[Sca-cooks] preventing apple oxidation

[Carol Smith]

I was under the impression that it is ascorbic acid which was the 
antioxidant in lemon juice, which is why I sprinkle it over apples to keep 
them from changing color.  Besides, I like the fresh fruit flavor of real 
lemon in my apple pie.
The most commonly used acidulant in most sodas, including ginger ale, is 
citric acid.  Pghosphoric Acid is used only in colas and somilar beverages, 
such as Moxie and Dr. Pepper.
Some soda, notably cream soda and root beer, have only enough acid to 
activate the preservatives because too much acid destroys the flavor.

Regards,
Brekke


>From: "Stephanie Ross" <hlaislinn at earthlink.net>
>Reply-To: hlaislinn at earthlink.net,Cooks within the SCA 
><sca-cooks at lists.ansteorra.org>
>To: "Sca-cooks" <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] preventing apple oxidation
>Date: Mon, 18 Dec 2006 08:07:59 -0500
>
>Stefan wrote:
> >> Regular instead of diet, because
> >>the Nutrasweet in the diet versions tends to have a relatively short
> >>life span and when it goes bad I think it would definitely transfer a
> >>taste I wouldn't want.
>
>then Ranvaig wrote:
> >Please don't use nutrasweet at a feast without labeling. It would
> >make me extremely ill, and I'm sure I'm not the only one.
>
> >Perhaps try carbonated mineral water with no sweetener. I'd presume
> >it is the phosphoric acid that stops the apples from turning brown,
> >not the lemon flavor.
>
>Are they still using Nutrasweet in sodas? I thought everyone had switched
>to Splenda. Diet Rite is a brand I know is made with Splenda only. I also
>thought that phosphoric acid was only an ingredient in carmelized sodas,
>i.e. cola.
>
>Aislinn/AEscwynn
>Et si omnes, ego non.
>
>How much more grievous are the consequences of anger than the causes of it.
>-- Marcus Aurelius
>
>
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