Best Price Ascorbate De Calcium CAS 5743-28-2 Calcium Ascorbate 
Product Description
ProductName:CalciumAscorbate
ChemicalFormula:C12H14CaO12.2H2O
Formula Weight: 426.34
Quality Standard: FCC/BP/USP
Packing: 25kg net craft paper bag with PE bag inner.
Shelf Life: 2years
Storage: Store in a well-ventilated, cool, dry area.

Calcium ascorbate, is briefly called VcCa, which is widely used in pharmaceutical, food and feed, It won't change the original taste of food. It can keep the activity of Vc with the function of replenishing calcium(easy to be absorbed). 
The quality of Vc-Ca is in conformity with the whole requirements of CP/USP/FCC. 
Vc-Ca directly-compression granule is processed with Vc-Ca.

Function
Ascorbate calcium is a form of vitamin C that is used to prevent or treat low levels of vitamin C in people who do not get enough of the vitamin from their diets. This product also contains calcium. Most people who eat a normal diet do not need extra vitamin C. Low levels of vitamin C can result in a condition called scurvy. Scurvy may cause symptoms such as rash, muscle weakness, joint pain, tiredness, or tooth loss.
Vitamin C plays an important role in the body. It is needed to maintain the health of skin, cartilage, teeth, bone, and blood vessels. It is also used to protect your body's cells from damage. It is known as an antioxidant.

The Fresh foods such as fish and meat, protein deterioration will affect the freshness and taste of food, so it is necessary to prevent protein deterioration during transportation and storage.
The preservative containing Vc-Ca can prevent the deterioration of proteins contained in fresh foods such as fish and meat, and its anti-deterioration and freshness-preventing effects are not restricted by contact methods, such as spreading or spraying on food. Or immerse the food in the chemical solution, or put the refrigerant such as ice into the solution at the same time, which is very convenient to use.
The constant is K based on the freshness of the fish, and the K value is measured as a time-dependent index for preventing protein deterioration. The K value represents the degree of protein deterioration. The smaller the K value, the lighter the deterioration and the fresher the food.