When ascorbic acid reaches the bloodstream, the body will have to neutralize the pH by taking calcium and other minerals from your bones, teeth and other organs. Lemon Fizz Science Project.
there be a double useful result? not pure Vitamin C any more. If you know in advance that you intend to freeze the dough then it is definitely worthwhile to use ascorbic acid. So what really happens when the two chemicals intertwine?
Relevance. if both chemicals are swallowed, the ascorbate rapidly enters the bloodstream and neutralize the vitamin acid. Have you tested the pH of the resulting mix?
How much water (grams) e.g for 25.5 g VitC + 8.5 g SB ? From cleaning to the health issue, baking soda has a more useful effect than you can imagine. Never tried that, but I think if the ascorbic acid is already encapsulated, it would be hard to turn it into sodium ascorbate. This person does not claim to be a chemist; one person copies another persons information then you have hundreds of mis-informed info out there. Actually when you raise the pH, no matter what you use, some ascorbic will be converted to ascorbate ions. Sodium ascorbate is a buffered version of Vitamin C and it is close to 6.9 pH, which is still slightly acidic but manageable. You can never be too careful when it comes to dealing with medicine and health issue. It can be pretty disheartening to witness the bread dough that you poured your heart and soul into spread out rather than rise up during proofing. The body receives no dangerous effect or severe impact. The doses of mineral ascorbates are not as restricted as the doses of baking soda because vitamin C in the bloodstream is seen as safe. 0. to my water bottle 2-4 times per day so I spread it out throughout the day. I actually have LIQUID lipisomal Ascorbic acid. It’s NOW Supplements Sunflower Lecithin. Thanks. Thank you for the question. There are so many things that can happen when two chemical is combined. After answering so many questions, with the help of my wife Dana and my father, we decided to start this blog to help the home baker with their baking problems and answer their questions the best we can.