{"id":10528,"date":"2022-05-04T08:04:15","date_gmt":"2022-05-04T08:04:15","guid":{"rendered":"https:\/\/www.niir.org\/blog\/?p=10528"},"modified":"2022-05-05T05:25:26","modified_gmt":"2022-05-05T05:25:26","slug":"ascorbic-acid-powder-from-sorbitol","status":"publish","type":"post","link":"https:\/\/www.niir.org\/blog\/ascorbic-acid-powder-from-sorbitol\/","title":{"rendered":"Ascorbic Acid (Powder) from Sorbitol"},"content":{"rendered":"

Ascorbic Acid<\/span><\/a> is a type of vitamin C<\/a><\/span>, which refers to any number of substances in fruits and vegetables that help us fight infections and strengthen our immune systems. Ascorbic acid can be synthesized in a lab from sorbitol, a sugar alcohol that\u2019s used as an artificial sweetener. It\u2019s also found naturally in foods like apples, oranges, berries and some other types of fruit. For industrial applications, it is produced synthetically. Ascorbic acid powder is white to light yellow crystalline powder with a molecular formula of C6H8O6 and molecular weight of 176.126 g\/mol. This product can be used as food additive or nutritional supplement in foods, beverages, pharmaceuticals, cosmetics, veterinary medicine and other industries.<\/p>\n

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Uses of Ascorbic Acid (Powder) from Sorbitol<\/strong><\/p>\n

Ascorbic acid is used in foods<\/a> <\/span>as an antioxidant, preservative, emulsifier and coloring agent. It occurs naturally in citrus fruits and other plants. Ascorbic acid is also added to numerous processed foods. It can be used to prevent nutrient loss by maintaining vitamin C levels. Foods containing ascorbic acid include juices, cereals, margarine, soft drinks and frozen desserts. In addition, it is used in cosmetics<\/a> and pharmaceuticals<\/a><\/span>. This product contains a minimum of 99% pure L-ascorbic acid that is water soluble.<\/p>\n

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Business Plan: <\/strong>Manufacturing of Ascorbic Acid (Powder) from Sorbitol<\/a><\/strong><\/span><\/p>\n

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In food applications, it provides a sour taste and can help retain moisture. Ascorbic acid is highly acidic with a pH between 2.0 and 3.5, so it must be neutralized before use. For example, when used for its antioxidant properties in dairy products, cream or milk<\/a><\/span> may need to be adjusted with sodium bicarbonate or citric acid to ensure proper pH levels are maintained during storage. Ascorbic acid is often blended with other antioxidants such as BHT or BHA for synergistic effects in preventing oxidation during storage.<\/p>\n

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