PRODUCTS

CALCIUM ASCORBATE

CALCIUM ASCORBATE
(ASCORBIC ACID CALCIUM SALT = CALCIUM ASCORBIC ACID )

CAS Number: 5743-27-1
Chemical Formula: C12H14CaO12
IUPAC name:
calcium bis(5-(1,2-dihydroxyethyl)-3,4-dihydroxy-2,5-dihydrofuran-2-one) InChI=1S/2C6H8O6.Ca/c2*7-1-2(8)5-3(9)4(10)6(11)12-5;/h2*2,5,7-10H,1H2;/q;;+2
InChI Key: BLORRZQTHNGFTI-UHFFFAOYSA-N
Isomeric SMILES: [Ca++].OCC(O)C1OC(=O)C(O)=C1O.OCC(O)C1OC(=O)C(O)=C1O

Calcium ascorbate is another form of vitamin C sometimes found in supplements or as an ingredient in processed foods.
Calcium ascorbate belongs to the class of organic compounds known as butenolides.
Calcium ascorbate is a natural preservative that is safer than conventional chemicals used for food preservation.
Calcium ascorbate is a buffered salt (mineral compound) form of the water-soluble antioxidant vitamin C (ascorbic acid).
Calcium ascorbate is a compound with the molecular formula CaC12H14O12.
Calcium ascorbate is the calcium salt of ascorbic acid, one of the mineral ascorbates.
Calcium ascorbate is approximately 10% calcium by mass.

As a food additive, Calcium ascorbate has the E number E 302.
Calcium ascorbate is approved for use as a food in the EU, USA and Australia and New Zealand.
Calcium ascorbate is the most alkaline (buffered) vitamin C and is helpful for individuals bothered by more acidic forms of vitamin C or people desiring a calcium boost from their vitamin C.
Calcium ascorbate generally provides 90-110 mg of calcium (890-910 mg of ascorbic acid) per 1,000 mg of calcium ascorbate.
Calcium in this form appears to be reasonably well absorbed.
Calcium ascorbate is a common food additive with valuable antioxidant properties.
Calcium ascorbate is a natural food additive that can produce healthy, clean-label foods and beverages to meet the growing demand of health-conscious consumers.
mineral ascorbates exhibit many of the same beneficial properties as vitamin C.

APPLICATIONS AND USES

The stabilizing properties and various health benefits of calcium ascorbate make it a useful ingredient in many different products.
Calcium ascorbate is primarily an additive in the food and beverage industry, but also has applications in cosmetics, skin care, pharmaceuticals, and as an ingredient in animal feed.
Calcium ascorbate is used to treat or prevent vitamin C deficiency.
Calcium ascorbate is used to help growth and good health.
Calcium ascorbate is used in dietary supplement applications including hard shell capsules and tablets.
Food manufacturers can add calcium ascorbate to these products after processing or pasteurization to replenish their vitamin C levels.
Because of its acidity, calcium ascorbate can also enhance the tart flavor and fresh taste of fruit products like jellies, jams, compotes, fruit juices, or fruit-flavored candies.
Calcium ascorbate is also useful during the production of many processed meats, including sausages, ground meat, cold cuts, and many cured meats.

In ground meat production, calcium ascorbate prevents discoloration and oxidation, which allows longer storage of ground meats, cold cuts, and uncured sausages without losing their vibrant color.
Calcium ascorbate in cured meats also plays the critical role of preventing the formation of toxic nitrosamines.
Calcium ascorbate is a common ingredient during the breadmaking process as an agent for promoting the growth of yeast.
Adding calcium ascorbate to dough causes the loaf to rise more and improves the crumb structure of the bread.
The calcium ascorbate helps trap more gas inside the dough to create a fine crumb structure that is still strong.
In addition to improving the quality of the bread, calcium ascorbate additives also extend the product's shelf life and protect against the growth of mold.
Because it is a natural and FDA-approved preservative, calcium ascorbate improves the shelf life and preserves the color of a variety of other processed foods.
Calcium ascorbate’s ability to be added to foods and beverages without altering their smell or appearance makes calcium ascorbate a versatile preservative

As an effective preservative, calcium ascorbate also protects against microbial growth, which can cause consumers to become sick.
By extending the shelf life of products through preservation with calcium ascorbate, companies can reduce food waste and maximize profits.
The antioxidant properties of calcium ascorbate can also help repair and protect the body, both topically and ingested in food.
In the food and beverage industry, calcium ascorbate is a common food additive for Calcium ascorbate’s health benefits or as a stabilizing agent.
Fortifying foods with calcium ascorbate boosts their vitamin C content, which can make up for vitamin C depletion that occurs during processing.
Food manufacturers often add calcium ascorbate to orange juice or other fruit juices after they pasteurize them to replenish their vitamin C content.
Calcium ascorbate can also increase the calcium content in dairy products like ice cream or yogurt.

As a stabilizer, calcium ascorbate preserves the color and freshness of food and beverage products to extend their shelf life and stability.
Because calcium ascorbate has a low pH, it helps prevent microbial growth which can lead to spoilage or cause food to become contaminated.
Calcium ascorbate is popular as a food preservative because it is a natural alternative to harsher chemical preservatives.
The Food and Drug Administration lists calcium ascorbate as a generally-recognized-as-safe substance as a food additive, preservative, or nutrient supplement.
Because Calcium ascorbate is safe for human consumption and does not harm the environment, calcium ascorbate can also be a safe additive in animal feed or water.
Calcium ascorbate is used in food, beverage and dietary supplement applications as a Vitamin C source.
Calcium ascorbate is also a skin conditioning agent that can slow the signs of aging and preserve the youthful appearance of the skin, which is why it is a common ingredient in anti-aging cosmetic lotions and eye cream.
Calcium ascorbate also has lightening properties and is common in skin lightening spot treatments that reduce the appearance of discoloration.

Some applications of Calcium ascorbate include chewable vitamins, processed meats, nutrient enhanced beverages and foods.
Calcium ascorbate in skin care products offers many benefits to consumers, including protecting the skin against free radicals, slowing skin deterioration, reducing or healing inflammation, reducing the appearance of wrinkles and fine lines, lightening blemishes or discoloration, building collagen in the skin, often used as a preservative.
Outside of the skin care segment of the cosmetics industry, calcium ascorbate is a common ingredient in some makeup products, mouthwash, and whitening toothpaste.
In the pharmaceutical industry, calcium ascorbate is a nutritional or dietary supplement for those with low vitamin C levels.
Calcium ascorbate also serves as a calcium supplement to maintain and build bone strength.
Compared to other forms of calcium, calcium ascorbate is easier for the body to absorb, making it an excellent choice for calcium supplementation.
Calcium ascorbate can extend the shelf life of food and beverage products and protect against deterioration of color, flavor, and overall quality.
As a type of vitamin C, calcium ascorbate also offers health benefits, such as improving immune functioning, repairing damaged tissues, and promoting bone, teeth, and skin health.

Calcium ascorbate helps in keeping the bones healthy, and gums and teeth strong.
Calcium ascorbate ensures the proper functioning of muscles and nerves and supporting normal growth and development.
Calcium ascorbate protects the body’s cells from damage as an anti-oxidant.
Calcium ascorbate is effective against common colds and one of the best-known free radical scavengers.

PHYSICAL AND CHEMICAL PROPERTIES

Each type of vitamin C ascorbate contains a positively charged cation and a negatively charged ascorbate anion, so calcium ascorbate contains an ascorbate anion and a calcium ion.
Calcium Ascorbate provides approximately 10% elemental calcium and 90% vitamin C, by weight.
Because calcium ascorbate is a salt rather than an acid, it is less acidic than vitamin C in its pure form as ascorbic acid.
Calcium ascorbate is odorless.

Molar mass: 390.310 g·mol−1
Solubility in water: About 50 g/100 mL[1]
Solubility Slightly soluble in alcohol; insoluble in ether
Appearance:   white to yellowish crystalline powder.
Boiling Point:   415.00 to 416.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.000000 mmHg @ 25.00 °C.
Flash Point: 356.00 °F. TCC ( 180.00 °C. )
Soluble in:water, 1e+006 mg/L @ 25 °C; alcohol, slightly(o/w): -2.653
Insoluble in: ether
logP: -1.9
pKa (Strongest Acidic): 4.36
pKa (Strongest Basic): -3
Physiological Charge: -1
Hydrogen Acceptor Count: 5
Hydrogen Donor Count: 4
Polar Surface Area: 107.22 Å²
Rotatable Bond Count: 4
Refractivity: 37.03 m³·mol⁻¹
Polarizability: 15.04 Å³
Number of Rings: 2
Bioavailability: Yes
Rule of Five: Yes
Ghose Filter: No
Veber's Rule: No
MDDR-like Rule: No
Mass Composition: C 36.93%; H 3.62%; Ca 10.27%; O 49.19%
Optical Rotation: [a]10D +91 (c, 0.3 in H2O)
logP (o/w): -2.653

PRODUCTION

Calcium Ascorbate is manufactured by dissolving ascorbic acid in a solution with calcium carbonate (mined from the earth) creating a fully reacted compound.
Calcium is reacted with ascorbic acid to buffer the acidic nature of this vitamin, making it gentler for those who have a sensitive gastrointestinal tract.

SYNONYMES

Ascorbic acid calcium salt
Calci-C
Calcium 5-((S)-1,2-dihydroxyethyl)-3-hydroxy-4-oxo-4,5-dihydrofuran-2-olate
Calcium ascorbate
Calcium ascorbate anhydrous
Calcium ascorbate FCC
Calcium ascorbic acid
Calcium diascorbate
Calcium L-ascorbate
E302
Hemicalcium ascorbate
L-Ascorbic acid, calcium salt (2:1)