CAS# 50-81-7
Description
Vitamin C (also known as Ascorbic acid or L-Ascorbic Acid) is a vitamin found in fresh fruits and vegetables, predominantly in citrus fruits. Certain species of animals can create their own Vitamin C, but humans must get this vitamin from food and/or other sources/supplements. Vitamin C is most commonly used to treat and prevent the common cold, and was historically used to prevent and treat scurvy.
L-Ascorbic Acid is frequently added to commercially produced foods and beverages. Ascorbic acid in supplements is often derived from corn starch, corn sugar, or rice starch, and is chemically dependent upon volatile acids.
CAS# 50-81-7
Vitamin
Country of Origin: China
Characteristic Typical Analysis
- Appearance: White or almost white, crystalline powder or colourless crystals
- Melting Point: About 190C , with decomposition
- pH (With 5% water solution): 2.1~2.6
- pH (With 2% water solution): 2.4~2.8
- Specific Optical Rotation: +20.5 ~ +21.5
- Loss on Drying: <0.4%
- Impurity E: <0.2%
- Copper: <5.0ppm
- Iron: <2.0ppm
- Lead: <2.0ppm
- Arsenic: <1.0ppm
- Cadmium: <1.0ppm
- Heavy Metals: <10ppm
- Sulphated Ash: <0.1%
Storage: Store in a cool, dry area and not in direct sunlight. Preferred storage temperature should not exceed 40C