Ascorbic Acid(Vitamin C)

Description

Production Function: Vitamin C is widely used in many fields such as food, beverage, breeding and forage additives. Its main functions reflected in following 6 aspects: 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. Specification: BP***5/USP*0/EPVI/FCCV Characteristics: White monoclinic system crystals or crystalline powder. Metling point **0. C ***2 C, odorless but tastes sour. Color turns light yellow after long time storage. The product is easily soluble in water, slightly soluble in ethanol, insoluble in chloroform and ether and its water solution appears acidic. The pH value of the 5% water solution is 2.**2.6 and the ratio rotation of the *0% (W/V) water solution is **0.5. -**1.5. Package: Net weight *5kg cardboard cartons /drums lined with a layer of craft paper and two layers of plastic bags.