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VitaminC L-Ascorbic Acid 50-81-7
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Product Name |
Vitamin C L-Ascorbic acid /Ascorbic acid 99% |
Specification |
99% |
Lead time |
Usually about 8-12 days |
Shipment |
DHL, FedEx, EMS, TNT, By Air or By sea if large quantity |
Payment |
Alibaba Trade Assurance, , TT, Accept Euros |
Package |
1kg by cartons, 25kg by drums, or as customers' request |
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ISO Supply Additive Powder Vitamin C L-Ascorbic acid / Ascorbic acid 99%
Ascorbic Acid is a colorless crystal, odourless, acidic taste. Soluble in water and ethanol. Stable in dry air, and its solution is not stable. As well as, vitamin C takes part in many metabolism procedures in the human body, helps decrease brittleness of blood capillaries and increase body resistance .
Function
In the human body, vitamin C is a highly effective antioxidant, used to reduce the oxidative stress of ascorbate peroxidase
1.Promote the formation of antibodies. The high concentration of vitamin C helps reduce the cystine in food protein to cysteine, thereby synthesizing antibodies.
2. Promote the absorption of iron. Vitamin C can reduce the hard-to-absorb trivalent iron to the easily absorbed divalent iron, thereby promoting the absorption of iron. In addition, it can also make the sulfhydryl group of ferrous complex enzyme in an active state, so as to effectively play a role, so vitamin C is an important auxiliary drug for the treatment of anemia.
3. Promote the formation of tetrahydrofolate. Vitamin C can promote the reduction of folic acid to tetrahydrofolate, so it has a certain effect on megaloblastic anemia.
Application
1.Cosmetics L-Vitamin C inhibits tyrosinase and reduces melanin, and diminishes the formed spots to inhibit melanin formation.
2. Health care
Vitamin C is mainly used for the prevention or treatment of scurvy in health, as well as for diseases such as dental caries,gingival abscess, anemia, and growth and development caused by anti-hyperacid deficiency.
3. Food additives
Vitamin C can be used for sandwich hard candy, and the amount used is 2000-6000mg/kg;
The amount of use in high-iron cereals and their products is 800-1000 mg/kg;
The amount used in infant food is 300-500 mg/kg;
The amount used in canned fruit is 200-400 mg/kg;
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