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| Brand Name: | Renze |
| Model Number: | Calcium Ascorbate |
| 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 Calcium Ascorbate Powder
1.Description
Renze Calcium Ascorbate Powder is a premium, pH-neutral (6.0-7.5) antioxidant combining ascorbic acid's potency with calcium's nutritional benefits. With ≥99% purity and excellent solubility, it delivers oxidation protection without acidity for sensitive applications.
Key Advantages:
✔ Gentle Antioxidant – Neutral pH (unlike acidic ascorbic acid)
✔ Dual-Function – Provides both antioxidant activity (≥98% ascorbate) and calcium fortification (10-12% Ca)
✔ Heat-Stable – Maintains 90% activity after pasteurization
✔ Clean Label – Non-GMO, vegan, and allergen-free
2.Technical Specifications
| Parameter | Specification | Test Method |
| Chemical Name | Calcium L-Ascorbate | - |
| CAS No. | 5743-27-1 | - |
| Molecular Formula | C₁₂H₁₄CaO₁₂·2H₂O | - |
| Appearance | White crystalline powder | Visual |
| Purity | ≥99.0% | USP <341> |
| Ascorbic Acid Content | ≥98.0% (as ascorbate) | Iodometric titration |
| Calcium Content | 10.0-12.0% | EDTA titration |
| Moisture Content | ≤0.5% | Karl Fischer |
| pH (10% solution) | 6.0-7.5 | Potentiometric |
| Particle Size | Standard: 80-100 mesh | Laser Diffraction |
| Ultra-fine: <50μm | ||
| Bulk Density | 0.55-0.75 g/cm³ | ISO 60 |
| Solubility (25°C) | 50g/100mL water | USP <911> |
3.Key- Applications:
✔Dairy/Dairy Alternatives – Protects flavors in milk/yogurts without curdling
✔Meat Products – Reduces nitrosamines without pH shift
✔Fortified Foods – Simultaneously delivers antioxidant + calcium benefits
✔Pharmaceuticals – Stable vitamin C source for tablets
❓ "Why choose calcium ascorbate over regular ascorbic acid for milk fortification?"
→ Key advantages:
✔ pH-neutral (won't cause protein coagulation)
✔ Dual fortification (vitamin C + calcium)
✔ Recommended dosage: 0.02-0.05% by weight
✔ Improves calcium absorption by 30-40%
❓ "How to prevent sedimentation in plant-based milks?"
→ Stabilization solution:
• Use ultra-fine grade (<50μm)
• Pre-disperse in 1:5 ratio with maltodextrin
• Homogenize at 50°C/1500psi
❓ "What's your solution for nitrosamine reduction in cured meats?"
→ Effective protocol:
• 0.1% calcium ascorbate + 0.05% tocopherol
• Reduces nitrosamines by 60-70%
• Maintains proper pH for curing (vs. acidic ascorbic acid)
