Calcium Ascorbate is the calcium salt of ascorbic acid. In addition to their use in foods as antioxidants, calcium ascorbate is added to some foods as a source of Vitamin C. These food sources constitute a significant proportion of the total ascorbate intake of the general population. Calcium Ascorbate is used extensively as a preservative, color stabilizer (prevents browning of fresh-apples, peaches and other fruits) and for related functions in various foods and beverages.
Packaging: 25 kg cartons
Also known as Isoascoribic acid, erythoribic acid is a natural product, vegetable derived food additive produced from sucrose. Erythoribic acid is an important antioxidant in the food industry, which can keep the color, natural flavor of foods and lengthen food storage without toxic and side effects. Erythoribic acid is used in cured meat processing, frozen fruits, frozen vegetables, jams, and in the beverage industry such as beer, grape wine, soft drink, fruit juice and fruit teas. Erythoribic acid's use has increased tremendously ever since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods to be eaten fresh (ie: salad bar ingredients).
Packaging: 25 kg Carton
Sodium ascorbate is a form of vitamin C that's been bound to the mineral salt sodium. The basic properties and health benefits are virtually identical with ascorbic acid, but the mineral salt buffers and therefore lower’s the acidity of ascorbic acid and is a gentler way to get your daily allowance if ascorbic acid irritates the stomach. As a food additive, sodium ascorbate is used as an antioxidant and an acidity regulator.
Packaging: 25 kg carton