Technology
Calcium ascorbate stops sliced apples browning
HERE’S THE INTERESTING PART
An apple naturally turns brown the exact second oxygen touches its flesh due to an enzymatic reaction. To serve you pristine apple slices in a fast food bag, factories bathe them in calcium ascorbate, a blend of vitamin C and calcium. It acts as a sacrificial antioxidant shield, taking the oxygen damage so the fruit can stay unnaturally white for weeks.
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