Basic Information
| Basic Information | |
| Product name | Calcium Ascorbate |
| Appearance | white to slightly yellow |
| Assay | 99.0%-100.5% |
| Shelf life | 2 years |
| Packing | 25kg/carton |
| Characteristic | Soluble in water, slightly soluble in ethanol. The pH of 10% aqueous solution is 6.8 to 7.4. |
| Storage | Store in a well-ventilated, cool, dry area. |
Brief Product Description
Calcium Ascorbate is Vitamin C fully reacted to calcium, providing a buffered, non-acidic form of ascorbic acid.It can supplement the calcium without changing the original taste of food and losing physical activity of VC. It can be used as a preservative for fruits and vegetables, as an antioxidant for ham, meat and buckwheat powder, etc.
Function of Ascorbate Calcium
* 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 procedures.
* Used as nutritional element in additives,Feed additives.
Application of Ascorbate Calcium
Ascorbate calcium is a form of vitamin C that is used to prevent or treat low levels of vitamin C in people who do not get enough of the vitamin from their diets. This product also contains calcium. Most people who eat a normal diet do not need extra vitamin C. Low levels of vitamin C can result in a condition called scurvy. Scurvy may cause symptoms such as rash, muscle weakness, joint pain, tiredness, or tooth loss.
The preservative containing Vc-Ca can prevent the deterioration of proteins contained in fresh foods such as fish and meat, and its anti-deterioration and freshness-preventing effects are not restricted by contact methods, such as spreading or spraying on food. Or immerse the food in the chemical solution, or put the refrigerant such as ice into the solution at the same time, which is very convenient to use.
