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Rhubarb juice instead of ascorbic acid
date:Dec 11, 2018
for Food and Beverage Innovation. The ZHAW project is supported by the Association of Swiss Vegetable Producers and the Swiss Fruit Association.

Rhubarb fits into the current trends
The antioxidizing effect of rhubarb juice had already been discovered in the mid-1990s: rhubarb has a high oxalic acid content, which protects against oxidation. Ascorbic acid or sulfur are most commonly used to preserve foods. The process with the rhubarb juice, however, has never been adapted into practice. Today,

12/23 05:34

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