Antioxidant and acidity correctors

Acido Ascorbico, also known as Vitamin C, is an antioxidant agent with a secondary acidifying function. It is water-soluble and, when added to food, exhibits a strong antioxidant activity, although its effect is not particularly long-lasting. It cannot be used as a vitamin supplement when labeled as E300.

Sodium Ascorbate is the sodium salt of ascorbic acid. It is one of the most well-known antioxidant agents, capable of eliminating nitrites, blocking nitrosation reactions, and preventing or significantly reducing the formation of nitrosamines in meat products. In meat processing, it can also serve as a color accelerator. Additionally, it can be used in other foods—ranging from fish or shellfish products to cut or peeled fruits and vegetables—to prevent the formation of brown spots or other oxidative phenomena.

Sodium Erythorbate is soluble in water and alcohol, but insoluble in fats, oils, ether, and chloroform. As an antioxidant and acidity regulator, it can replace sodium ascorbate for the same purposes, where allowed. However, due to its higher molecular weight, a 20% higher dosage is required to achieve the same effect. Examples of applications include salted meat products, meat preserves, and fish preserves and semi-preserves, where it can serve as a color accelerator.

Lecithin is an emulsifier and stabilizer for food systems containing water and oil/fat (such as sweet creams, dressings, sauces, especially those with high fat content). It serves as a splatter agent and plasticizer in margarine production, as well as a solubilizing agent for mixes and other powder-based products. It is also used to control viscosity in chocolate and related products processing. In baked goods, lecithin mimics the emulsifying functions performed by whole eggs and their components.

Citric acid has an excellent solubility in water, where it can significantly and quickly lower the pH even at small doses. Naturally present in many foods (typically in lemons and citrus fruits), it has a distinctly acidic taste, which is its main limitation in use. However, as a Group I additive, it can be used quantum satis as an acidulant in numerous food applications such as beverages, candies, jams, ice creams, and others.

Sodium citrate is a sodium salt of citric acid. It is primarily used as an acidulant and chelating agent for metal ions. As such, it can slow down oxidation processes and increase the firmness of gels in products such as jams. It also reduces the formation of brownish areas caused by enzymes in fruit or fruit-based products.

Cream of tartar is the potassium salt of tartaric acid, naturally found in grapes and also as a byproduct during winemaking. In the food industry, it is used as an acidulant in a wide range of products, such as jams, jellies, carbonated and non-alcoholic beverages, candies, and other confectionery items. It helps reduce crystallization, keeping the product softer and less brittle for longer. Additionally, it can be used as a component in chemical leavening agents, which are highly valued in baking, aiding in the rapid development of gas in baked goods. In pastry, it can be added to egg whites to produce a smooth, fluffy texture. It also functions as a stabilizer, anti-caking agent, flavor enhancer, and color stabilizer in vegetable-based products.

Monopotassium phosphate is used in the food industry for various applications. Classified within the E300-E399 series, it serves primarily as an acid regulator rather than an acidifier. It is mainly employed as a buffering agent and/or mineral supplement in beverages (such as soy-based plant drinks), isotonic drinks, and related powder blends. Additionally, it can serve secondary functions, such as being a component of melting salts in the production of processed cheeses like cheese slices. In meat-based products, it helps increase water retention capacity and reduce liquid loss during cooking, thus improving the overall yield in the production process.