Ascorbic Acid (Vitamin C)

Description

Ascorbic acid is a natural vitamin in water known as Vitamin C. It is a powerful reducing and antioxidant agent that fights bacterial infections, detoxification reactions, and collagen formation in fibrous tissue, teeth, bones, tissues, skin, and…. This compound is one of the components in the formulation of anti-aging cosmetics and performs several functions on the skin such as collagen synthesis, reduction of pigments, and antioxidant activity. As an antioxidant, it protects the skin by neutralizing the active species of oxygen produced when exposed to sunlight.

Physical and Chemical Properties:

Ascorbic acid (vitamin C) with the chemical formula C6H806 is a water-soluble vitamin. This acid is produced as a white or slightly yellow crystal or powder with a slightly acidic taste. It gradually darkens when exposed to light. In the dry state, it is stable in air but oxidizes rapidly in solution; The most important physical and chemical properties of this compound can be summarized in the following table:

Chemical formula	C6H8O6
Molecular Weight(g/mol)	176.12
Appearance	Solid
odor	Odorless
Taste	Pleasant, sharp, acidic taste
Density (g/cm3)	1.65
pH (2 % aqueous solution)	Between 2,4 and 2,8
Melting point (° C)	190-192
Boiling point (°C)	553
Water Solubility	Completely soluble
Other names	Insoluble in ether, chloroform, benzene, petroleum ether, oils, fats, fat solvents
color	White to slightly yellow
form	crystals or powder
Chemical Structure Depiction

Production Process of Ascorbic Acid:

In the industry, ascorbic acid is produced through a process that involves several steps. This product is derived from glucose and is based on a method called Reichstein. These steps involve bacteria that lower glucose and produce ascorbic acid, which is a byproduct.

The raw material for the production of vitamin C is corn or wheat, which is produced by special companies through the conversion of starch to glucose, and then converted to sorbitol. The pure end products obtained (from sorbitol) are produced in a series of biotechnological stages, chemical processes, and several stages of purification. This substance was first made from corn starch and then turned into corn syrup by applying heat and using enzymes. Simple sugar (corn syrup) is known as D glucose. This compound is converted to D sorbitol, which is further converted to L sorbose.

At low temperatures, it can be combined with acetone. The product is then oxidized with a catalyst, which in this method is a nickel catalyst, washed with acid.

As a result, dry gluconic acid is formed and then reacts with hydrochloric acid to produce crude ascorbic acid. In the last step, the ascorbic acid is filtered, purified, and then ground into fine particles by a grinder or shredder.

Ascorbic Acid Uses:

•  This substance is used to strengthen the antioxidant properties of skincare products.
• One of the most popular supplements to complete a complete and healthy diet is vitamin C, which has many properties.
• Ascorbic acid is used in food products to prevent oxidative deterioration of fats due to its antioxidant properties.
• This compound increases the shelf life of food products and causes vegetables and fruits to retain their vitamins during the preparation, freezing, and packaging stages.
• Among a variety of chemical methods, an effective chemical method for chlorination in water treatment plants is the use of ascorbic acid.
• It is also used to repair and maintain cartilage, bones, and teeth to heal wounds and create scar tissue.

Ascorbic Acid in the Food Industry:

This compound stops the oxidation reactions in various food components and allows the products to retain their organic properties. This compound is found in nature and in many fruits and vegetables and is also produced in the kidneys of some animals. Due to the fact that some plants are a good source of vitamin C, as a result, a good amount of fruits and vegetables can be included in the daily food basket.

The amount of this vitamin obtained from plants according to the type of plant, climatic conditions, and also the type of soil in which the plant has grown; Is different. In addition to the time of harvest, the method of preparation of the plant and its storage conditions are also involved in this process.

This combination also causes the stability and uniformity of meat products and accelerates the canning process. In addition, ascorbic acid is used in the preparation of bread due to the increase in the volume of dough; In this case, the yeast works faster and for longer. By adding 0.03% of ascorbic acid to bread flour, we can achieve the desired result in baking bread. The low pH of this compound plays an important role in preventing the growth of microbes in food, so this maintains the freshness of the food product and prevents it from spoiling.

Safety Information:

The use of this supplement in normal doses of the drug does not cause any problems in the body. But use in high doses can cause problems such as nausea, diarrhea, and other disorders of the gastrointestinal tract, headache, insomnia, crystalluria, increased uric acid excretion, and heartburn. In addition, excessive consumption of ascorbic acid or vitamin C may increase oxalate excretion and the formation of kidney stones.

Packing and Storage:

Keep the container in a cool, well-ventilated area. Store in light-resistant containers.

PRODUCT DESCRIPTION: Ascorbic Acid is a white or slightly yellow crystals or powder, a little acid.m.p.190℃-192℃，easily soluble in water, a little soluble in alcohol and uneasily soluble in ether and chloroform and another organic solvent. In solid-state it is stable in air. Its water solution is easily mutated when it meets with air.

CAS No: 50-81-7

E No: E300

Product Specification