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Bulk Calcium Ascorbate
As a compound of calcium and ascorbic acid (vitamin C), Calcium Ascorbate serves as a versatile ingredient that provides essential nutrients while also enhancing the quality and shelf life of food products.
Calcium Ascorbate can also act as a color stabilizer in food formulations, helping to preserve the natural color of fruits, vegetables, and other ingredients.
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Product Data
| Scientific Name | C12H18CaO14 |
|---|---|
| Origin Countries | China and the European Union |
| Product Use | Sports drinks, dietary supplements, processed food. |
Production & Sourcing
Calcium ascorbate is typically produced through a chemical reaction between ascorbic acid (vitamin C) and calcium carbonate or calcium hydroxide. In this process, ascorbic acid is combined with calcium salts under controlled conditions to form calcium ascorbate. The reaction results in the formation of a white, crystalline powder, which is then filtered, dried, and milled into the desired particle size. The resulting calcium ascorbate powder is then packaged for use in food manufacturing and dietary supplements.
Applications
- Beverages – Wet
- Dietary Fiber Enrichment
- Processed Food
- Sports Drinks
- Dairy Products
- Vegan
- Vegetarian
Functionality
- Vitamin C Boost
- Shelf-Life Extension
- Antioxidant
- Acidity Control
Benefits
Calcium ascorbate is generally flavorless or has a slightly tart taste, similar to other forms of vitamin C. It does not typically contribute significantly to the flavor of foods or beverages when used as an additive.
Calcium ascorbate is most commonly found in the form of a fine, white powder. It dissolves easily in water and other liquids, creating a clear solution without affecting the texture of the final product.
Calcium ascorbate is a white, crystalline powder. When dissolved in water or added to foods, it does not impart any noticeable color, making it suitable for use in a wide range of applications without affecting the appearance of the end product.
Calcium ascorbate is a form of vitamin C that also provides calcium. It serves as a source of both nutrients, offering the benefits associated with vitamin C, such as antioxidant properties and immune system support, as well as the bone-strengthening benefits of calcium.
Calcium ascorbate is typically dry and powdery, with low moisture content. It does not have significant binding properties on its own but may contribute to the moisture content of foods when dissolved in liquid.
Calcium ascorbate is odorless and does not have any distinct aroma. It does not contribute to the aromatic profile of foods or beverages when used as an additive.
When used in food manufacturing, calcium ascorbate helps balance the acidity of certain ingredients or formulations, particularly those containing vitamin C-sensitive compounds. It can also contribute to the overall nutritional balance of products by providing both vitamin C and calcium.
While calcium ascorbate does not provide a significant contrast in flavor, texture, or color, its presence in food and beverage products can enhance their nutritional profile and stability, particularly in formulations requiring vitamin C fortification or antioxidant protection.
Calcium ascorbate is widely used in food manufacturing worldwide, with no specific cultural or regional influence. It is commonly incorporated into a variety of processed foods, beverages, and dietary supplements to fortify them with vitamin C and calcium.
Calcium ascorbate is generally recognized as safe for consumption and is commonly used as a food additive. It is suitable for most dietary preferences, including vegetarian and vegan diets.
Uses in manufacturing
Calcium ascorbate is added to a wide range of food and beverage products to fortify them with vitamin C and calcium. It helps meet dietary requirements for these essential nutrients and contributes to the overall nutritional profile of the final products.
Calcium ascorbate acts as an antioxidant, helping to protect food products from oxidative damage and extend their shelf life. It is often added to processed foods, beverages, and dietary supplements to prevent spoilage and maintain product quality.
In formulations requiring acidity control, calcium ascorbate can be used to adjust the pH level of foods and beverages. It helps balance the acidity of certain ingredients or formulations, particularly those containing vitamin C-sensitive compounds.
Calcium ascorbate is commonly added to beverages such as fruit juices, sports drinks, and vitamin-enhanced waters to fortify them with vitamin C and calcium. It helps improve the nutritional value of these beverages and may also contribute to their stability and flavor.
Calcium ascorbate can be incorporated into dairy products such as yogurt, milk, and cheese to fortify them with calcium and vitamin C. It helps enhance the nutritional profile of these products and may also contribute to their texture and stability.
Calcium ascorbate is sometimes used in the production of baked goods such as bread, cakes, and pastries to fortify them with vitamin C and calcium. It helps improve the nutritional value of these products and may also contribute to their texture and shelf life
Main producing countries and Harvest time.
China and the European Union are the top exporters of calcium ascorbate. It can be produced all throughout the year.