Kosher foods refer to foods regulated under the Jewish dietary law - kashrut. Kosher designation regulates both food and the ingredients used to production of foods with 3 different classifications: Parve, Dairy and Passover.
Parve is a classification of Kosher foods including: all items that grow from the ground (fruits, vegetables, grains, etc.), fish, eggs, and non-biological edible items.
Dairy traditional refers to milk or milk product from Kosher animals. However, milk from large dairy operation containing minority of non-kosher milk is also permissible to consume.
Passover is an important biblically derived Jewish festival. There is an extremely strict regulation on foods during Passover. Except common non-Kosher food, corns, beans and various Parve foods are inhibited. Leavened foods and yeasts are also inhibited.
Ascorbic Acid, CAS# 50-81-7, is common form of vitamin C, available as White or almost white crystal or crystalline powder. Ascorbic Acid, its isomer erythorbic acid and their salt (Sodium Ascorbate and sodium erythorbate) are widely used as antioxidant in food and beverage. More over, ascorbic acid can also be used as acidity regulator as it has acidic taste. It is widely accepted as safe food additive in many countries with E number E300.
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