Ascorbic Acid (Vitamin C, E300) · Antioxidant & Vitamin C Fortification for Beverages, Bakery & Processed Foods

Key characteristics

• Chemical name: L-ascorbic acid, commonly designated as vitamin C, E300 in food additive systems.
• Appearance: typically a white to slightly yellowish crystalline powder or granules, with a slightly acidic taste and characteristic but mild odour.
• Solubility:
  • Freely soluble in water,
  • Sparingly soluble in ethanol; practically insoluble in oils and non-polar solvents.
• Stability:
  • Stable in dry form when protected from heat, light, moisture and oxygen,
  • In solution, sensitive to oxygen, metal ions, alkaline pH and elevated temperatures,
  • Best stability usually at slightly acidic pH, under low oxygen exposure and cooler temperatures.
• Functional roles:
  • Antioxidant / reducing agent – helps consume oxygen and reactive species, slows oxidative degradation of pigments, flavours and nutrients,
  • Colour protection – slows browning and colour fading in fruit products, beverages and processed foods,
  • Bakery flour treatment agent – contributes to dough strengthening, gas retention and crumb structure,
  • Vitamin C fortification – contributes to declared vitamin C content in fortified foods and supplements.
• Related ingredients: sodium ascorbate, calcium ascorbate and erythorbic acid (E315), sodium erythorbate (E316) are used where different solubility, pH or performance profiles are required.

Atlas supports R&D and application teams in selecting suitable ascorbic acid grades and designing antioxidant and vitamin fortification systems adapted to the specific product matrix, process and regulatory framework.

Indicative specification points

Final specifications are agreed with each customer. Typical food and nutrition-grade ascorbic acid parameters include:

• Assay: generally about 99.0–100.5% L-ascorbic acid (on dried basis).
• Identification tests: confirm L-ascorbic acid structure through chemical, spectroscopic and chromatographic methods.
• Specific optical rotation: within defined limits to verify L-isomer purity.
• Loss on drying: controlled to ensure assay stability and flow properties.
• Sulphated ash / residue on ignition: limited to indicate low inorganic residue.
• pH (in solution): defined when dissolved at specified concentration, supporting consistent functional behaviour.
• Heavy metals & selected elements: limited to comply with food additive and nutrient purity standards.
• Related substances & impurities: kept within specification to maintain antioxidant and vitamin performance.
• Microbiological quality: low counts consistent with GMP production and suitable for use in beverages, foods and nutrition products.
• Particle size / form: available as fine powder or granular grades to support dry blending, tableting, encapsulation and rapid dissolution.

Each batch is supplied with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documentation (GMO and allergen status, dietary suitability, contaminants, residual solvents, origin statements, Halal/Kosher certificates, etc.) can be provided from approved producers according to customer QA and regulatory requirements.

Beverages & liquid systems

• Juices, nectars & fruit drinks – ascorbic acid helps protect natural colour and flavour of fruit components and contributes to vitamin C fortification.
• Functional beverages & energy drinks – used as part of vitamin premixes to provide declared vitamin C content, often together with other vitamins, minerals and plant extracts.
• Concentrates, syrups & bases – protects aroma, colour and vitamin content in high-brix systems; added at suitable steps to minimise oxidative losses.
• Tea and herbal beverages – may be used to stabilise colour and flavour in ready-to-drink or instant formats and provide nutritional vitamin C.

Fruit products & preparations

• Jams, marmalades and fruit spreads – limits browning and colour fading, supports flavour stability and vitamin C labelling, where appropriate.
• Fruit preparations for dairy & desserts – helps maintain bright fruit colour and fresh taste in yogurts, fermented dairy and dessert systems.
• Frozen and refrigerated fruit systems – supports colour and flavour protection during storage and distribution when combined with suitable pH and packaging.

Meat & processed foods*

• Meat and poultry products* – used as an antioxidant and reducing agent in selected processed meat systems to support colour and oxidative stability, sometimes in conjunction with nitrite/nitrate curing systems.
• Canned & prepared foods* – helps protect colour and flavour in certain canned and prepared dishes, often together with other antioxidants and chelating agents.

*Use in meat and specific processed products is subject to local regulations defining ascorbic acid’s status as an additive, processing aid or nutrient, permitted categories and maximum levels. Customers must confirm applicable rules in each market.

Bakery & cereal products

• Bread, rolls and bakery products – ascorbic acid is used as a flour treatment agent to support dough strength, gas retention and volume, and may contribute to vitamin C fortification.
• Bakery mixes and premixes – included as a minor component in concentrated functional mixes for millers and industrial bakeries.
• Breakfast cereals & cereal bars – part of vitamin premixes used to achieve declared vitamin C levels.

Fortified foods & dietary supplements

• Tablets and capsules – ascorbic acid is compressed or encapsulated alone or as part of multivitamin and immune-support formulas.
• Effervescent powders & tablets – widely used in single-serve vitamin drinks, leveraging its high solubility and consumer recognition.
• Gummies and chewables – incorporated in confectionery-style supplements, with stability tailored to process temperatures and storage conditions.
• Nutrition powders & meal replacements – included in vitamin-mineral premixes for sports nutrition, medical nutrition and lifestyle products.

Formulation guidance

• Dosage considerations:
  • For antioxidant use, dosage depends on matrix, pH, process severity and target shelf life,
  • For vitamin fortification, dosage is guided by RDI/RDA values, local fortification rules and on-pack claim levels,
  • Overall levels must respect regional regulations and product-category limits.
• Synergy with other components:
  • Frequently combined with citric acid and other acidulants to optimise pH and stability,
  • Used together with chelation agents, tocopherols, plant extracts and packaging technologies for enhanced shelf life.
• Process and handling:
  • For liquids, often added via premixes and dosed at steps that minimise heat and oxygen exposure,
  • For bakery, typically added through flour treatment or functional premixes,
  • In supplements, stability may be improved by granulation, coating and suitable excipient selection.
• Regulatory & labelling:
  • Labelled as “ascorbic acid” or “vitamin C” when used as a nutrient, and as “ascorbic acid (E300)” when declared as an additive where required,
  • Marketing and regulatory teams must align ingredient function, claims and additive status in each product.

Quality & documentation

• Supplied as food and nutrition-grade ascorbic acid, with agreed specifications tailored to beverage, bakery, meat or supplement applications.
• Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet covering key parameters such as assay, optical rotation, loss on drying, residue on ignition, pH, heavy metals and microbiological quality.
• Additional documentation can include GMO and allergen status, dietary suitability (e.g. vegetarian/vegan where applicable), contaminants and heavy metals data, residual solvent declarations, BSE/TSE statements and Halal/Kosher certificates, depending on producer and grade.
• Manufacturing sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000); certificates and audit support can be provided on request.
• Customers remain responsible for regulatory compliance, vitamin fortification rules, additive classifications, maximum levels and labelling/claims in each destination market and product category.

Packaging, storage & logistics

• Standard packaging: usually 25 kg fibre drums or multi-wall paper bags with inner liners designed to protect against moisture, oxygen and contamination; alternative packaging can be evaluated for specific supply chains.
• Suitable for full-container or mixed-container loads together with other antioxidants, vitamins, sweeteners, acidulants, thickeners, proteins and functional ingredients from the Atlas portfolio.
• Store in a cool, dry place, in tightly closed original packaging, away from direct light, heat, moisture and oxidising agents to preserve vitamin content and physical quality.
• Typical shelf life is indicated on the product specification and COA; customers should verify antioxidant performance, vitamin retention and sensory impact in their own products, processes and packaging over the intended shelf life.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored quotation, please share your intended applications (beverages, juices/nectars, fruit preparations, bakery, meat processing, fortified foods, dietary supplements, etc.), target vitamin C level per serving, desired antioxidant effect, process conditions (pH, heat treatment, packaging), annual volume, packaging preferences and documentation/certification needs (vitamin fortification rules, additive status, Halal, Kosher, non-GMO, specific contaminant limits, etc.). Our team will recommend suitable ascorbic acid grades and premix concepts aligned with your technical, nutritional and regulatory objectives.