Ascorbic Acid

Food Ingredient
Ascorbic acid or Vitamin C is required for the formation of intercellular in the body, including dentine, cartilage, and the protein network of bone. Hence, it is very important in tooth formation, the healing of the broken bone, and the healing of wounds.

It may be important to oxidations-reduction reactions in the body and to the production of certain hormones. 

Deficiency of vitamin C causes scurvy (spongy gums, loose teeth, swollen joints, hemorrhages in various tissue, etc) and impaired healing of wounds. 

Orange juice is an excellent of vitamin C. Tomato juice, if it has been processed properly, is a fair source of this vitamin.

Green peeper, cabbage, broccoli, and Brussels sprouts are excellent to good sources of vitamin C, while other vegetable such as peas, spinach and lettuce are good to fair sources. Many fruits contains fair amount of vitamin C.
Food Ingredient

Aspartame

Aspartame’s attractiveness as a sweetener comes from the fact that it is approximately 180 times sweeter than sugar in typical concentrations without the high energy value of sugar.

While aspartame, like other peptides, has a caloric value of 4 kilocalories (17 kilojoules) per gram, the quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible, which makes it a popular sweetener for those trying to avoid calories from sugar.

The taste of aspartame is not identical to that of sugar: aspartame’s sweetness has a slower onset and longer duration than sugar’s, and some consumers find it unappealing.

Blends of aspartame with acesulfame potassium are purported to have a more sugar-like taste, and to be more potent than either sweetener used alone.

Like many other peptides, aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature or high pH.

This makes aspartame undesirable as a baking sweetener, and prone to degradation in products hosting a high-pH, as required for a long shelf life. Aspartame’s stability under heating can be improved to some extent by encasing it in fats or in maltodextrin.

Aspartame’s stability when dissolved in water depends markedly on pH. At room temperature, it is most stable at pH 4.3, where its half-life is nearly 300 days. At pH 7, however, its half-life is only a few days. Most soft-drinks have a pH between 3 and 5, where aspartame is reasonably stable.

In products that may require a longer shelf life, such as syrups for fountain beverages, aspartame is sometimes blended with a more stable sweetener, such as saccharin.

In products such as powdered beverages, aspartame’s amino group can undergo a Maillard reaction with the aldehyde groups present in certain aroma compounds. The ensuing loss of both flavor and sweetness can be prevented by protecting the aldehyde as an acetal.

Composition of milk

Food Ingredient
The average gross composition of cow’s milk is as follows: water, 87%, fat, 3.7%; lactose, 4.9%; protein, 3.5%; and ash, 0.7%.

However, the composition of milk from individual cows may vary considerably from these average values.

Breed differences, the time of year, the time of day, individual differences, the age of the cow, the period of lactation, the portion of any one milking , feeding, etc. are some the factors that may contribute to composition of milk.
Usually milk obtained in the fall and early winter is richer in fat that that obtained in the spring and summer. 

The morning milk usually richer in aft than evening milk, at times by almost 2%.The first portions of milk drawn in the milking process are lower fat that the last portions.
Food Ingredient