Product Description
Ascorbic acid, which can be used for food purposes, is nothing but the well-known vitamin C. Thanks to its antioxidant properties, it helps prevent browning of vegetables and fruits, and also improves the baking properties of pastas.
- By using it, we can make a dough that is easier to handle, more stretchable, and less crumbly after baking.
- Ascorbic acid is nothing but vitamin C, a water-soluble vitamin that has numerous important functions in our body:
- Vitamin C contributes to the normal formation of collagen and thereby the maintenance of normal blood vessel function, the maintenance of the condition and function of bones and cartilage, the maintenance of the condition of teeth and gums, as well as the maintenance of the condition and function of skin.
- Vitamin C contributes to normal energy-yielding metabolism processes.
- Vitamin C contributes to the normal functioning of the nervous system.
- Vitamin C contributes to the maintenance of normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C enhances the absorption of iron.
Vitamin C can be consumed with raw vegetables (bell peppers, tomatoes, potatoes, broccoli, etc.), fruits (citrus fruits, berries, etc.), and dietary supplements. Make sure to have a balanced, varied diet!
You can use Szafi Reform ascorbic acid in many ways in your kitchen:
Szafi Reform ascorbic acid helps prevent browning on the surface of fruits and vegetables due to oxidation processes.
When baking bread and pastries, adding a teaspoon of Szafi Reform ascorbic acid to the dough results in a better texture, easier-to-roll dough that crumbles less after baking.
When using baking soda for baking, it is important to react with some acidic substance like ascorbic acid. This reaction releases carbon dioxide, creating air bubbles that lift the dough. This results in light, tasty pastries and breads.
You can utilize its acidifying effect in canning and making various syrups and drinks. This way you can create delicious, refreshing drinks and jams.
We also recommend using it for flours that may discolor due to oxidation during cooking, such as sunflower seed flour.