Fermented Glucose (Natural Ascorbic Acid – Vit C

It is manufactured through the fermentation of plant-based Glucose with help of suitable bacteria to produce the Fermented Glucose.

Dosages:

Basically, 0.12-0.20% of Natural Ascorbic Acid is to be added.

  • Baking Industry

    • It is fermentation based organic Ascorbic Acid Powder compound with significant antioxidant and immune – modulatory properties.

      Enhances the shelf life by preventing the oxidation process, adds flavor and nutrition to the final product.

      • Dough Strengthener: Used as dough conditioner and strengthen the dough by improving gluten formation which enhances the texture and elasticity opf bread and other baked goods.
      • Improves the Bread Volume: Ascorbic Acid improves the bread volume by enhancing the fermentation process
      • Leavening Aid: It supports better crumb structure and more even texture.
      • Prevent Staling by controlling oxidation process: maintains the freshness of bread by reducing the oxidation and prevents the loss of moisture and texture.
      • Flavor development: It can influence the flavor profile by promoting better fermentation, which can result in more desirable taste.

      Other Foods:

      • Delays oxidation of freshly cut produce: helps to withstand the freshness of fruits and vegetables by preventing the oxidation process.
      • Fortification and Enhanced Nutritional value: By adding Ascorbic acid, Vit C can be added to many foods like protein bars, muffins, pizza etc.., which appeals to health-conscious consumers looking to boost their immune system.
      • Brightening agent in Fruit Based Desserts: A unique application is in creating visually striking fruit fillings hat maintain vibrant color even after baking.