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Ascorbic acid(Vitamin C)
Product name: Ascorbic acid(Vitamin C)
CAS NO.: 50-81-7
CAS NO.: 50-81-7
Formula: C6H8O6
N.W.: 176.12
Characteristic: white monoclinic system crystals or crystalline powder.
Metling point: 190 . C -192 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 2.1-2.6 and the ratio rotation of the 10% (W/V) water solution is +20.5 . -+21.5 .
Specifications:
BP2008/USP31
Characteristic: white monoclinic system crystals or crystalline powder.
Metling point: 190 . C -192 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 2.1-2.6 and the ratio rotation of the 10% (W/V) water solution is +20.5 . -+21.5 .
Specifications:
BP2008/USP31
Packing: 25kg cartons,20mt/20FCL
Usage: 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.
• 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.