A: Bakers use various compounds as preservatives. Technically, there are no true natural preservatives. The definition of preservative implies that it is a chemical. The following substances are actually antioxidants but are used because they act like preservatives and prevent the spoilage of fat so baked goods have a longer shelf life.
Commonly referred to as "lemon salt" or "sour salt". It is found in fruits and berries and used as a preservative or flavor enhancer. Bakers use it in place of lemon juice because it has a tart taste. It is also commonly put on fresh cut fruit to keep it from browning.
Ascorbic Acid and Vitamin C
Ascorbic acid is a synthetic form of Vitamin C, which is a naturally occurring anti-oxidant found in fruits and vegetables and helps to prevent the growth of mold in a homemade dog treat recipe. The structural integrity of VItamin C is detroyed by heat. Therefore, if you plan to bake the dough (which you most likely are going to do), the chemical bonds of the compound will come undone and it will be useless. This is why bakers use ascorbic acid. Amount to use: 1/8 to 1/4 teaspoon per 1 cup of dry ingredients.
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