What is of acid ascorbic with CAS50-81-7?
Vitamin C, also known as L-ascorbic acid, is an essential nutrient for higher primates and a few other organisms.Ascorbic acid is metabolically produced in most organisms, but humans are the most notable exception.The most well-known is the lack of Chemicalbook lack of vitamin C can cause scurvy.
Specification
|
Analysis Contents |
Analysis Standard |
Analysis Results |
Characteristics |
White or almost White
crystals Crystalline Powder |
Pass |
Identification |
Positive Reaction |
Positive |
Melting Point |
About 190℃ |
191.1℃ |
PH(with 5% water solution) |
2.1-2.6 |
2.37 |
Clarity Of Solution |
Clear |
Clear |
Colour Of Solution |
≤BY7 |
<BY7 |
Copper |
≤5ppm |
<5ppm |
Heavy Metals |
≤10ppm |
<10ppm |
Mercury |
≤0.1ppm |
<0.1ppm |
Lead |
≤0.4ppm |
<0.4ppm |
Arsenic |
≤3ppm |
<3ppm |
Oxalic Acid |
≤0.2% |
<0.2% |
Iron |
≤2ppm |
<2ppm |
Impurity E |
≤0.2% |
<0.2% |
Loss of Drying |
≤0.4% |
<0.4% |
Sulphate Ash(Residue On Ignition) |
≤0.1% |
<0.1% |
Specific Optical Rotation |
+20.5 。 –+21.5。 |
+20.86。 |
Residual Solvents |
Pass |
Pass |
Assay |
99.0%-100.5% |
99.52% |
Conclusion |
The Above-Mentioned Product Conforms To
BP2016/USP39/FCCVIII/E300 |
Application
Vitamin C is widely used in many fields such as food , beverage, breeding and forage additives:
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.
Packing
Usually packed in 25kg/drum,and also can be do customized package.
