Vitamin C ProductionFunction:VitaminCtakespartinmanymetabolismproceduresinthehumanbody,helpsdecreasebrittlenessofbloodcapillariesandincreasebodyresistance.Inadditiontopreventionofscurvy,itisoftenusedasasupplementfortreatmentofacuteorchronicinfectiondiseasesorpurpura. Specification:BP2008/USP31/EP/FCCCP2005/GB14754-93 Characteristics:whitemonoclinicsystemcrystalsorcrystallinepowder. Metlingpoint190.C-192C,odorlessbuttastessour.Colorturnslightyellowafterlongtimestorage.Theproductiseasilysolubleinwater,slightlysolubleinethanol,insolubleinchloroformandetheranditswatersolutionappearsacidic.ThePHvalueofthe5%watersolutionis2.1-2.6andtheratiorotationofthe10%(W/V)watersolutionis+20.5.-+21.5. Package:Netweight25kgcardboardcartons/drumslinedwithalayerofcraftpaperandtwolayersofplasticbags. OtherFunctions:VitaminCiswidelyusedinmanyfieldssuchasfood,beverage,breedingandforageadditives.Itsmainfunctionsreflectedinfollowing6aspects: •Keepfood,fruitsandbeveragefreshandpreventthemfromproducingunpleasantsmell. •Preventformationofnitrousaminefromnitrousacidinmeatproducts. •Improvedoughqualityandmakebakedfoodexpandtoitsmaximum. •CompensatetheVitaminClossesofbeverage,fruitsandvegetablesduringprocessingprocedures. •Usedasnutritionalelementinadditives.Feedadditives.