The use of the ascorbic acid as food additive and technical-legal issues

Abstract

Ascorbic acid (C6H8O6), is an organic compound belonging to the family of monosaccharides. It is highly soluble in water, and is often called one of the secrets of the Mediterranean diet. Important is also the spread of its use in the food industry, which has always exploits the ability antioxidants and stabilizers. Many indeed are the additive formulations that take advantage of these properties of ascorbic acid. The purpose of this paper is to explain the characteristics that make ascorbic acid an important food additive and to emphasize the technical and legal issues related to its use in food productions. In particular, in the course of this employment, laws and scientific studies have been applied to the resolution of a lawsuit, having as its object the use of ascorbic acid in preparations of ground beef sold at a butcher shop. The views expressed in court by the technical consultant have led to the acquittal of the accused, in the light of the demonstrated and proven non-toxicity of the molecule and the use of a mixture of additives for the production of sausage. The European and national legislation, supported by numerous scientific studies, define the possible use of ascorbic acid according to the principle of "quantum satis " and it can be used in foods for children. Our work aims to represent further evidence of the safety of use of ascorbic acid as a food additive and as confirmed by this legal decision, he wants to bring out the prospects for use of ascorbic acid for technological purposes even by registered establishments.