Are citric acid and ascorbic acid the same thing?
* When you drizzled a little lemon juice over some cut apples, you might have said to yourself, "thank heavens for citric acid and its wonderful ability to keep fruits and vegetables from turning brown. Vitamin C is a great thing!" Assuming your high-school chemistry student was raiding the refrigerator for the 11th time that day and that he was listening to you (a preposterous assumption), he would simply have rolled his eyes and come up with one more reason to mock you. ….The fact is, there is citric acid and ascorbic acid in lemon juice, but they are not the same thing, and it is the ascorbic acid that keeps the fruits and vegetables from turning brown. Indeed, ascorbic acid is the more versatile and essential of the two acids. Ascorbic acid, or vitamin C, has a chemical make-up of C6H8O6. While it is found in citrus fruits, billygoat plums, rose hips, blackcurrants, guavas, kiwi fruits, broccoli, and Brussels sprouts are much better sources. Most animals can also produce it themselves, although most fish, some birds, all guinea pigs, and some primates — and man — cannot, and so must get it from other sources. In cooking, besides keeping cut fruits and vegetables from turning brown, ascorbic acid promotes the growth of yeast, and so is also often added as an enhancer to bread dough. In commercial food processing it is used as an antioxidant preservative. Citric acid has one more oxygen atom than ascorbic acid; its formula is C6H8O7. It occurs naturally in citrus fruits and some other fruits and vegetables. It can also be synthetically produced from sugar…Citric acid is used commercially to enhance the tartness in fruit-flavored candy and in soft drinks. It is also added to some ice creams to keep fat globules from coagulating. Some bakers use it in sourdough bread to produce an especially assertive tang. Pickling……Pickling is a global culinary art. If you were to go on an international food-tasting tour, you’d find pickled foods just about everywhere. You might sample kosher cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso pickles in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in Ireland, salsas in Mexico, pickled pigs feet in the southern United States, and much, much more…... What makes a pickle a pickle? On a most general level, pickles are foods soaked in solutions that help prevent spoilage. ….There are two basic categories of pickles. The first type includes pickles preserved in vinegar, a strong acid in which few bacteria can survive. Most of the bottled kosher cucumber pickles available in the supermarket are preserved in vinegar. ….The other category includes pickles soaked in a salt brine to encourages fermentation—the growth of "good" bacteria that make a food less vulnerable to "bad" spoilage-causing bacteria. Common examples of fermented pickles include kimchi and many cucumber dill pickles…..Pickling is not only an international food-preservation technique, it’s also an ancient one. For thousands of years, our ancestors have explored ways to pickle foods, following an instinct to secure surplus food supplies for long winters, famine, and other times of need. Historians know, for instance, that over two thousand years ago, workers building the Great Wall of China ate sauerkraut, a kind of fermented cabbage. …,But pickling foods does much more than simply preserve them. It can also change their taste and texture in a profusion of interesting—and yummy—ways. It’s no surprise that cultures across the globe enjoy such an assortment of pickled foods, as you would discover on your international food expedition. In fact, food experts say, the evolution of diverse pickled foods in different cultures has contributed to unique cultural food preferences, such as spicy sour tastes in Southeast Asia and acidic flavors in eastern Europe. meat…Meat is mostly the muscle tissue of an animal. Most animal...
Please join StudyMode to read the full document