Best Price Food Grade Calcium Ascorbate Function
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Ascorbate calcium is a form of vitamin C that is used to prevent or treat low levels of vitamin C in people who do not get enough of the vitamin from their diets. This product also contains calcium. Most people who eat a normal diet do not need extra vitamin C. Low levels of vitamin C can result in a condition called scurvy. Scurvy may cause symptoms such as rash, muscle weakness, joint pain, tiredness, or tooth loss.
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Vitamin C plays an important role in the body. It is needed to maintain the health of skin, cartilage, teeth, bone, and blood vessels. It is also used to protect your body’s cells from damage. It is known as an antioxidant.
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The Fresh foods such as fish and meat, protein deterioration will affect the freshness and taste of food, so it is necessary to prevent protein deterioration during transportation and storage.
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The preservative containing Vc-Ca can prevent the deterioration of proteins contained in fresh foods such as fish and meat, and its anti-deterioration and freshness-preventing effects are not restricted by contact methods, such as spreading or spraying on food. Or immerse the food in the chemical solution, or put the refrigerant such as ice into the solution at the same time, which is very convenient to use.
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The constant is K based on the freshness of the fish, and the K value is measured as a time-dependent index for preventing protein deterioration. The K value represents the degree of protein deterioration. The smaller the K value, the lighter the deterioration and the fresher the food.
Best Price Food Grade Calcium Ascorbate Product Description
| Product Name | calcium diascorbate |
|---|---|
| CAS NO. | 5743-27-1 |
| EINECS NO. | 227-261-5 |
| Molecular formula | C30H31N3O2S |
| Molecular weight | 497.651 |
| Boiling point | 701.2°C at 760 mmHg |
faq
Frequently Asked Questions about Food Grade Calcium Ascorbate
1. What is Food Grade Calcium Ascorbate and how is it different from Ascorbic Acid?
Food Grade Calcium Ascorbate is a mineral salt form of ascorbic acid (Vitamin C). Unlike ascorbic acid, which is acidic, Calcium Ascorbate is pH-neutral.This makes it gentler on the stomach and a preferred choice for individuals sensitive to acidic foods. It also provides both Vitamin C and Calcium.
2. What are the key benefits of using Food Grade Calcium Ascorbate in food and beverage applications?
Calcium Ascorbate offers several benefits: it acts as an antioxidant, preserving the freshness and color of food products.It provides Vitamin C enrichment without the sour taste of ascorbic acid. It also contributes to calcium fortification.Specifically, it helps prevent browning in fruits and vegetables and extends shelf life in various applications like juices, processed meats, and baked goods.It is particularly useful in products where a neutral pH is desired.
3. What are the typical applications of Food Grade Calcium Ascorbate in the food industry?
Calcium Ascorbate is widely used in the food industry as an antioxidant, preservative, and nutrient enhancer. Common applications include: Fruit and vegetable processing (to prevent enzymatic browning), meat processing (as a curing agent and color stabilizer), beverage production (for Vitamin C fortification and flavor enhancement), bakery products (as a dough conditioner and antioxidant), and dietary supplements (as a source of Vitamin C and Calcium).
4. What are the recommended usage levels of Food Grade Calcium Ascorbate in different food products?
Recommended usage levels vary depending on the specific food application. Generally, levels range from 0.01% to 0.1% (100 to 1000 ppm) based on the weight of the product.For example, in fruit juices, a typical dosage is 50-200 ppm. In meat products, it might be 100-500 ppm. It’s crucial to consult with a food technologist or refer to relevant regulations to determine the optimal dosage for your specific application. Contact us for detailed application guidelines and technical support.
5. Is your Food Grade Calcium Ascorbate compliant with international food safety regulations (e.g., FDA, EFSA, FCC)?
Yes, our Food Grade Calcium Ascorbate is manufactured in compliance with all relevant international food safety regulations, including the FDA (Food and Drug Administration), EFSA (European Food Safety Authority), and FCC (Food Chemicals Codex).We provide complete documentation, including Certificates of Analysis (COA), Material Safety Data Sheets (MSDS), and compliance statements, to ensure our product meets your regulatory requirements.Specific certifications such as ISO, HACCP, and GMP are also available upon request.
6. What is the shelf life and recommended storage conditions for Food Grade Calcium Ascorbate?
The typical shelf life of our Food Grade Calcium Ascorbate is 24 months from the date of manufacture when stored in its original, unopened packaging.We recommend storing the product in a cool, dry place, away from direct sunlight and moisture.Ideal storage conditions are below 25°C and below 65% relative humidity. Proper storage will help maintain the product’s quality and prevent degradation.
7. Can Food Grade Calcium Ascorbate be used in organic food products?
Whether Calcium Ascorbate can be used in organic food products depends on the specific organic certification standards applicable in your region (e.g., USDA Organic, EU Organic).While Calcium Ascorbate is generally considered a synthetic substance, some organic standards may allow its use under specific conditions, particularly when no natural alternative is available.Please check with your certifier to confirm its acceptability for your organic product.
8. What is the particle size and solubility of your Food Grade Calcium Ascorbate?
Our Food Grade Calcium Ascorbate is available in a fine powder form, with a typical particle size range of 80-200 mesh. This ensures good dispersibility and solubility in aqueous solutions.It is readily soluble in water, with a solubility of approximately 60g/100mL at 25°C. We can provide particle size distribution data upon request.
9. How does Food Grade Calcium Ascorbate affect the taste and color of food products?
Unlike ascorbic acid, Calcium Ascorbate has a neutral taste and does not contribute to the sourness of food products. It is virtually odorless and does not significantly affect the color of most food applications at typical usage levels. In some cases, it can help preserve the natural color of fruits and vegetables by preventing oxidation.
10. Do you offer samples and technical support for Food Grade Calcium Ascorbate?
Yes, we offer samples of our Food Grade Calcium Ascorbate for testing and formulation purposes. We also provide comprehensive technical support, including application guidelines, formulation advice, and regulatory information. Contact our team of experts to discuss your specific requirements and receive personalized assistance.
