5 ms·

Damn ascorbic acid is killing everybody.

Black101 6y ago
yeah, not all of them... I was thinking more like, sulfites, sodium benzoate, nitrites, etc...
fuzzfactor 6y ago
Ascorbic acid is vitamin C. Citric acid is also found naturally in citrus, it was not available economically in chemical form until the late 1970's/early 80's. Now citric acid is a commodity after experiencing cartel-like activity before we got to where we are today. It's the common tangy additive to food in all kinds of formulations. I don't like it since it's an insidious buffer where each gram you consume would require a compensating amount of additional true alkali intake to fully neutralize. If you wanted to be as neutral as you would be otherwise. As an example natural orange juice has a fairly strong pH which can be moderated toward neutrality by adding citrate (the "alkaline" form of citric acid). This is sold as "reduced acid" orange juice. You can tell the difference when you taste it because it is not as sour as the plain orange juice. Often the citrate added is calcium citrate which also acts as a calcium supplement, but I still think it's not worth it. Since pH is not total acidity. pH is simply a measure of how far away from neutral the solution is at the time. Often chemistry students have difficulty understanding this. There's lots of equations, they are confusing, plus quizzes and exams. Even the X-Prize for "ocean acidity" was awarded to the operators who had the most outstanding performance in pH measurements under the proscribed real-world conditions, but none of the participants actually measured total acidity at all, just furthered the capability for meaningful pH measurement. There were a number of PhDs involved and it appears to have slipped past them all. Counterintuitively, the more of the "reduced acid" orange juice you drink instead of the plain stuff, the more you will need to include additional alkaline intake to remain as neutral, that you did not need when drinking only plain juice. Even though the plain stuff tastes more sour because it is. As a commodity, like sugar, the supplier may have only one product to sell and there are excellent discounts when you buy citric acid in quantity. They've got plenty and can really deal. For instance if your recipe is attractive using one gram of citric acid per serving, if you scale up you could get a price break where putting in two grams is less costly than it was when putting in only one gram at first. So the incentive is there to use more than you need if you are a food processor. Still recommend citric acid for cleaning glass cooktops on kitchen stoves. It's not too abrasive and works pretty good for that.

yeah, not all of them... I was thinking more like, sulfites, sodium benzoate, nitrites, etc...

Ascorbic acid is vitamin C. Citric acid is also found naturally in citrus, it was not available economically in chemical form until the late 1970's/early 80's. Now citric acid is a commodity after experiencing cartel-like activity before we got to where we are today. It's the common tangy additive to food in all kinds of formulations. I don't like it since it's an insidious buffer where each gram you consume would require a compensating amount of additional true alkali intake to fully neutralize. If you wanted to be as neutral as you would be otherwise. As an example natural orange juice has a fairly strong pH which can be moderated toward neutrality by adding citrate (the "alkaline" form of citric acid). This is sold as "reduced acid" orange juice. You can tell the difference when you taste it because it is not as sour as the plain orange juice. Often the citrate added is calcium citrate which also acts as a calcium supplement, but I still think it's not worth it. Since pH is not total acidity. pH is simply a measure of how far away from neutral the solution is at the time. Often chemistry students have difficulty understanding this. There's lots of equations, they are confusing, plus quizzes and exams. Even the X-Prize for "ocean acidity" was awarded to the operators who had the most outstanding performance in pH measurements under the proscribed real-world conditions, but none of the participants actually measured total acidity at all, just furthered the capability for meaningful pH measurement. There were a number of PhDs involved and it appears to have slipped past them all. Counterintuitively, the more of the "reduced acid" orange juice you drink instead of the plain stuff, the more you will need to include additional alkaline intake to remain as neutral, that you did not need when drinking only plain juice. Even though the plain stuff tastes more sour because it is. As a commodity, like sugar, the supplier may have only one product to sell and there are excellent discounts when you buy citric acid in quantity. They've got plenty and can really deal. For instance if your recipe is attractive using one gram of citric acid per serving, if you scale up you could get a price break where putting in two grams is less costly than it was when putting in only one gram at first. So the incentive is there to use more than you need if you are a food processor. Still recommend citric acid for cleaning glass cooktops on kitchen stoves. It's not too abrasive and works pretty good for that.