Dietary Supplement Calcium Ascorbate Food Additive Vitamin C Calcium Ascorbate Antioxidants Calcium Ascorbate

Calcium ascorbate is an odorless white to pale yellow crystalline powder. The color may change to pale yellow on prolonged storage time. Calcium ascrobate easily dissolves in water, hardly dissolves in ethanol and is insoluble in chloroform and ethoxyethane.

It can be used as a preservative for fruits and vegetables, as an antioxidant for ham, meat, and buckwheat flour. Used as a non ionic surface activator and nutrient for skincare and hair care. Used as a fungicide for cleaning lenses. As a calcium salt, it can also prevent osteoporosis and lower blood pressure when used in tea and beverages. The research results also indicate that Vc-Ca inhibits the synthesis of DNA in cancer cells and has an inhibitory effect on malignant tumors, which can be used as a clinical adjuvant therapy for cancer.
1. Used for preserving food and preventing protein spoilage
Fresh food such as fish and meat, protein spoilage can affect the freshness and taste of the food, so it is necessary to prevent protein spoilage during transportation and storage. A refrigerator can preserve food, but it has a poor effect on preventing protein spoilage. And preservatives containing Vc-Ca can prevent the protein in fresh food, such as fish and meat, from spoiling, and its anti spoilage and freshness retention effect is not limited by contact methods, such as spreading or spraying on food, or immersing food in a chemical solution, or adding ice and other refrigerants to the solution at the same time, which is very convenient to use. For example, Masaki Ito et al. invented a chemical agent whose active ingredients include acid salts or baking salts, ascorbic acid or calcium ascorbate. They followed the method of Saito et al.'s Bulletin Japanese Society of Fish, 24749-750 (1959), and determined the constant K based on the freshness of the fish. The K value was measured as the effective time index to prevent protein spoilage. The K value represents the degree of protein spoilage. The smaller the K value, the lighter the spoilage and the fresher the food. The inventor conducted the following experiments:
Case 1: anti sardine protein metamorphism experiment. Example 2: "Scomber pike" protein anti metamorphism experiment. Example 3: Experimental study on the anti mutation effect of mackerel protein. Case 4: Experiment on protein anti metamorphism of roast chicken. Case 5: Experiment on metamorphism Prevention of Beef and Pork Protein. By comparing the K values measured in the experiment, they found that using preservatives containing Vc Ca had a longer effect on preventing protein deterioration compared to the control without preservatives. The fading of the sample was also lighter than that of the control, and the ability to maintain moisture was stronger. As long as the appropriate concentration of preservatives and soaking time are selected, the anti protein effect will be the same as that of rapid freezing treatment.
2,Establish and maintain high concentrations of Vc levels in the human body.
Many workers have validated over 300 metabolic mechanisms involving Vc, including the first observed anti scurvy effect by Dr. Robert Lind in 1940, and until recently the discovery of antioxidant free radical scavenging reactions. Its clinical efficacy has been widely recognized, so there is no doubt about establishing and maintaining effective concentrations of Vc and its derivatives in humans. However, due to the lack of synthetic Vc liver enzymes, the required Vc must be consumed together with food. However, if the intake of Vc is not metabolized in a timely manner, it will be excreted from the body, which means that the human body does not have the ability to store Vc. This problem was solved by the invention of Markham Richard G. He found a mixture, which is composed of compounds with Vc efficacy and at least one compound selected from L-threonine, L-lignic acid, L-neneneba levorose acid edible salt and aldone internal acid. This mixture can establish high levels and concentrations of Vc in the human body, while also improving the body's tolerance to Vc, and enabling the body to more effectively absorb and retain Vc derived compounds. The experiment studied 12 individuals, aged from 27 to 45 years old, and the results fully confirmed the above viewpoint.
3. Supplementing Organic Calcium
Regular intake of calcium products every day can effectively prevent osteoporosis, but this must be a long-term process. Drink a sufficient amount of calcium sweetened tea or coffee and other beverages every day. The calcium sweetener has a neutral taste and is soluble in water. For example, calcium gluconate, calcium lactate, calcium levulinate, Vc-Ca, etc. The calcium salt content of calcium sweeteners is determined by the required daily intake of calcium and the daily sweet taste dosage. Generally speaking, in order to prevent osteoporosis, in addition to the normal daily calcium intake, an additional 500 to 1000mg of calcium is required. Calcium sweeteners are generally used in the form of tablets, ampoules, gel or capsules. Drinking tea and coffee with calcium sweeteners as required for a long time is very effective in preventing osteoporosis.