The acerola berry contains approximately 100 times more vitamin C than found in an orange, on an equal-weighted basis
CAIF has launched an acerola extract containing a minimum of 34% native vitamin C with no added content.
CAIF’s acerola powder extract is manufactured through a progressive concentration process that uses the fruit’s biomass as the carrier. “There is no better and cleaner alternative source of vitamin C on the market than our acerola powder extract,” said Cesar Fernandes, chief executive officer of CAIF. When used as an ingredient vitamin C will help avoid food spoilage by oxidation, extending shelf life. It’s used as a clean label additive in prepared meats, sauces, bakery, and confectionery products. It can be added to flours, fats, or proteins for enhanced preservation properties of doughs and creams.
“Vitamin C is essential to our metabolic processes, and our bodies don’t produce it, so it must be absorbed from foods,” said Fernandes. “As an antioxidant, vitamin C prevents free radicals from damaging our cells and causing inflammation, neurodegenerative diseases, digestive disorders, and other adverse health effects.
Plus, it’s also essential for the proper function of our immune system as it favours the production of cells which fight infections in our bloodstreams.” Approximately 65% of acerola berry use today is for health-oriented consumer products, such as supplements, beverages, and snacks. The balance of acerola berry use is in bakery, confectionery, and meat preservatives, mainly in hamburger and poultry meats, with its antioxidant properties.
Acerola is a fruit native to the tropical rain forests of South America — mainly Brazil — where it is commercially cultivated. In addition to its high vitamin C content, acerola has other essential nutrients.