Ascorbic Acid (Vitamin C)
Vitamins
Antioxidants
Acidity Regulators
50-81-7
E300
C₆H₈O₆
$4.10 ~ $6.15
Food
Free sample from 100g(NF)
One unit of:25kg/carton
One unit of:25kg/carton
25kg/carton
Product Info
What is Ascorbic Acid (Vitamin C)?
Ascorbic acid, commonly known as Vitamin C, is a naturally occurring organic acid used primarily as an antioxidant, preservative, and nutritional supplement in food and beverages.
How is Ascorbic Acid (Vitamin C) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Conversion | Convert D-Glucose into D-Sorbitol via catalytic hydrogenation. | Control Points: Temperature, pressure, and catalyst activity. The purity of the starting glucose is crucial for high yield and minimizing side reactions. |
| 2 | Microbial Fermentation | Ferment D-Sorbitol into L-Sorbose using a specific microorganism (e.g., Gluconobacter oxydans). | Control Points: Maintain strict sterile conditions to prevent contamination. Optimize pH, temperature, and aeration for maximum bacterial conversion efficiency. |
| 3 | Chemical Protection | Protect the L-Sorbose hydroxyl groups by reacting it with acetone to form Di-acetone-L-sorbose (DAS). | Control Points: Reaction temperature and acid catalyst concentration. This protection step is vital to ensure the correct carbon atom is oxidized in the next stage. |
| 4 | Chemical Oxidation | Oxidize DAS to form Di-acetone-2-keto-L-gulonic acid (DAG) using a chemical oxidizing agent. | Control Points: Precise dosing of the oxidizing agent (e.g., potassium permanganate) and tight temperature control to prevent over-oxidation and degradation. |
| 5 | Hydrolysis & Rearrangement | Remove the protective acetone groups and rearrange DAG into crude L-Ascorbic Acid via acid-catalyzed hydrolysis. | Control Points: This is a critical step known as lactonization. Monitor acid concentration and reaction time carefully to maximize yield. |
| 6 | Purification & Decolorization | Purify the crude Ascorbic Acid through recrystallization from an aqueous solution, often using activated carbon. | Control Points: Cooling rate and solvent purity determine crystal size and final purity. Activated carbon is used to remove color impurities. |
| 7 | Drying & Milling | Dry the purified crystals under vacuum and then mill or sieve to achieve the final particle size specification. | Control Points: Use low temperatures during vacuum drying to prevent thermal degradation of the heat-sensitive product. Particle size affects dissolution and application. |
| 8 | Quality Control & Packaging | Perform final analysis against specifications and package the product in airtight, light-resistant containers. | Control Points: Must conform to pharmacopeia standards (e.g., USP/BP/FCC) for purity, identity, and heavy metals. Proper packaging is essential to prevent oxidation by air and light. |
Technical Specifications
| CAS Number | 50-81-7 |
| Chemical Formula | C₆H₈O₆ |
| Solubility | ≈330 g/L in water at 20 °C; sparingly soluble in ethanol; insoluble in fats/oils |
| Storage Conditions | Cool, dry, airtight, avoid light |
| Shelf Life | 48 Months |
Applications & Usage
Common Applications:
beverages
canned fruits
bakery
meat curing (as antioxidant)
flour improver
Mechanism of action:
| Parameter | Ascorbic Acid (Vitamin C) |
|---|---|
| Functional Category | Antioxidant; Dough Improver; Curing Accelerator; Nutrient Supplement. |
| Key Ingredients | L-Ascorbic Acid (E300). |
| Mechanism of Action | Acts as a powerful reducing agent, readily donating electrons to neutralize free radicals and reactive oxygen species, thereby inhibiting oxidative degradation of lipids, vitamins, and pigments. In baking, it is oxidized to dehydroascorbic acid, which strengthens the gluten network by forming disulfide bonds. In meat curing, it accelerates the reduction of nitrite to nitric oxide, which forms the stable cured color. |
| Application Effect in Product | Prevents enzymatic browning in cut fruits and vegetables; delays onset of oxidative rancidity in fats and oils; improves dough strength, gas retention, and loaf volume in bread; accelerates and stabilizes color formation in cured meats; preserves color and flavor in beverages. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Ascorbic Acid | Water-Soluble Vitamin C | Pure L-ascorbic acid, highly acidic, water-soluble. | Most researched, widely available, most affordable, high potency. | Acidity can cause gastric distress or tooth enamel erosion in sensitive individuals, especially at high doses. | General immune support and antioxidant needs for those without digestive sensitivity. | For a cost-effective, proven, and potent form when stomach acidity is not a concern. |
| Sodium Ascorbate | Buffered Mineral Salt Vitamin C | Sodium salt of ascorbic acid, pH neutral, water-soluble. | Gentler on the stomach than ascorbic acid, well-absorbed. | Contributes to sodium intake, which may be a concern for individuals on a sodium-restricted diet. | Supplementation for individuals with sensitive stomachs or acid reflux. | To avoid the acidity of pure ascorbic acid, provided sodium intake is not an issue. |
| Calcium Ascorbate (Ester-C) | Buffered Mineral Salt Vitamin C | Calcium salt of ascorbic acid, pH neutral, often contains vitamin C metabolites. | Very gentle on the digestive system, provides a small amount of calcium, may be retained longer in the body. | More expensive than basic ascorbic acid; claims of superior retention are debated. | High-dose supplementation or for users with very sensitive digestive systems. | For a premium, non-acidic form that is exceptionally well-tolerated for long-term use. |
| Liposomal Vitamin C | Lipid-Encapsulated Vitamin C | Ascorbic acid or sodium ascorbate encapsulated in a phospholipid layer. | Enhanced bioavailability and absorption, allows for high oral doses without causing digestive upset. | Significantly more expensive than other forms; quality and encapsulation efficiency can vary by brand. | Achieving high plasma concentrations of Vitamin C orally; for individuals with malabsorption issues. | For maximum oral absorption and to bypass typical gut tolerance limits for high-dose therapy. |
| Ascorbyl Palmitate | Fat-Soluble Vitamin C Ester | Ester of ascorbic acid and palmitic acid, making it fat-soluble (lipophilic). | Able to cross cell membranes and provide antioxidant protection in fatty tissues where water-soluble forms cannot. | Lower Vitamin C activity and bioavailability for systemic use compared to water-soluble forms. | Topical skincare formulations, antioxidant for fats/oils, supplementing cellular membranes. | For targeted antioxidant effects in lipid environments, not for raising overall systemic Vitamin C levels. |
Technical Documents
Available Documentation
Spec sheet & COA
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications