Vizsgálja meg a látogatást| Fizetési mód: | L/C,T/T |
|---|---|
| Incoterm: | FOB,CIF |
| Min. Sorrend: | 1 Bag/Bags |
Márka: Tiancheng
Szállítás: Ocean
Származási hely: KÍNA
Kikötő: Qingdao,China
Fizetési mód: L/C,T/T
Incoterm: FOB,CIF
| Product Name | Food addictive Ascorbic acid CAS: 50-81-7 |
| Introduction | Vitamin C takes part in many metabolism procedures in the human body, helps decrease brittleness of blood capillaries and increase body resistance .In addition to prevention of scurvy ,it is often used as a supplement for treatment of acute or chronic infection diseases or purpura. |
| Appearance | White Powder |
| Suitable Crowd | Suitable use for diabetes, seniors and obese people with high blood pressure or cardiovascular disease patients as replacement sugar. |
Élelmiszer -addiktív aszkorbinsav COA:
| Test Item | Specification | Results |
| Characteristics | White or almost White crystals Crystalline Powder | Pass |
| Identification | Positive Reaction | Positive |
| Melting Point | About 190°C | 191.1°C |
| PH | 2.1-2.6 | 2.46 |
| Clarity Of Solution | Clear | Clear |
| Colour Of Solution | ≤BY7 | <BY7 |
| Copper | ≤5ppm | 5ppm |
| Heavy Metals | ≤10ppm | <10ppm |
| Mercury | <0.1mg/kg | <0.1mg/kg |
| Lead | <2mg/kg | <2mg/kg |
| Arsenic | ≤3ppm | <3ppm |
| Cadmium(Cd) | <1mg/kg | <1mg/kg |
| Oxalic Acid | ≤0.2% | <0.2% |
| Iron | ≤2ppm | <2ppm |
| Loss of Drying | ≤0.4% | 0.03% |
| Sulphate Ash(Residue On Ignition) | ≤0.1% | <0.1% |
| Specific Optical Rotation | +20.5°–+21.5° | +21.15° |
| Organic Volatile Impurities | Pass | Pass |
| Assay | 99.0%-100.5% | 99.81% |
| Residual Solvents | Methanol:≤3000 ppm | <100ppm |
| Total plate count | ≤1000 cfu/g | <10 cfu/g |
| Yeasts& molds | ≤100 cfu/g | <10 cfu/g |
| Escherichia coli | Negative in 1g | Absence in 1g |
| Conclusion | The Above-Mentioned Product Conforms To BP2010/USP32 | |
Élelmiszer-addiktív aszkorbinsav alkalmazása: 50-81-7:
| A) | Keep food, fruits and beverage fresh and prevent them from producing unpleasant smell. | |||
| B) | Prevent formation of nitrous amine from nitrous acid in meat products. | |||
| C) | Improve dough quality and make baked food expand to its maximum. | |||
| D) |
Compensate the Vitamin C losses of beverage ,fruits and vegetables during processing rocedures. |
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termék kategóriák : Élelmiszer-adalékok > L-aszkoltszersav
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