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Fancy name: Ascorbic acid. Street name: Vitamin C. This high-power antioxidant is used as a preservative and can also be added to bread to promote yeast growth. Ascorbic acid works by neutralizing oxygen when it comes in contact with it. So, this great preservative not only helps keep food’s color, but it also preserves the flavor. Whip up something from The Bread of Life cookbook and then use ascorbic acid to preserve it or try our packaged, candied fruit for a dose of Vitamin C.
Usage:Used in canning, and to promote yeast growth when making bread.
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