used as nutritional element in additives, Feed additives.