Preaching the ascorbic acid gospel. In this simple and pretty crude test I just seasoned one bowl of avocado mash to taste with salt and lemon juice, the other with just a tsp of ascorbic acid and no additional seasonings. Left both with no wrap touching the top to prevent a skin. Left both for 3 days in the fridge. And the ascorbic acid didn’t oxidize at all. The other little test I sliced some apples then dunked them in two solutions, one with ascorbic acid and one with lemon juice. One set dunked in nothing as the control. Left out for a few hours. The lemon juice set looked similar to the one dunked in nothing surprisingly. Ascorbic acid (vitamin C) is better at preventing browning and oxidation of foods than citric acid or lemon juice. And in the quantities used to prevent browning it doesn’t impart much flavor. Keep your guacamole green for a bit longer or it’s used a lot in canning and fruit preserves. Or to prevent browning in foods you simply don’t want to add citrus flavor to. #tiktokfood