How Is Vitamin C Manufactured
How is Vitamin C manufactured?
Ascorbic Acid
Also known as: l-ascorbic acid, vitamin C, ascorbate
A six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets, and necessary to maintain connective tissue and bone. Its biologically active form, vitamin C, functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant. http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=54670067 The synthesis of ascorbic acid was achieved by Reichstein in 1933, followed by industrial production of ascorbic acid two years later by Roche.
Today, vitamin C identical to that occurring in nature is produced on a very large industrial scale. The ultimate raw material for the production of vitamin C (ascorbic acid) is corn or wheat. This is converted via starch to glucose by specialist companies, and then to sorbitol. http://www.quali-c.com/en/industrial-vitamin-c-production/
The two industrial methods used to produce vitamin C synthetically employ the sugar glucose. The Reichstein process was developed in tthe early 1930s and uses a short fermentation process, followed by chemical processing: Glucose > Sorbitol + fermentation > Sorbose > Diacetone-Sorbose > Keto-Gulonic acid > Keto-Gulonic acid methylester > Ascorbic acid.
An improved method using a two-step fermentation process was developed in China in the 1960s: Glucose > Sorbitol + fermentation > Sorbose + fermentation > Keto-Gluconic acid > ascorbic acid. Most vitamin C is currently produced in China using this method; there are only a couple of manufacturers outside of China producing vitamin C.
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Other processes used in preserving meat (http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html)
2. Curing Foods
Curing is the addition to meats of
Ascorbic Acid
Also known as: l-ascorbic acid, vitamin C, ascorbate
A six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets, and necessary to maintain connective tissue and bone. Its biologically active form, vitamin C, functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant. http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=54670067 The synthesis of ascorbic acid was achieved by Reichstein in 1933, followed by industrial production of ascorbic acid two years later by Roche.
Today, vitamin C identical to that occurring in nature is produced on a very large industrial scale. The ultimate raw material for the production of vitamin C (ascorbic acid) is corn or wheat. This is converted via starch to glucose by specialist companies, and then to sorbitol. http://www.quali-c.com/en/industrial-vitamin-c-production/
The two industrial methods used to produce vitamin C synthetically employ the sugar glucose. The Reichstein process was developed in tthe early 1930s and uses a short fermentation process, followed by chemical processing: Glucose > Sorbitol + fermentation > Sorbose > Diacetone-Sorbose > Keto-Gulonic acid > Keto-Gulonic acid methylester > Ascorbic acid.
An improved method using a two-step fermentation process was developed in China in the 1960s: Glucose > Sorbitol + fermentation > Sorbose + fermentation > Keto-Gluconic acid > ascorbic acid. Most vitamin C is currently produced in China using this method; there are only a couple of manufacturers outside of China producing vitamin C.
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Other processes used in preserving meat (http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html)
2. Curing Foods
Curing is the addition to meats of