Unlike most mammals and other animals, people are not able to independently synthesize vitamin C. The child, like an adult, receives the necessary amount of vitamin C from food. Its main sources are vegetables, fruits and berries. So the content of L-ascorbic acid in black currant is 200-500 mg / 100 g, in cabbage 50-70 mg / 100 g, in PIPnew potatoes 20-30 mg / 100 g. Unfortunately, L-ascorbic acid is extremely unstable, it is easy destroyed by oxygen in the air. Due to the instability of vitamin C, its content in vegetables and fruits decreases rapidly during storage. During heat treatment of food (including sterilization of canned food) L-ascorbic acid is destroyed by 25-70%.

But the addition of vitamin C to the product contributes not only to the replenishment of its natural content, L-ascorbic acid also acts as an antioxidant. The browning (darkening) of a product during the production and storage of many canned foods for baby food is associated with the destruction of the enzyme (in particular, during heat treatment). In this case, L-ascorbic acid can serve as a substance that slows the course of a chemical reaction of browning.

L-ascorbic acid should not be taken as a preservative in no cases. Since preservatives are substances that inhibit the development and vital activity of microorganisms (benzoic acid and its salts, sorbic acid and its salts, sulfur dioxide, pyrosulfites, etc.). L-ascorbic acid does not perform this function.

In addition, the technical regulations of the Customs Union, national sanitary norms and rules, hygienic standards prohibit the use of preservatives in the manufacture of products for baby food.

Thus, the presence of L-ascorbic acid in baby food indicates only that the manufacturers of canned food have garantee of preserving the natural content of vitamin C in the product and protecting it from oxidative reactions (particularly browning) during production and storage.

Secondly, except for the harvest season, there is a period of storage of fruits and vegetables. For example, apples can be stored for up to 9 months, without deterioration, in storage facilities with an adjustable gaseous medium (this is the same air, only with a lower oxygen content, which is absolutely safe). Carrots are often stored for storage in piles, until the middle of spring, which allows preserving its taste and quality characteristics.

Thirdly, the experience of the world's largest manufacturers of baby food, proves the feasibility of using quick-frozen vegetables and semi-finished puree aseptic canning.

The use of quick-frozen raw materials (in particular, vegetables and berries) is a relatively new way in the production of baby food. The development of fast freezing technology allowed us to preserve the benefits of fruits and vegetables and their nutritional value.

Semi-finished puree of aseptic canning are prepared as follows: fruits and vegetables undergo strict quality control. After preliminary preparation, they are ground into a puree, which undergoes short-term sterilization in the stream (ensuring safety with maximum preservation of beneficial features). Then it is cooled and in sterile conditions poured into special 200-liter packages. The shelf life of such semi-finished products is from 9 months to 2 years.

Ascorbic acid can be used as an antioxidant in the process of producing semi-finished puree of aseptic preservation. `Our next secret will be about it ...