High Quality Food Grade Health Food Vitamin C Ascorbic Acid Powder

• Customization: Available
• Powder: Yes
• Customized: Customized
• Model NO.: food grade/feed grade
• Suitable for: Elderly, Children, Adult
• State: Powder
• Purity: >99%
• Name1: Vitamin C
• Name 2: Ascorbic Acid
• Name3: Sodium Ascorbic
• Package: 25kg/Drum
• Transport Package: Carton
• Specification: USP/EP
• Trademark: without
• Origin: China
• HS Code: 2932209090
• Production Capacity: 500 Tons Per Year

Product Description

Product Name	vitamin c ascorbic acid
Grade	food Grade
Test	HPLC UV
Service	OEM ODM Private Label
Keyword	vitamin c ascorbic acid food grade
Certification	ISO9001/Halal/Kosher
Active Ingredient	vitamin c ascorbic acid powder
EINECS No.	200-066-2
MF	C6H8O6
Shelf life	2 Years

The main source of vitamin C is fresh vegetables and fruits. Vegetables, pepper, chrysanthemum, bitter gourd, beans, spinach, potatoes, leeks and The main source of vitamin C is fresh vegetables and The main source of vitamin C is fresh vegetables and fruits. Vegetables, peprfhfggrnsdtgfrrdtf1per, chrysanthemum, bitter gourd, beans, spinach, potatoes, leeks and other rich content; most fruit, wild jujube, jujube, citrus, strawberry, lemon and other content; in animal offal also contain small amounts of vitamin C

SPECIFICATION

Analysis Items                                                     Specifications                                                                       Analysis Method
1.	Characteristics	White or almost white crystalline powder or colorless crystals	EP
2.	Identification	IR:Complies CA:Positive	EP USP
3.	Melting Point	About 190ºC	ChP
4.	Specific Rotation	+20.5°~+21.5°	EP
5.	Acidity(pH)	2.1~2.6(5% aqueous solution) 2.4~2.8(2% aqueous solution)	EP In-house
6.	Assay	99.0%~100.5%	EP
7.	Loss on Drying	≤0.40%	In-house
8.	*Impurity E(Oxalic Acid)	≤0.2%	EP
9.	*Related Substances	Impurity C≤0.15% Impurity D≤0.15% Unspecified Impurities≤0.10% Total Impurities other than C,D≤ 0.2%	EP
10.	*Heavy Metals	≤10ppm	In-house
11.	Arsenic	≤3ppm	In-house
12.	Lead	≤2ppm	In-house
13.	Mercury	≤1ppm	In-house
14.	*Copper	≤5ppm	EP
15.	*Iron	≤2ppm	EP
16.	Sulphated Ash	≤0.1%	EP
17.	Clarity of Solution	Clear	EP
18.	Color of Solution	≤BY7	EP
19.	*Residual Solvents	Methanol≤0.3%	In-house
20.	Particle-Size	≤30% more than 40 mesh. ≥45%  between 40 and 80 mesh.	In-house
21.	*The total aerobic microbial count(TAMC)	≤10³cfu/g	ChP
22.	*The total combined yeasts and moulds count(TYMC)	≤10²cfu/g	ChP
23.	*Escherichia coli	Not detected/g	ChP
24.	*Staphylococcus aureus	Not detected/g	ChP
25.	*Salmonella	Not detected/10g	ChP

This batch of Ascorbic Acid  meets the requirements of European
Pharmacopoeia 11.2th, E300, United States Pharmacopoeia (Official as of 1-May-2020) and FCC13, GMO free.*
These items as above are sampling test.

FUNCTION&APPLICATION

Function
Calcium Ascorbate is a form of vitamin C that is used to prevent or treat low levels of vitamin C in people who do not get enough of the vitamin from their diets. This product also contains calcium. Most people who eat a normal diet do not need extra vitamin C. Low levels of vitamin C can result in a condition called scurvy. Scurvy may cause symptoms such as rash, muscle weakness, joint pain, tiredness, or tooth loss.
Vitamin C plays an important role in the body. It is needed to maintain the health of skin, cartilage, teeth, bone, and blood vessels. It is also used to protect your body's cells from damage. It is known as an antioxidant.
The Fresh foods such as fish and meat, protein deterioration will affect the freshness and taste of food, so it is necessary to prevent protein deterioration during transportation and storage.
The preservative containing Vc-Ca can prevent the deterioration of proteins contained in fresh foods such as fish and meat, and its anti-deterioration and freshness-preventing effects are not restricted by contact methods, such as spreading or spraying on food. Or immerse the food in the chemical solution, or put the refrigerant such as ice into the solution at the same time, which is very convenient to use.
The constant is K based on the freshness of the fish, and the K value is measured as a time-dependent index for preventing protein deterioration. The K value represents the degree of protein deterioration. The smaller the K value, the lighter the deterioration and the fresher the food.
Application
 1. Ascorbic acid in food processing can prevent the generation of carcinogenic nitrite amine in pickled food, remove undesirable phenomena, and can also be used as an anti-corrosion preservative.
2. The addition of ascorbic acid in cosmetics can achieve the effect of moisturizing and nourishing the skin, improving the generation of wrinkles and keeping the skin firm