Food & Feed Additives
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Product Name: Ascorbic Acid ( Vitamin C, L-ascorbic acid, Ascorbate)
CAS No: 50-81-7
EINECS No.: 200-066-2
HS Code: 2936270000
Specification: BP2010/USP32/EP6.0/FCCV
Description: A white or almost white crystalline powder or colorless crystals
Using: Ascorbic acid is added to many foods for its nutritive value, but is also used extensively as an anti-oxidant, to prevent flavors and colors from being damaged by oxidation. It is often used in canned or frozen fruits to prevent the browning that accompanies oxidation.
Ascorbic Acid is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Because it is derived from glucose, many animals are able to produce it, but humans require it as part of their nutrition. Other vertebrates which lack the ability to produce ascorbic acid include other primates, guinea pigs, teleost fishes, bats, and some birds, all of which require it as a dietary micronutrient (that is, in vitamin form).
Vitamin C or L-ascorbic acid, or simply ascorbate (the anion of ascorbic acid), is an essential nutrient for humans and certain other animal species. Vitamin C refers to a number of vitamers that have vitamin C activity in animals, including ascorbic acid and its salts, and some oxidized forms of the molecule like dehydroascorbic acid. Ascorbate and ascorbic acid are both naturally present in the body when either of these is introduced into cells, since the forms interconvert according to pH.
Properties: Colorless crystals or a white or almost white, crystalline powder which discolors on exposure to air and moisture; Odorless or almost odorless and tasted sour; Easily soluble in water and a few partial soluble in ethanol; Insoluble in ether and chloroform.
Shelf Life: 24 Months under well Storage situation and stored away from direct sun light.
Mesh: 40-80 MESH 100/150/200/300 MESH
Quality standard: USP31/BP2007/FCCIV /EP5
|
Item |
Specification |
Results |
|
Characteristics |
White Crystalline Powder |
Conform |
|
Identification |
Positive Reaction |
Positive |
|
Melting Point |
About 190°C |
191.0°C |
|
PH |
2.1-2.6 |
2.31 |
|
Clarity Of Solution |
Clear |
Clear |
|
Colour Of Solution |
≤BY7 |
<BY7 |
|
Copper |
≤5ppm |
5ppm |
|
Heavy Metals |
≤10ppm |
<10ppm |
|
Mercury |
<0.1ppm |
<0.1ppm |
|
Lead |
<2ppm |
<2ppm |
|
Arsenic |
≤3ppm |
<3ppm |
|
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° |
+21.1° |
|
Organic Volatile Impurities |
Pass |
Pass |
|
Assay |
99.0%-100.5% |
99.9% |
|
Residual Solvents |
Methanol:≤3000 ppm |
<100ppm |
|
Total plate count |
≤1000 cfu/g |
<10 cfu/g |
|
Yeasts& molds |
≤100 cfu/g |
<10 cfu/g |
|
Conclusion |
Comply With BP2010/USP31 Standard. |
|
Vitamin C/Ascorbic Acid Applications:
1.Keep food, fruits and beverage fresh and prevent them from producing unpleasant smell.
2.Prevent formation of nitrous amine from nitrous acid in meat products.
3.Improve dough quality and make baked food expand to its maximum.
4.Compensate the Vitamin C losses of beverage ,fruits and vegetables during processing rocedures.
5.Used as nutritional element in additives,Feed additives.
Functions:
1)Keep food, fruits and beverage fresh and prevent them from producing unpleasant smell.
2)Prevent formation of nitrous amine from nitrous acid in meat products.
3)Improve dough quality and make baked food expand to its maximum.
4)Compensate the Vitamin C losses of beverage ,fruits and vegetables during processing rocedures.
5)Used as nutritional element in additives,Feed additives.
Vitamin C plays a role in protecting against the following:
1.Heart Disease
Results of scientific studies on whether vitamin C is helpful for preventing heart attack or stroke are mixed. Vitamin C doesn't lower cholesterol levels or reduce the overall risk of heart attack, but evidence suggests it may help protect arteries against damage.Some studies -- though not all -- suggest that vitamin C can slow down the progression of atherosclerosis (hardening of the arteries). It helps prevent damage to LDL ("bad") cholesterol, which then builds up as plaque in the arteries and can cause heart attack or stroke. Other studies suggest that vitamin C may help keep arteries flexible.In addition, people who have low levels of vitamin C may be more likely to have a heart attack, stroke, or peripheral artery disease, all potential results of having atherosclerosis. Peripheral artery disease is the term used to describe atherosclerosis of the blood vessels to the legs. This can lead to pain when walking, known as intermittent claudication. But there is no evidence that taking vitamin C supplements will help. The best thing to do is get enough vitamin C through your diet. That way, you also get the benefit of other antioxidants and nutrients contained in food. If you have low levels of vitamin C and have trouble getting enough through the foods you eat, ask your doctor about taking a supplement
2.High Blood Pressure
Population-based studies (which involve observing large groups of people over time) suggest that people who eat foods rich in antioxidants, including vitamin C, have a lower risk of high blood pressure than people who have poorer diets. Eating foods rich in vitamin C is important for your overall health, especially if you are at risk for high blood pressure. The diet physicians most frequently recommend for treatment and prevention of high blood pressure, known as the DASH (Dietary Approaches to Stop Hypertension) diet, includes lots of fruits and vegetables, which are loaded with antioxidants.
3.Common Cold
Despite the popular belief that vitamin C can cure the common cold, scientific evidence doesn't support that theory. Taking vitamin C supplements regularly (not just at the beginning of a cold) produces only a small reduction in the duration of a cold (about 1 day). The only other piece of evidence supporting vitamin C for preventing colds comes from studies examining people exercising in extreme environments (athletes, such as skiers and marathon runners, and soldiers in the Arctic). In these studies, vitamin C did seem to reduce the risk of getting a cold.
4.Cancer
Results of many population-based studies suggest that eating foods rich in vitamin C may be associated with lower rates of cancer, including skin cancer, cervical dysplasia (changes to the cervix which may be cancerous or precancerous, picked up by pap smear), and, possibly, breast cancer. But these foods also contain many beneficial nutrients and antioxidants, not only vitamin C, so it's impossible to say for certain that vitamin C protects against cancer. Taking vitamin C supplements, on the other hand, has not been shown to have any helpful effect. In addition, there is no evidence that taking large doses of vitamin C once diagnosed with cancer will help your treatment. In fact, some doctors are concerned that large doses of antioxidants from supplements could interfere with chemotherapy medications. More research is needed. If you are undergoing chemotherapy, talk to your doctor before taking vitamin C or any supplement.
5.Osteoarthritis
Vitamin C is essential for the body to make collagen, which is part of normal cartilage. Cartilage is destroyed in osteoarthritis (OA), putting pressure on bones and joints. In addition, some researchers think free radicals -- molecules produced by the body that can damage cells and DNA -- may also be involved in the destruction of cartilage. Antioxidants such as vitamin C appear to limit the damage caused by free radicals. However, no evidence suggests that taking vitamin C supplements will help treat or prevent OA. What the evidence does show is that people who eat diets rich in vitamin C are less likely to be diagnosed with arthritis.Taking nonsteroidal anti-inflammatory drugs can lower your levels of vitamin C. If you take these drugs regularly for OA, you might want to take a vitamin C supplement.
6.Age-related Macular Degeneration
Vitamin C (500 mg) appears to work with other antioxidants, including zinc (80 mg), beta-carotene (15 mg), and vitamin E (400 IU) to protect the eyes against developing macular degeneration (AMD), the leading cause of legal blindness in people over 55 in the United States. The people who seem to benefit are those with advanced AMD. It isn't known whether this combination of nutrients helps prevent AMD or is beneficial for people with less advanced AMD. This combination includes a high dose of zinc, which you should only take under a doctor’s supervision.
7.Pre-eclampsia
Some studies suggest that taking vitamin C along with vitamin E may help prevent pre-eclampsia in women who are at high risk. Pre-eclampsia, characterized by high blood pressure and too much protein in the urine, is a common cause of premature births. Not all studies agree, however.
8.Asthma
Studies are mixed when it comes to the effect of vitamin C on asthma. Some show that low levels of vitamin C are more common in people with asthma, leading some researchers to think that low levels of vitamin C might increase the risk for this condition. Other studies seem to show that vitamin C may help reduce symptoms of exercise-induced asthma.
9.Other
Although the information is limited, studies suggest that vitamin C may also be helpful for:
Boosting immunity
Maintaining healthy gums
Improving vision for those with uveitis (an inflammation of the middle part of the eye)
Treating allergy-related conditions, such as asthma, eczema, and hay fever (called allergic rhinitis)
Reducing effects of sun exposure, such as sunburn or redness (called erythema)
Alleviating dry mouth, particularly from antidepressant medications (a common side effect from these drugs)
Healing burns and wounds
Decreasing blood sugar in people with diabetes
Some viral conditions, including mononucleosis -- Although scientific evidence is lacking, some doctors may suggest high-dose vitamin C to treat some viruses
Dietary Sources
Excellent sources of vitamin C include oranges, green peppers, watermelon, papaya, grapefruit, cantaloupe, strawberries, kiwi, mango, broccoli, tomatoes, Brussels sprouts, cauliflower, cabbage, and citrus juices or juices fortified with vitamin C. Raw and cooked leafy greens (turnip greens, spinach), red and green peppers, canned and fresh tomatoes, potatoes, winter squash, raspberries, blueberries, cranberries, and pineapple are also rich sources of vitamin C. Vitamin C is sensitive to light, air, and heat, so you'll get the most vitamin C if you eat fruits and vegetables raw or lightly cooked.
Available Forms
You can purchase either natural or synthetic vitamin C, also called ascorbic acid, in a variety of forms. Tablets, capsules, and chewables are probably the most popular forms, but vitamin C also comes in powdered crystalline, effervescent, and liquid forms. Vitamin C comes in doses ranging from 25 - 1,000 mg.
