Calcium ascorbate white to light yellow crystalline powder, odorless, soluble in water, slightly soluble in ethanol, insoluble in ether. Is an antioxidant, meat color protection agent. Its nature is not only stable than VC, and the absorption effect, all the VC in the body with the role of the antioxidant than vc, and superior to the introduction of calcium, and fortified to enhance his role. VC calcium added as food additives without changing the original taste of food can be easily added to food in the absorption of calcium, without losing VC physical activity, prevention and treatment of rickets and ring leukemia dual function additives. The synthesis method is the first VC soluble in water, adding calcium carbonate in the intense stirring, reaction proceeds at room temperature crystallization of their own.
Calcium ascorbate identification method: Take a small amount of this product dissolved in water, add 2 drops of methyl red indicator, with ammonia and then added to dilute hydrochloric acid, adding ammonium oxalate solution to generate calcium oxalate precipitation. This precipitate insoluble in acetic acid and dissolved in hydrochloric acid.
By the U.S. government advised consumers to the recommended intake of vitamin C and meals mentioned above, a variety of minerals. High intake of vitamin C will also have some health problems, such as: gastrointestinal disorder, birth defects, kidney stones and tooth corrosion. When the intake of vitamin C mineral acid salt, acid and minerals Vitamin C can be well absorbed. For this reason, when the intake of the mineral ascorbate, the study of mineral acid with vitamin C content is very important. Calcium ascorbate belongs to Antioxidants.
Other food additives: Mannitol Monocalcium phosphate Carrageenan
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