Content: ≥98.0%

Shelf Life: 18 months  

Executive Standard: GB 1886.43-2015  

Function: Antioxidant

Model: Food Grade

Packaging: 25 kg per carton (lined with polyethylene bag)

Applications: Antioxidant, meat color fixative, nutritional supplement, preservative

[Product Name] Calcium Ascorbate, also known as Vitamin C Calcium

[Molecular Weight] 426.35

[English Name] Calcium ascorbate dihydrate

[Properties of Vitamin C Calcium] Calcium ascorbate is a white or light yellow crystalline powder, odorless, tasteless, acid-resistant, alkali-resistant, high-temperature resistant, not easily oxidized, unaffected by metal ions such as iron, and easy to store.

[Uses of Vitamin C Calcium] Calcium ascorbate acts as an antioxidant and color fixative.

Calcium ascorbate is used as an antioxidant in ham, meat, and buckwheat flour. It can also serve as a preservative for fruits and vegetables to keep food fresh and prevent protein spoilage in fish, meat, and other fresh foods. Protein spoilage affects the freshness and taste of food, making it necessary to prevent such spoilage during transportation and storage. While refrigerators can preserve food, they are not very effective in preventing protein spoilage. Preservatives containing V-Ca can prevent protein spoilage in fresh foods like fish and meat, and their spoilage prevention and freshness preservation effects are not limited by the method of application—whether sprinkled or sprayed on the food, or by immersing the food in a chemical solution. Freezing agents like ice can also be added to the solution for convenience.

[Usage Range and Dosage] According to GB2760-2024; use as needed in production. (mg/kg): Baked goods 75–375; non-alcoholic beverages, egg products, fish products, 50–250; alcoholic beverages, breakfast cereals, gels and puddings, milk substitutes, dairy products, 50–150; cheese, fruit ice products, other cereals, sugar substitutes, 10–20; chewing gum base, jam, jelly, processed vegetables, rehydrated vegetables, 5–10; condiments 20–100; candies, soft candies, sweet sauces, 25–100; oils, processed fruits, 10–30; frozen desserts 60–200; seasoning sauces 200–1000; hard candies 50–200; instant coffee and tea, meat products, poultry products, soups, 100–500; nut products, 75–225; flavoring spices 2000–4000; snack foods 100–200; soft candies 25–100.

[Product Packaging] Calcium ascorbate is packaged in 25 kg cartons.

[Product Storage] Store calcium ascorbate in a dark, sealed, and dry place. Shelf life is 18 months.