Vitamin C used for food
Product Description
Vitamin C , Ascorbic Acid is widely used in many fields such as food , beverage, breeding and forage additives. Its main functions reflected in following 5 aspects:
1)Vitamin C , Ascorbic Acid Keep food, fruits and beverage fresh and prevent them from producing unpleasant smell.
2) Vitamin C , Ascorbic Acid Prevent formation of nitrous amine from nitrous acid in meat products.
3) Vitamin C , Ascorbic Acid Improve dough quality and make baked food expand to its maximum.
4) Vitamin C , Ascorbic Acid ompensate the Vitamin C losses of beverage ,fruits and vegetables during processing rocedures.
5)Vitamin C , Ascorbic AcidUsed as nutritional element in additives,Feed additives.
Vitamin C (Ascorbic acid) takes part in many metabolism procedures in the human body, helps decrease brittleness of blood capillaries and increase body resistance .In addition to prevention of scurvy ,it is often used as a supplement for treatment of acute or chronic infection diseases or purpura.
Specification
| Analysis Contents | Analysis Standard | Analysis Results |
| Characteristics | White or almost White crystals Crystalline Powder | Pass |
| Identification | Positive Reaction | Positive |
| Melting Point | About 190°C | 191.0°C |
| PH | 2.1-2.6 | 2.41 |
| Clarity Of Solution | Clear | Clear |
| Colour Of Solution | ≤BY7 | <BY7 |
| Copper | ≤5ppm | <5ppm |
| Heavy Metals | ≤10ppm | <10ppm |
| Mercury | <0.1mg/kg | <0.1mg/kg |
| Lead | <2mg/kg | <2mg/kg |
| Arsenic | ≤3ppm | <3ppm |
| Cadmium(Cd) | <1mg/kg | <1mg/kg |
| Oxalic Acid | ≤0.2% | <0.2% |
| Iron | ≤2ppm | <2ppm |
| Loss of Drying | ≤0.4% | <0.1% |
| Sulphate Ash(Residue On Ignition) | ≤0.1% | <0.1% |
| Specific Optical Rotation | +20.5°–+21.5° | +21.5° |
| Mesh | 40-80 Mesh | Pass |
| Organic Volatile Impurities | Pass | Pass |
| Assay | 99.0%-100.5% | 99.90% |
| Conclusion | The Above-Mentioned Product Conforms To BP2008/USP31 | |
