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Pure White Antioxidant Ascorbic Acid Powder E300 For Food Industry

Categories Food Antioxidants
Place of Origin: Zhejiang, China
Brand Name: Renze
Model Number: Nutrition Enhancers
Certification: ISO9001/Kosher/Halal
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
Delivery Time: 30days
Packaging Details: 25kg/drum
Storage Type: Dry & Cool
Shelf Life: 2 Years
Content: Ascorbic acid powder
Grade: Food Grade
Sample: Avaliable
Color: Pure White
Package: 25kg/carton Drum
Form: Powder Form
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Pure White Antioxidant Ascorbic Acid Powder E300 For Food Industry

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

ParameterSpecificationTest Method
Chemical NameL-Ascorbic Acid-
CAS No.50-81-7-
Molecular FormulaC₆H₈O₆-
AppearanceWhite crystalline powderVisual
Purity≥99.5%USP <341>
Moisture Content≤0.1%Karl Fischer
Specific Rotation+20.5° to +21.5°Polarimetry
pH (1% solution)2.2-2.5Potentiometric
Particle SizeStandard: 80-100 meshLaser Diffraction
Ultra-fine: <50μm
Bulk Density0.6-0.8 g/cm³ISO 60
Solubility (25°C)33g/100mL waterUSP <911>
Heavy Metals (Pb)≤2 ppmICP-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

Buy Pure White Antioxidant Ascorbic Acid Powder E300 For Food Industry at wholesale prices
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