Vitamin C Sodium

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Vitamin C (Ascorbic Acid) is a water soluble, white crystalline material that is stable in dry form. Much ascorbic acid is lost in cooking, but the loss can be reduced by cooking quickly in small amounts of water, or steaming foods with the pot covered tightly. Preservation is also accomplished via quick freezing.

Vitamin C has many functions: it can function as a coenzyme or as a cofactor in the body. It appears to be necessary for the normal function of cellular units and subcellular structures. In metabolism, vitamin C functions to accept and donate hydrogen. Vitamin C also plays an important role in the synthesis of neurotransmitters, compounds which allow nerve impulse transmission between nerve axons.

Production of collagen, a protein substance in fibrous tissue, depends on ascorbic acid. Vitamin C maintains capillary integrity through the production of an intercellular cement substance. This function promotes the healing of wounds, fractures, bruises, some hemorrhages, and bleeding gums. Additionally, it reduces susceptibility to infections.

Microbiological data

Total aerobic count	Not more than 1000cfu/gram		Complied
Yeast & Mold	Not more than 100cfu/gram		Complied
E. Coli Salmonella	Negative Negative		Complied Complied

Storage	Store in a cool dry place, avoiding sunlight directly, room temperature
Shelf life	Two years when proper store

Vitamin C Sodium