Louis Francois Ascorbic Acid is a high-purity, food-safe antioxidant used for oxidation prevention, vitamin enrichment, flour improvement, and colour preservation in a broad range of culinary and technical applications. Chemically synthesized via fermentation of sorbitol, it appears as a white to slightly yellowish, odourless, and tasteless powder with excellent solubility.

With over 99% purity and consistent performance, Louis Francois Ascorbic Acid is superior to general-purpose or supermarket-sourced vitamin C. It is ideal for professional baking, pastry, fruit preparations, beverage stabilization, and modernist applications where precise oxidation control and minimal sensory impact are critical.

Common uses include preserving natural fruit colours, extending shelf life in juice or wine, boosting fermentation in baking, and stabilizing vitamin content in dietary or infant foods.

Use:

Dispersion:
To avoid degradation and maximize performance:

• Use in dry form for flour correction

• Dissolve freshly in water when used in liquids

• Avoid prolonged exposure to light, air, or metals once in solution

Suggested solution:
2 g ascorbic acid + 20 g cold water. Use immediately in dough or fruit-based formulations to improve strength, preserve brightness, or stabilize product quality.

Dissolution:

• Very soluble in water

• Soluble in ethylic ether, chloroform, and petroleum ether

• Stable in dry form; degraded by oxygen, light, and metal traces in solution

Application:

Also ideal for:

• Fresh-cut fruit preservation

• Antioxidant protection in purées and syrups

• Vitamin C enrichment in dietary products

• Colour and flavour retention in wine, beer, and soft drinks

• Dough strengthening and fermentation improvement

Observations:

• Odourless, white to pale yellow powder

• Stable in dry conditions; avoid moisture and oxygen exposure

• Compatible with acidic environments and heat applications

• Non-allergenic, non-GMO, non-irradiated

Elaborations:

Flour Correction in Bread
0.05–0.1% based on flour weight
→ Add directly to dry mix to strengthen gluten, improve oven spring, and enhance loaf structure.

Fresh Fruit Preservative Solution
500 mg/L in cold water
→ Soak sliced apples, pears, or stone fruits to delay browning and extend freshness.

Vitamin-Enriched Beverage Syrup
0.2–0.5 g per litre
→ Dissolve just before blending. Helps preserve colour and adds a clean nutritional claim.

Differences from Similar Products:

Versus supermarket vitamin C:
Mass-market ascorbic acid may clump, oxidize easily, or have variable purity. Louis Francois offers a dry-stable, pharma-grade powder ideal for consistent dosing and professional use.

Versus citric acid:
Ascorbic acid has a stronger reducing capacity with minimal impact on flavour, making it preferable for oxidation-sensitive applications and nutritional enhancement.

Versus other antioxidants:
Provides clean preservation without affecting texture or taste, unlike sulphites or synthetic preservatives.

Origin:

Synthesized through the fermentation of sorbitol, then purified for professional and technical use. E330.

Maison Louis Francois: A Legacy of Culinary Innovation

Since 1914, Maison Louis Francois has supported chefs, artisans, and food manufacturers with functional ingredients designed for precision, creativity, and reliability. From pastry stabilizers to acidifiers and antioxidants, the company’s legacy is built on scientific rigour and culinary excellence trusted by professionals worldwide.