Food Ingredients and Nutrition Supplements 99% Ascorbic Acid / Vitamin C

• Customization: Available
• CAS No.: 50-81-7
• Formula: C6h8o6
• Model NO.: IFIP-VC-O99
• EINECS: 200-066-2
• Packaging Material: Carton
• Storage Method: Normal
• Shelf Life: 36 Months
• Nutrient Composition: Vitamin
• Resource: Chemosynthesis
• The content of active substances: ＞90%
• Use: Food Additives
• Application: Food Industry
• CAS: 50-81-7
• Appearance: White Crystalline Powder
• Transport Package: 25kg/Barrel or Carton
• Specification: 99%
• Trademark: IFIP
• Origin: China
• HS Code: 2936270010
• Production Capacity: 100000 Tons/Year

Product Description

Product Description

Product name	Vitamin C(L-Ascorbic acid)
Specification	99%min
Grade	Food grade
Appearance	White crystalline powder
CAS	50-81-7
Packing	25kg/Carton or barrel , according to customer requirements.
Use	Food insustry.
Storage	Keep in a cool dry place and avoid direct sunlight
Shelf life	36 months

The Application of Vitamin C in the Food Industry:

1. Fruit and vegetable preservation: The rapid aging of fruits after harvesting is closely related to the production of a large amount of reactive oxygen species by the metabolism of the flesh after harvesting. If the reactive oxygen species in cells cannot be cleared by the antioxidant system in a timely manner, it will lead to oxidative stress. Vitamin C is an important antioxidant substance in plants. Studies have shown that increasing the vitamin C content of fruits and vegetables during post harvest storage can improve their post harvest preservation effect.  

2. Anti browning: Fruits and vegetables are prone to discoloration after being damaged during transportation, packaging, or processing, a phenomenon known as enzymatic browning. The basic step of enzymatic browning reaction is to oxidize phenolic compounds into orthoquinone compounds under the catalysis of phenolase, and then the quinone substances undergo a series of oxidation condensation polymerization to form brown products, leading to browning. Vitamin C is a common anti browning agent that can prevent browning through two different mechanisms: in the absence of polyphenol oxidation (PPO) substrates, it irreversibly inactivates PPO, possibly through binding to its active site; In the presence of PPO substrate, vitamin C will reduce the reaction products of PPO oxidation, that is, coupling oxidation with the quinone formed by oxidation. Quinone is reduced, leading to the regeneration of phenol and thus inhibiting browning.

3. Improving protein properties: Vitamin C is unstable in aqueous solutions and has an oxidation-reduction ascorbic acid system. Research has shown that the first stable oxidation product of vitamin C, DHA, and other further oxidation products (such as sucrose, oxalic acid, etc.), have active carbonyl groups that can crosslink with amino acid residues. Some scholars also believe that DHA participates in the exchange reaction between SH groups and disulfide bonds, which increases molecular unfolding and enhances protein-protein interactions through the formation of intermolecular disulfide bonds. All of these effects may affect protein properties.  

4. Inhibition of fat oxidation: Vitamin C can not only inhibit lipid oxidation, but also improve the antioxidant capacity of lotion. Oil oxidation is a serious problem with oily foods, which has a negative impact on the shelf life and nutritional content of the food. Due to the good reducibility of vitamin C, it can remove oxygen from food and protect fats from oxidation.  

5. Reduce nitrite content: Nitrite reacts with amines in meat products to produce nitrosamines, which have potential carcinogenic effects after consumption. Vitamin C, as an antioxidant, can reduce nitrite to NO under acidic conditions, consuming NO2- and thus reducing nitrite concentration.  
6. As a SO2 supplement: SO2 is usually added to wine as a protective agent. It is not only a fungicide that can effectively kill bacteria in grapes, but also an antioxidant that protects the natural fruit characteristics of the wine while preventing aging. In wine, there are strict limits on the residual amount of SO2, and finding ideal supplements or substitutes for SO2 has become a research topic. 

7. Protecting the stability of tea polyphenols and improving the quality of black tea: Vitamin C is beneficial for increasing the content of theaflavins and thearubigins, and reducing the occurrence of polymerization reactions. The content of theaflavins and thearubigins is directly related to the quality of black tea, while the polymerization products have adverse effects on the quality of black tea.

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FAQ

Q1: Are you a manufacturer or a trading company?
A: We are a combination of industry and trade.

Q2: Can I get some samples?
A: Yes, we can supply the free sample, but the shipping cost will be paid by our customers.

Q3: Do you accept OEM service?
A: Yes, we accept OEM services, Please contact us to design your own brand product.

Q4: What's your MOQ?
A:Our MOQ is flexible,usually 1kg-10kg for trial order is acceptable, for formal order MOQ is 25kg.

Q5: Is there a discount?
A: Of course, welcome to contact us. Price would be different based on different quantity. For bulk quantity, we will have discount for you.

Q6: How to deliver the goods?
A:≤50kg ship by FedEx or DHL etc, ≥50kg ship by Air, =100kg can be shipped by Sea. If you have special request on delivery,please contact us.