Vitamin C also added to some fruit juices and juice drinks. Tablet and capsule content ranges from 25 mg to 1500 mg per serving. The most commonly used supplement compounds are ascorbic acid, sodium ascorbate and calcium ascorbate. Vitamin C molecules can also be bound to the fatty acid palmitate, creating ascorbyl palmitate, or else incorporated into liposomes. In 2014, the Canadian Food Inspection Agency evaluated the effect of fortification of foods with ascorbate in the guidance document, "Foods to Which Vitamins, Mineral Nutrients and Amino Acids May or Must be Added". Voluntary and mandatory fortification was described for various classes of
Chemistry of ascorbic acid acid. American and Chinese researchers are competing to engineer a mutant that can carry out a one-pot fermentation directly from glucose to 2-KGA, bypassing both the need for a second fermentation and the need to reduce glucose to sorbitol. There exists a -ascorbic acid, which does not occur in nature but can be synthesized artificially. To be specific, -ascorbate is known to participate in many specific enzyme reactions that require the correct enantiomer (-ascorbate and not -ascorbate). -Ascorbic acid has a specific rotation of [α] = +23°. The traditional way to analyze the ascorbic acid content is the process of