Enhanced TDS
Identification & Functionality
- Active Component
- Ingredient Name
- Vitamin Type
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Appearance
- Yellow fine powder
- Physico-Chemical Properties
Value Units Test Method / Conditions Loss on Drying (at 105°C) max. 5 g/100g Adolfo Lutz 012/IV Ascorbic Acid min. 40000 mg/100g Adolfo Lutz 061/IV Ascorbic Acid min. 40.00 g/100g HPLC pH 4.0 - 6.0 - Adolfo Lutz 017/IV Specific Gravity 0.40 - 0.80 g/mL Adolfo Lutz 011/IV - Microbiological Values
Value Units Test Method / Conditions Total Aerobic Mesophilic Count max. 1000 CFU/g AOAC 990.12 Salmonella spp. Negative /25g - Yeasts & Molds Count max. 1000 CFU/g AOAC 997.02 Escherichia coli Negative - Merck 12th Edition - Nutritional Information
Value Units Test Method / Conditions Energy 135 kcal - Carbohydrates 26.0 g/100g - Total Sugars 24 g/100g - Added Sugars 0.0 g/100g - Protein Content 6.4 g/100g - Total Fat 0.6 g/100g - Saturated Fat 0.1 g/100g - Trans Fat 0.0 g/100g - Dietary Fiber 7.2 g/100g - Sodium 30.0 mg/100g -
Regulatory & Compliance
Packaging & Availability
Storage & Handling
- Shelf Life
- 12 months
- Storage and Handling
Keep the product in sealed original packaging. Avoid exposure to sunlight. Hygroscopic product.
Keep stored in temperature below 25.0°C in a dry and ventilated place.
Shelf Life: 12 months from the date of manufacture if following storage conditions.