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| Brand Name: | Renze |
| Model Number: | Nutrition Enhancers |
| MOQ: | 100 kilograms |
| Price: | USD 2-3/kg |
| Payment Terms: | ,L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability: | 100tons/month |
Food Grade Antioxidants Ascorbic Acid Powder For Food Industry
1.Description
Renze Ascorbic Acid Powder is a high-purity (≥99.5%), non-GMO antioxidant specifically engineered for food applications. With dual functionality as an antioxidant and dough conditioner, it delivers extended shelf life, enhanced product quality, and clean-label benefits across multiple food categories.
Key Advantages:
✔ Powerful Antioxidant – Protects colors, flavors, and nutrients from oxidation
✔ Dough Strengthener – Improves gluten network and bread volume (+20-25%)
✔ pH Regulator – Adjusts acidity without altering taste (pH 2.2-2.5 in 1% solution)
✔ Clean Label – Recognized as natural (E300), vegan, and allergen-free
2.Technical Specifications
| Parameter | Specification | Test Method |
| Chemical Name | L-Ascorbic Acid | - |
| CAS No. | 50-81-7 | - |
| Molecular Formula | C₆H₈O₆ | - |
| Appearance | White crystalline powder | Visual |
| Purity | ≥99.5% | USP <341> |
| Moisture Content | ≤0.1% | Karl Fischer |
| Specific Rotation | +20.5° to +21.5° | Polarimetry |
| pH (1% solution) | 2.2-2.5 | Potentiometric |
| Particle Size | Standard: 80-100 mesh | Laser Diffraction |
| Ultra-fine: <50μm | ||
| Bulk Density | 0.6-0.8 g/cm³ | ISO 60 |
| Solubility (25°C) | 33g/100mL water | USP <911> |
| Heavy Metals (Pb) | ≤2 ppm | ICP-MS |
3.Key- Applications:
✔Bakery – Essential for bread, rolls, and pastry production
✔Beverages – Prevents browning in juices and RTD teas
✔Meat Products – Reduces nitrosamine formation in cured meats
✔Fruit/Vegetable Processing – Anti-browning agent for fresh-cut produce
❓ "What's the optimal dosage for bread dough strengthening?"
→ Recommended usage:
• 50-75ppm (based on flour weight)
• Increases dough elasticity by 30-40%
• Improves loaf volume by 20-25%
• Best added during first mixing stage
❓ "Can it replace potassium bromate in bread making?"
→ Clean-label conversion:
✔ 75ppm ascorbic acid + 0.1% enzyme blend
✔ Provides comparable dough strengthening
✔ No residual chemical concerns
❓ "How to prevent browning in fresh juices?"
→ Effective protocol:
• 0.03-0.05% ascorbic acid
• Combined with 0.01% citric acid (pH adjustment)
• Reduces browning by 80-90% for 7-10 days
❓ "Does ascorbic acid affect beverage flavor?"
→ Flavor impact analysis:
• ≤0.05%: No detectable taste
• 0.05-0.1%: Slight tartness (beneficial in citrus drinks)
• >0.1%: Requires flavor masking
