Description

An antioxidant agent which enhances dough cohension, strength and consistency. It is a weak organic acid that has antioxidant properties. It is mainly used as an acidity regulator and as an odor/flavor enhancer. It is also used as a preservative in fruit,bakery,vegetable products etc, thus, preventing the spoilage of food products caused by enzymatic reactions. It also prevents some kinds of fresh-cut produce, like sliced apples,from turning brown. Finally, it helps in making the texture of foods such as jam, dough,cheese and creams more consistent and thicker.