Ascorbic Acid
Product Description
Characteristics: 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.
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.
Function: Involvement in various inner body metabolisms, lowering of the capillary vessel brittleness, enhancement of physical
resistibility, protection against scurvy, function to aid the cure for acute & chronic contagious diseases and purpura.
| Product Name |
Ascorbic Acid |
| Appearance |
White crystal powder |
| Specification |
99% |
| Identification |
Positive |
| Clarity of solution |
Clear |
| Residue on ignition |
≤0.1% |
| Loss on drying |
≤0.1% |
| pH (2%,w/v) |
2.4 ~ 2.8 |
| pH (5%, w/v) |
2.2 ~ 2.5 |
| Melting range |
190°C ~ 192°C |
| Heavy metals |
≤0.0003% |
| Iron |
≤2mg/kg |
| Copper |
≤3 mg/kg |
Physical Properties
Vitamin C is a white powder with molecular weight of 176.12, usually flaky, sometimes needle-like monoclinic crystals. It is odourless,
acidic in taste,soluble in water, slightly soluble in ethanol, insoluble in ether, chloroform, petroleum ether and other organic solvents.
Structurally, vitamin C is very similar to sugar, there are two asymmetric carbon atoms (C4, C5) in the molecule, which can form four
optical isomers.
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