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Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Ascorbic acid is a weak sugar acid structurally related to glucose. In biological systems, ascorbic acid can be found only at low pH, but in solutions above pH 5 is predominantly found in the ionized form, ascorbate. [8] Many analytical methods have been developed for ascorbic acid detection.
Mineral ascorbates are used as dietary supplements and food additives, and drugs. An example of a mineral ascorbate drug is sodium ascorbate injections (the acid form, ascorbic acid, of vitamin c is too acidic for injections). Ascorbate salts may be better tolerated by the human body than the corresponding weakly acidic ascorbic acid.
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.
Ascorbic acid is easily oxidized and so is used as a reductant in photographic developer solutions (among others) and as a preservative. [citation needed] In fluorescence microscopy and related fluorescence-based techniques, ascorbic acid can be used as an antioxidant to increase fluorescent signal and chemically retard dye photobleaching. [29]
Sodium ascorbate normally provides 131 mg of sodium per 1,000 mg of ascorbic acid (1,000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium). As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, [3] USA, [4] Australia ...
Potassium ascorbate is a compound with formula KC 6 H 7 O 6. It is the potassium salt of ascorbic acid and a mineral ascorbate. As a food additive, it has E number E303, INS number 303. Although it is not a permitted food additive in the UK, USA and the EU, [2] [3] it is approved for use in Australia and New Zealand. [4]
Acid Description Formulation pKa (when applicable, pKa1) Acetic acid: Gives vinegar its sour taste and distinctive smell. C 2 H 4 O 2: 4.756 Ascorbic acid: Found in oranges and green peppers and gives a crisp, slightly sour taste, better known as vitamin C. C 6 H 8 O 6: 4.10 Citric acid: Found in citrus fruits and gives them their sour taste. C ...