Why does this boiled sweet contain vitamin C, and in what form is it present? — CARAMEL Pear + Vitamin C, 55 g

Vitamin C (ascorbic acid or its salts) is often added to boiled sweets and caramels: it pairs well with fruit flavours and is perceived by buyers as a useful addition to the composition. In this product it is mentioned as one of the key components, which makes the sweets a little more interesting in terms of composition than ordinary boiled sweets.

At the same time, it is important to understand that the specific vitamin C content per serving is not stated in the product description. A boiled sweet is first of all a sweet, not a vitamin preparation or a food supplement. It should not be relied on as a significant source of ascorbic acid.

If you specifically want to cover your need for vitamin C, foods with a known content (rosehip, bell pepper, citrus fruits) or specialised supplements with a stated dose are better suited. In this context the sweets are a pleasant bonus to the composition, but not a substitute for a full diet.