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Diff between Ascorbic Acid and Citric Acid?

Posted by nancedar z7 NCWakeForest (My Page) on
Sun, Jul 20, 08 at 14:44

Would someone tell me the difference between Ascorbic Acid (Vitamin C) and Citric Acid - Anhydrous?

When I dip okra to prevent discoloration before it is sold at my farmers' market, I use Vitamin C tablets dissolved in water for the dip solution.

When I use my dehydrator for drying peaches, I use powdered Ascorbic Acid in a solution to dip them.

When I make some jams that the fruits are too sweet, I use Citric Acid instead of Lemon Juice for tartness.

How interchangeable are these and how would you know when to use which one if they aren't?



Follow-Up Postings:

RE: Diff between Ascorbic Acid and Citric Acid?

They are 2 very different compounds, both organic, but with differing effects on food and very different purposes.

Ascorbic is a food preserver - primarily color - while imparting no acidic taste and does not change the pH of the food nor does it have any antimicrobial properties.

Citric acid is a natural food acidifier in that it changes the actual pH of the food as well as the taste. So when drying food it is the color/appearance of the food you want to preserve. But citric is required when ever you need to increase the acid pH of the food. Citric acid is also a natural antioxident, antimicrobal, and germicidal which is why you often see it in cleaning solutions. Not that we want to scrub down the kitchen counters with our tomato juice. ;)

They cannot be used interchangeably in canning/home preserving.


Here is a link that might be useful: Are Citric Acid and Ascorbic Acid Twins?

RE: Diff between Ascorbic Acid and Citric Acid?

Please read through the many many very recent posts recarding the MAIN differences between an ACIDIFIER and an ANTI-OXIDIZER. Both are covered many times even in just the last few days.

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