Ascorbic acid is a commonly used food antioxidant that captures oxygen and regenerates other antioxidants such as tocopherol radicals, thereby preventing enzymatic browning of fruits and protecting natural colorants in beverages. Ascorbic acid and water-soluble ascorbates are used in beverages or in the water phase of emulsions. Ascorbyl palmitate is the fat-soluble form of vitamin C and reduces oxygen content in meat products and lipids.