Ascorbic Acid (Vitamin C) is used as an antioxidant in cured meat production. It enhances and preserves the red colour of cured meat and prevents the formation of nitrosamines when nitrites or nitrates are used.
Recommended usage rate 0.5-1g per kg of meat.
Available in 200g resealable pouch or 2.5kg tub
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Storage and Care
Store in a cool, dry & dark place, away from direct sunlight. Once opened, reseal and store as above.
