| ≥1 piece |
Ascorbic Acid
|
ITEMS |
SPECIFICATIONS |
RESULT |
|
Characteristics |
White or almost White crystals Crystalline Powder |
Complies |
|
Identification |
Positive Reaction |
Positive |
|
Melting Point |
About 190 ℃ |
191.1 ℃ |
|
pH |
2.1~2.6 |
2.50 |
|
Clarity Of Solution |
Clear |
Clear |
|
Colour of Solution |
≤BY7 |
|
|
Loss on drying |
≤0.4% |
0.12% |
|
Arsenic |
≤3ppm |
<3ppm |
|
Lead |
≤2ppm |
<2ppm |
|
Copper |
≤5ppm |
<5ppm |
|
Heavy Metals |
≤10ppm |
<10ppm |
|
Iron |
≤2ppm |
<2ppm |
|
mercury |
≤0.1ppm |
<0.1ppm |
|
Oxalic Acid |
≤0.2% |
<0.2% |
|
Sulphate Ash(Residue On Ignition) |
≤0.1% |
<0.1% |
|
Specific Optical Rotation |
+20.5°~+21.5° |
+20.85° |
|
Organic Volatile Impurities |
Pass |
Pass |
|
Assay |
99.0% ~100.5% |
99.56% |
|
Conclusion: The products have been passed the analysis according to BP2008/USP31/E300/FCCV |
||
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 :
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 vegetablesduring processing procedures.
5.Used as nutritional element in additives. Feed additives.
Specification :BP2005/USP30/EP Ⅵ /FCC Ⅴ