Food Additive Nature Coated Ascorbic Acid /Ascorbate Acid (Vitamin C) 90, 93, 95, 97, 99

• Customization: Available
• CAS No.: 50-81-7
• Formula: 200-066-2
• Model NO.: food grade
• EINECS: C6h8o6
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Vitamin
• The content of active substances: ＞90%
• Vitamin C Coated: Crystal
• Transport Package: Carton
• Specification: 25kg
• Trademark: Qiyuan, Luwei
• Origin: China
• Production Capacity: 2300 Tons Yearly

Product Description

 Food Additive Nature Coated Ascorbic Acid /Ascorbate Acid (Vitamin C) 90,93,95,97,99
 

Coated Ascorbic Acid /Ascorbate Acid (Vitamin C) 90,93,95,97,99

 

Vitamin C 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. Vitamin C (also known as ascorbic acid) is abundant in vegetables and fruits. A
water-soluble vitamin and powerful antioxidant, it helps the body form and maintain connective tissue, including bones, blood
vessels, and skin.

 

Functions:

 

* Keep food, fruits and beverage fresh and prevent them from producing unpleasant smell.
* Prevent formation of nitrous amine from nitrous acid in meat products.
* Improve dough quality and make baked food expand to its maximum.
* Compensate the Vitamin C losses of beverage ,fruits and vegetables during processing rocedures.
* Used as nutritional element in additives,Feed additives.

 

Functions and USES :

1, prevention vitamin C deficiency, lead, mercury, arsenic poisoning, such as chronic and medicine Rash, urticaria and methemoglobin disease, 

2, to all sorts of acute or chronic infection used as auxiliary treatment drug;

3, can improve the body's immunity, and accelerate wound healing;

4, with anti-stress, anti-inflammatory and antiallergic effects

5, can strengthen fish reduces mortality and improving palatability, cultured fish survival.

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