Why Do So Many Juice Makers Put Ascorbic Acid in their Juice?

limitme · � #1 � 10-10-2010, 04:05 PM

Are they required to by the government?

D Bergy · � #2 � 10-10-2010, 06:16 PM

It is used as a preservative due to its antioxident characteristics.

Dan

jfh · � #3 � 10-11-2010, 07:40 AM

Why do so many juice makers put high fructose corn syrup in their juice? Aren't they naturally sweet?

limitme · � #4 � 10-11-2010, 10:05 AM

Quote:

Originally Posted by jfh

Why do so many juice makers put high fructose corn syrup in their juice? Aren't they naturally sweet?

well....alot of them don't....

but still....even the ones with no sweeteners or anything else....they'll still add ascorbic acid. I guess like D said....it helps to preserve it....

ascorbic acid is good for you, correct? so this isn't a bad thing?

jfh · � #5 � 10-11-2010, 10:30 AM

Correct. Absolutely nothing wrong with ascorbic acid.

I was just wondering why there need be any other ingredient added to fruit juices. Especially HFCS. Ascorbic acid is very easily oxidized. It is not even stable in the body. It is not stable when mixed with liquids either. That is why you should spread out your vitamin C dosage through the day.

I suspect that ascorbic acid is only added due to the high rate of loss upon storage of the juice. The vitamin C does not last long.

jfh · � #6 � 10-11-2010, 10:33 AM

Rate of loss of ascorbic acid test.

Quote:

Ascorbic acid content of commercial fruit juices and its rate of loss with respect to time and temperature of storage were determined. Ascorbic acid content of commercial fruit juices ranged from 2.4 to 43 mg/100 ml of juice. Storage of commercial fruit juices in closed containers at room temperature for 4 months resulted in ascorbic acid losses ranging from 29 to 41%. Commercial orange juice when stored in open containers in the refrigerator for 31 days lost 60 to 67% of its ascorbic acid while fresh orange juice lost ascorbic acid at the much slower rate of 7 to 13%. Open containers of commercial fruit juice, when stored outside the refrigerator for 10 days, lost 12.5% of their ascorbic acid content, while refrigerated for the same period, the ascorbic acid losses amounted to 9%.
https://www.sciencedirect.com/science...2&searchtype=a

��Useful Links

Site Navigation