- Mar 29, 2013
- Reaction score
- Twin Cities
I'm having a hard time imagining that ascorbic acid degrades so quickly on its own in solution. That would mean that all the fruit juices do not contain any vitamin C. The preserving qualities of it would be also quite limited, I think it wouldn't be used that often in the food industry if it deteriorates that quickly.
That raised an eyebrow with me, too. I'd hate to think my OJ will run out of AA in a couple days. Maybe the AA is depleted by the O2 scavenging.
On another note, I read some posts on the other site's discussion board, and there was some talk about some of the people foregoing AA and using more SMB in their trifecta, due to their concern that AA can become a "super oxidizer." I just skimmed the thread and didn't see links to any research that quantifies it, but what was posted in the thread seems to underpin some belief of AA's oxidation risk.
I know we're not making this discussion about trifecta, but that info may be relevant to our decisions re AA additions.