Ascorbic acid (vitamin C) is a multifunctional nutrient and antioxidant used to enhance nutrition, stabilize color, and extend shelf life in food and beverage applications. Available in various mesh sizes for optimal solubility and blending, It’s derivatives such as sodium and calcium ascorbate for low-acid systems, Ascorbyl palmitate for fat-based oxidation control, and Ascorbyl polyphosphate (C35) for improved heat stability in demanding processing conditions.​

Applications & Uses:

・Ascorbic Acid:

Available in a range of particle sizes to suit different processing and solubility requirements across food and beverage applications.

・Sodium Ascorbate:

A low-acid (buffered) form of vitamin C used in cured meats to accelerate color development and inhibit nitrosamine formation. Its near-neutral pH minimizes flavor impact, making it suitable for meat, poultry, and beverage applications.

・Calcium Ascorbate:

Non-acidic calcium salt of vitamin C suitable for acid-sensitive formulations. It provides vitamin C fortification without increasing acidity, while functioning as an antioxidant and color stabilizer in fruits, vegetables, and beverages.

・Ascorbyl Palmitate:

Fat-soluble form of vitamin C used to prevent oxidation in lipid systems. It protects oils, fats, and flavors, helping extend shelf life in applications such as snacks, margarines, and edible oils.

・Ascorbyl Polyphosphate (C35):

Heat-stable, phosphorylated form of vitamin C designed to reduce degradation during thermal processing. Suitable for high-temperature applications such as extrusion and baking.