L Ascorbic Acid E300 cas 50-81-7
- CAS No.: 50-81-7
- Type.: vitamin
- Appearance: White or almost white, crystalline powder or colorless crystals
- Molecular Formula： C6H8O6
- Shelf Life： -
- Min Order Quantity: -
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Online Chat| Test Item | Standard | Result |
| Appearance | White or almost white, crystalline powder or colorless crystals | Qualified |
| Identification | Positive reaction | Qualified |
| Assay (C6H8O6) | 99.0%~100.5% | 99.8% |
| Specific optical rotation | +20.5°~+21.5° | +20.8° |
| pH(with 2% water solution) | 2.4~2.8 | 2.6 |
| pH(with 5% water solution) | 2.1~2.6 | 2.4 |
| Clarity of solution | Clear | Clear |
| Color of solution | ≤BY7 | |
| Residue on ignition | ≤0.1% | <0.1% |
| Melting point | 190~192℃ | 191.0℃ |
| Particle size distribution | ≥95.0% through #20 mesh | 100% |
| ≤30.0% through #100 mesh | 18.7% | |
| Heavy Metal | ≤10.0 mg/kg | Conform |
| Iron | ≤2.0 mg/kg | Conform |
| Copper | ≤5.0 mg/kg | Conform |
| Lead | ≤0.5 mg/kg | Conform |
| Arsenic | ≤1.0 mg/kg | Conform |
| Mercury | ≤0.1 mg/kg | Conform |
| Cadmium (cd) | ≤0.5 mg/kg | Conform |
| Impurity E | ≤0.20 % | Conform |
| Impurities C, D | ≤0.15 % | Conform |
| Unspecified impurities (each impurity) | ≤0.10 % | Conform |
| Sum of impurities other than C and D | ≤0.20 % | Conform |
| Residual Solvents (as methanol) | ≤3000 mg/kg | Conform |
| Loss on drying | ≤0.4 % | Conform |
| Total plate counts | ≤1000 cfu/g | Conform |
| Yeasts and Moulds | ≤100 cfu/g | Conform |
| Escherichia coli | Negative in 10g | Conform |
| Salmonella | Negative in 25g | Conform |
| Staphylococcus Aureus | Negative in 25g | Conform |
| Conclusion | Conform to standard USP42. | |
1)Keep food, fruits and beverage fresh and prevent them from producing unpleasant smell.
2)Prevent formation of nitrous amine from nitrous acid in meat products.
3)Improve dough quality and make baked food expand to its maximum.
4)Compensate the Vitamin C losses of beverage ,fruits and vegetables during processing rocedures.
5)Used as nutritional element in additives,Feed additives.
2)Prevent formation of nitrous amine from nitrous acid in meat products.
3)Improve dough quality and make baked food expand to its maximum.
4)Compensate the Vitamin C losses of beverage ,fruits and vegetables during processing rocedures.
5)Used as nutritional element in additives,Feed additives.
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