Abstract: Salts of ascorbic acid 6-acylates (both the D-isoascorbic and L-ascorbic isomers) are provided which have significant utility as multi-functional, easily dispersible additives for yeast-leavened doughs or batters and serve as biologically active sources of vitamin C even when added to the dough or batter during preparation thereof and subjected to baking or frying temperatures. The additives hereof are also functional as dough conditioners, anti-staling agents, and shortening sparing agents, and also serve to maintain or even enhance loaf volume in resultant breads and the like and permit incorporation of protein supplements such as soy flour into such products without deleteriously affecting desirable organoleptic properties thereof.

Abstract: A method is provided for the synthesis of L-ascorbate 2-sulfate compounds and salts thereof which comprises reacting L-ascorbic acid or the salts thereof of the formula ##EQU1## WHERE Z represents hydrogen or a cation capable of bonding with L-ascorbic acid, and n.sub.1 is the valence of Z, with a base-sulfur trioxide complex of the formula ##EQU2## where A represents a tertiary amine, tertiary amide, ether or thioether, the reaction being carried out in a compatible solvent and in the presence of sufficient base to render the C.sub.2 hydroxyl of the L-ascorbic acid more ionized than the C.sub.5 and C.sub.6 hydroxyls thereof. The process effects quantitative conversion of L-ascorbic acid to L-ascorbate 2-sulfate, and pure compounds of the latter are isolated in good yields. Such compounds have been found to act as stable vitamin C sources in food systems or the like.