What is vitamin C?
Ascorbic acid (vitamin C) is an essential vitamin that is well known for its effects on the immune system and it is also a nutrition enhancer used as food additives. Ascorbic acid is naturally sour and is commonly used in candy to add a sour taste. When it is ingested, it goes to work circulating through all of the watery areas of the human body (once it has been absorbed into the intestines, of course). From there, ascorbic acid may help in the fortification of collagen while acting as an antioxidant during the trip. It may also assist in the repair of damaged tissue and in helping to maintain healthy levels of collagen in already healthy individuals. Vitamin C also has a host of other general uses.
Function
1.Boosting immunity
Vitamin C may boost immunity by helping white blood cells function more effectively, and strengthening your skin’s defense system, helping wounds heal faster.
2.Natural antioxidant for skin care
Vitamin C protects skin cells from damaging free radicals caused by UV exposure. It also inhibits melanin production in the skin, which helps to lighten hyperpigmentation and brown spots, even out skin tone, and enhance skin radiance.
3.Healing Wounds
Vitamin C deficiency interferes with tissue formation, causing wounds to heal more slowly. This is considered an advanced sign of deficiency, so other signs and symptoms would likely appear first.
Cosmetics
1.Vitamin C inhibits tyrosinase and reduces melanin, and diminishes the formed spots to inhibit melanin formation.
2.Promote collagen synthesis to reduce fine lines.
3.Vitamin C can effectively neutralize free radicals, improve skin texture, restore damaged skin, and make skin firm and elastic.
4.Promote skin metabolism and accelerate skin rejuvenation.
Food additives
Vitamin C can be used for sandwich hard candy, and the amount used is 2000-6000mg/kg;
The amount of use in high-iron cereals and their products is 800-1000 mg/kg;
The amount used in infant food is 300-500 mg/kg;
The amount used in canned fruit is 200-400 mg/kg;
The amount used in drinks and milk drinks is 120-240 mg/kg;
The amount used in the puree is 50 to 100 mg/kg.
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