Best Quality L(+)-Ascorbic 50-81-7

Inspection Item	Standard	Results
Appearance	White crystalline powder	White crystalline powder
Identification	Positive	Positive
Clarity of solution	Clear	Clear
Color of solution	£≤BY7	<BY7
Assay	99.0~100.5%	99.6%
Loss on Drying	≤0.4%	0.04%
*Residue on ignition	0.1%	0.04%
Specific rotation	+20.5°~ +21.5°	+20.95°
PH(with 2% water solution)	2.4-2.8	2.64
PH(with 5% water solution)	2.1-2.6	2.32
Melting range	About 190℃	191℃
Heavy metals	≤3ppm	<3ppm
*Iron	≤2ppm	<2pp
*Copper	≤2ppm	<2ppm
*Impurity E	≤0.2%	<0.2%
*Arsenic	≤1ppm	<1ppm
*Lead	≤2ppm	<2ppm
*Cadmium	≤1ppm	<1ppm
*Mercury	≤1ppm	<1ppm
*Organic volatile impurities (As Methanol)	≤3000ppm	<3000ppm
*Total Plate Count	≤1,000cfu/g	<1,000cfu/g
*Yeast & Moulds	≤500cfu/g	<500cfu/g
*Coliforms	Absent in 1g	Absent in 1g
*E. Coli	Absent in 1g	Absent in 1g
*Salmonella	Absent in 25g	Absent in 25g
*Staph Aureus	Absent in 25g	Absent in 25g
According to BP2016, E300, USP39, FCC 10, EP 8.

(1) L(+)-Ascorbic acid is used as nutritional element in feed additives.

(2) L(+)-Ascorbic acid can enhance resistance to infectious diseases.

(3) L(+)-Ascorbic acid Palmitat can prevent formation of nitrous amine from nitrous acid in meat products.

(4) L(+)-Ascorbic acid has the function of improving dough quality and making baked food expand to its maximum.

(5) Compensate the Vitamin C losses of beverage, fruits and vegetables during processing rocedures.

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