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The main use of l-ascorbic acid and its salts is as food additives, mostly to combat oxidation and prevent discoloration of the product during storage. [20] It is approved for this purpose in the EU with E number E300, [ 21 ] the US, [ 22 ] Australia, and New Zealand.
Potassium ascorbate is a compound with formula KC 6 H 7 O 6. It is the potassium salt of ascorbic acid and a mineral ascorbate. As a food additive, it has E number E303, INS number 303. Although it is not a permitted food additive in the UK, USA and the EU, [2] [3] it is approved for use in Australia and New Zealand. [4]
As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement. [2] Sodium ascorbate normally provides 131 mg of sodium per 1,000 mg of ascorbic acid (1,000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium).
Calcium ascorbate is a compound with the molecular formula CaC 12 H 14 O 12. It is the calcium salt of ascorbic acid, one of the mineral ascorbates. It is approximately 10% calcium by mass. As a food additive, it has the E number E 302. It is approved for use as a food in the EU, [2] USA [3] and Australia and New Zealand. [4]
An example SDS, including guidance for handling a hazardous substance and information on its composition and properties. A safety data sheet (SDS), [1] material safety data sheet (MSDS), or product safety data sheet (PSDS) is a document that lists information relating to occupational safety and health for the use of various substances and products.
The powerful formula is made with 15% L-ascorbic acid, alongside ferulic acid and ergothioneine, which helps improve the stability and efficacy of vitamin C—not to mention, it’s also packed ...
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Erythorbic acid (isoascorbic acid, D-araboascorbic acid) is a stereoisomer (C5 epimer) of ascorbic acid . [1] It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. [2]