D-Isoascorbic acid
Analytical reference substance, 99.5%
- Product Code: 52436
Alias:
D-erythorbic acid; Erythorbic acid; Erythrobonic acid; Isovitamin C; D-2,3,5,6-tetrahydroxy-2-hexeno-gamma-lactone
CAS:
89-65-6
| Molecular Weight: | 176.12 g./mol | Molecular Formula: | C₆H₈O₆ |
|---|---|---|---|
| EC Number: | 201-928-0 | MDL Number: | MFCD00005378 |
| Melting Point: | 169-172 °C (dec.)(lit.) | Boiling Point: | |
| Density: | Storage Condition: | room temperature |
Product Description:
D-Isoascorbic acid is widely used as an antioxidant in the food industry to preserve the color, flavor, and nutritional value of various products. It is commonly added to meats, beverages, and canned foods to prevent oxidation and extend shelf life. In the beverage industry, it helps maintain the stability of flavors and prevents discoloration in fruit juices and soft drinks. Additionally, it is used in the preservation of seafood to delay spoilage and maintain freshness. Its antioxidant properties also make it useful in cosmetic formulations, where it helps protect skin from oxidative stress and enhances the stability of skincare products. In pharmaceuticals, it serves as an excipient to improve the stability of certain drugs. Its versatility and effectiveness make it a valuable ingredient across multiple industries.
Product Specification:
| Test | Specification |
|---|---|
| APPEARANCE | White to Light yellow powder to crystal |
| PURITY | 99.5-100 |
| SPECIFIC ROTATION A20DC10 H2O | -19.0--16.0 |
| Infrared spectrum | Conforms to Structure |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 0.250 | 10-20 days | ฿3,920.00 |
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| 5.000 | 10-20 days | ฿58,800.00 |
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D-Isoascorbic acid
D-Isoascorbic acid is widely used as an antioxidant in the food industry to preserve the color, flavor, and nutritional value of various products. It is commonly added to meats, beverages, and canned foods to prevent oxidation and extend shelf life. In the beverage industry, it helps maintain the stability of flavors and prevents discoloration in fruit juices and soft drinks. Additionally, it is used in the preservation of seafood to delay spoilage and maintain freshness. Its antioxidant properties also make it useful in cosmetic formulations, where it helps protect skin from oxidative stress and enhances the stability of skincare products. In pharmaceuticals, it serves as an excipient to improve the stability of certain drugs. Its versatility and effectiveness make it a valuable ingredient across multiple industries.
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