Food addictive Ascorbic acid CAS: 50-81-7

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vitamin c injection CAS: 50-81-7 Ascorbic acid

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Packaging Details: Packing of Food addictive Ascorbic acid CAS: 50-81-7:
1kg/bag 25kg/bag

Lead Time :

Quantity(Kilograms)	1 - 20000	>20000
Est. Time(days)	2	To be negotiated

Food addictive Ascorbic acid CAS: 50-81-7

Product Name	Food addictive Ascorbic acid CAS: 50-81-7
Introduction	Vitamin C 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.
Appearance	White Powder
Suitable Crowd	Suitable use for diabetes, seniors and obese people with high blood pressure or cardiovascular disease patients as replacement sugar.

Food addictive Ascorbic acid CAS: 50-81-7

Certificate of Analysis of Food addictive Ascorbic acid CAS: 50-81-7:

Test Item	Specification	Results
Characteristics	White or almost White crystals Crystalline Powder	Pass
Identification	Positive Reaction	Positive
Melting Point	About 190°C	191.1°C
PH	2.1-2.6	2.46
Clarity Of Solution	Clear	Clear
Colour Of Solution	≤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%	0.03%
Sulphate Ash(Residue On Ignition)	≤0.1%	<0.1%
Specific Optical Rotation	+20.5°–+21.5°	+21.15°
Organic Volatile Impurities	Pass	Pass
Assay	99.0%-100.5%	99.81%
Residual Solvents	Methanol:≤3000 ppm	<100ppm
Total plate count	≤1000 cfu/g	<10 cfu/g
Yeasts& molds	≤100 cfu/g	<10 cfu/g
Escherichia coli	Negative in 1g	Absence in 1g
Conclusion	The Above-Mentioned Product Conforms To BP2010/USP32

Food addictive Ascorbic acid CAS: 50-81-7

Application of Food addictive Ascorbic acid CAS: 50-81-7:

A)	Keep food, fruits and beverage fresh and prevent them from producing unpleasant smell.
B)	Prevent formation of nitrous amine from nitrous acid in meat products.
C)	Improve dough quality and make baked food expand to its maximum.
D)	Compensate the Vitamin C losses of beverage ,fruits and vegetables during processing rocedures.

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