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Vitamin C Powder (Ascorbic Acid) (CAS No.: 50-81-7, E Number: E300) is a water-soluble antioxidant vitamin appearing as a white to off-white crystalline powder. As a food and supplement raw material, it features ≥99.0% purity, pH 4.0–6.0 (1% aqueous solution), and loss on drying ≤ 0.5%. Compliant with USP 43, FDA 21 CFR §182.3013, and China’s GB 1886.230-2016, it is non-GMO, Halal (IFANCA), and Kosher (OU) certified.
Powerful Antioxidant: Neutralizes free radicals in food and supplements, reducing lipid oxidation by 80% and extending shelf life of oil-based products by 12 months
Nutrient Fortification: Adds 100% DV of vitamin C (60mg) per 0.1g addition to foods, meeting global fortification requirements for cereals, beverages, and snacks
Color Protection: Inhibits enzymatic browning in fruits/vegetables by 90% (e.g., apple slices retain color for 48 hours vs. 2 hours unprotected)
Stability Enhancement: Improves the viability of probiotics in supplements by 40% during 2-year storage and preserves flavor in fruit juices (reduces off-notes by 75%)
Cost-Effective: 30% lower cost than coated vitamin C with equivalent bioavailability, ideal for high-volume fortification applications
Dietary Supplements: Added at 50mg–1000mg per capsule/tablet. Used in multivitamins, immune support formulas, and antioxidant blends
Beverages: Incorporated at 0.05%–0.2% in fruit juices and sports drinks. Enhances flavor, prevents browning, and provides 50%–100% DV per serving
Baked Goods: Used at 0.02%–0.05% in bread and pastries. Improves dough strength and reduces staling by 30% (retains softness for 5 days)
Frozen Foods: Mixed at 0.03%–0.1% in frozen fruits and vegetables. Preserves vitamin content (retains 90% vitamin C vs. 60% in unfortified products) during freezing
Q: How to maintain its stability in high-heat processes?
A: Add post-heating (temperatures < 70°C) or use with stabilizers (e.g., citric acid). At 100°C, it retains 85% activity if added in the final processing stage
Q: Can it be blended with other vitamins/minerals?
A: Yes. It is compatible with B vitamins, zinc, and magnesium but avoid direct mixing with copper/iron (reduces activity by 20%)—use separators in formulations
Q: What’s the difference between L-ascorbic acid and other vitamin C forms?
A: L-ascorbic acid is the only biologically active form (human body cannot convert other forms like calcium ascorbate efficiently) and has 100% bioavailability 。
Vitamin C Powder (Ascorbic Acid) (CAS No.: 50-81-7, E Number: E300) is a water-soluble antioxidant vitamin appearing as a white to off-white crystalline powder. As a food and supplement raw material, it features ≥99.0% purity, pH 4.0–6.0 (1% aqueous solution), and loss on drying ≤ 0.5%. Compliant with USP 43, FDA 21 CFR §182.3013, and China’s GB 1886.230-2016, it is non-GMO, Halal (IFANCA), and Kosher (OU) certified.
Powerful Antioxidant: Neutralizes free radicals in food and supplements, reducing lipid oxidation by 80% and extending shelf life of oil-based products by 12 months
Nutrient Fortification: Adds 100% DV of vitamin C (60mg) per 0.1g addition to foods, meeting global fortification requirements for cereals, beverages, and snacks
Color Protection: Inhibits enzymatic browning in fruits/vegetables by 90% (e.g., apple slices retain color for 48 hours vs. 2 hours unprotected)
Stability Enhancement: Improves the viability of probiotics in supplements by 40% during 2-year storage and preserves flavor in fruit juices (reduces off-notes by 75%)
Cost-Effective: 30% lower cost than coated vitamin C with equivalent bioavailability, ideal for high-volume fortification applications
Dietary Supplements: Added at 50mg–1000mg per capsule/tablet. Used in multivitamins, immune support formulas, and antioxidant blends
Beverages: Incorporated at 0.05%–0.2% in fruit juices and sports drinks. Enhances flavor, prevents browning, and provides 50%–100% DV per serving
Baked Goods: Used at 0.02%–0.05% in bread and pastries. Improves dough strength and reduces staling by 30% (retains softness for 5 days)
Frozen Foods: Mixed at 0.03%–0.1% in frozen fruits and vegetables. Preserves vitamin content (retains 90% vitamin C vs. 60% in unfortified products) during freezing
Q: How to maintain its stability in high-heat processes?
A: Add post-heating (temperatures < 70°C) or use with stabilizers (e.g., citric acid). At 100°C, it retains 85% activity if added in the final processing stage
Q: Can it be blended with other vitamins/minerals?
A: Yes. It is compatible with B vitamins, zinc, and magnesium but avoid direct mixing with copper/iron (reduces activity by 20%)—use separators in formulations
Q: What’s the difference between L-ascorbic acid and other vitamin C forms?
A: L-ascorbic acid is the only biologically active form (human body cannot convert other forms like calcium ascorbate efficiently) and has 100% bioavailability 。
