L-ascorbic acid is used as a food additive, browning inhibitor, flavor stabilizer, dough modifier and color stabilizer. Deficiency of ascorbic acid is associated with scurvy. L-ascorbic acid stimulates immune response and is implicated in the synthesis of collagen, carnitine and neurotransmitters.
L-Ascorbic acid has been used:
• as a component in osteogenic differentiation medium
• in MesenCult medium for the differentiation of bone marrow stromal cells
• as a standard for vitamin C assay
• to prevent trihalomethanes formation potential (THMFP)
2 kg in poly drum
25, 100, 500 g in poly bottle
L-Ascorbic acid (L-AA) is a widely available and water-soluble compound. L-AA has an ability to inhibit the corrosion of mild steel.