Control of Vitamin C (Ascorbic Acid) in Non-Alcoholic and Fresh Drinks

This book deals with the method of determining vitamin C in non-alcoholic and fresh drinks also deals with its importance in the human body and elaborates the problematic consumption of vitamin C in the daily dose of adult people. Lack of vitamin C manifests itself with: pain and rapid muscle fatigue increased infections anemia osteoporosis hemorrhage etc. According to the highest amount of vitamin C in 100 g there are: pepper 128 mg 113 mg cabbage 90 mg kiwi 59 mg strawberries 53 mg lemon 51 mg spinach 38 mg grapefruit 23 mg tomatoes. Ascorbic acid and its sodium potassium and calcium salts are widely used as an antioxidant food additive. Relevant food additives from ascorbic acid (E-numbers) are: E300 - ascorbic acid E301 - sodium ascorbate E302 - calcium ascorbate E303 - potassium ascorbate.