Louis Francois Ascorbic Acid is a high-purity, food-safe antioxidant used to help prevent oxidation, preserve colour, support flour improvement, and add vitamin C where needed. It is a white to pale yellow, odourless, tasteless powder with very good water solubility, making it useful across baking, pastry, fruit preparations, beverages, and technical food applications.
Use
Use dry for flour correction, or dissolve freshly in water for liquid applications. Once dissolved, use promptly and avoid prolonged exposure to light, air, or metals, as the solution becomes less stable. A suggested working solution is 2 g ascorbic acid with 20 g cold water, used immediately in dough or fruit-based preparations.
Recommended Dosage
- Bread and rolls: 40–100 mg/kg
- Pastry: 2–3 g per 100 kg flour
- Confectionery tablets or lozenges: 400–800 mg/kg
- Fruit juices, jams, beer, sparkling wine: 150–500 mg/kg
- Apple soaking baths: 500 mg to 1 g/L
Applications / Practical Uses
- Strengthens dough and supports better fermentation in bread and pastry
- Helps reduce browning in fresh-cut fruit and fruit preparations
- Supports colour and flavour retention in juices, wine, beer, and soft drinks
- Adds vitamin C in dietary or fortified products
- Helps protect purées, syrups, and similar preparations from oxidation
Observations
- White to pale yellow powder
- Odourless and tasteless
- Very soluble in water
- Stable in dry form, but more sensitive in solution
- Compatible with acidic environments and heat applications
- Non-allergenic, non-GMO, and non-irradiated
Origin
Produced through fermentation of sorbitol, then purified for professional food use.
Gusta Supplies goes above and beyond to source specialty products for your gustatory enjoyment. Did you know? The stem "Gusta" is found in the word "gustation", which means the sense of taste. Gusta, as such, is literally the "root of taste". We know, shopping here, you must have a good taste!
Inventory Last Updated: May 13, 2026
