ANTIOXIDANTS

What are citric and ascorbic acid used for in food?

Citric and ascorbic acid (and their corresponding citrate and ascorbate salts) are two examples of antioxidant compounds commonly used in food. They are used to prevent all types of oxidation affecting fats and proteins.

What are the problems with citric and sorbic acid as antioxidants?

For Amerex (and we understand that for the entire scientific community) they are by no means the most worrying additives, but it is also true that they have an E number like all the others, which detracts from the label in cases where a clean label is sought. Moreover, in new generation products such as processed fish products, there have been reports of fraudulent use (different from their technological functionality), and in vegans, a somewhat abusive use for their preservative function through the lowering of pH that they cause.

What antioxidant alternatives to citrate and ascorbate are there on the market?

At Amerex we have a wide range of products that specialise in substituting additives such as citrate and ascorbate.

Here you can see a study that demonstrates this with the use of Amerex preservatives.