Ascorbic acid is commonly used as a food additive due to its antioxidant properties and its ability to act as a preservative. Ascorbic acid is the same as Vitamin C, however, the form used as a food additive is synthetically manufactured from glucose and is produced through a combination of chemical and fermentation processes. Glucose derived from sources like cornstarch or other plant-based carbohydrates undergoes a series of chemical reactions and is converted into sorbitol. The sorbitol is further transformed into 2-keto-L-gulonic acid (2KGA) using specific enzymes, and then chemically converted into ascorbic acid. Ascorbic acid can be used as a food additive to enhance the nutritional value, stability, and shelf life of various food products, such as juices, canned fruits, and processed meats.