Processed

Powder Ascorbic

Powder ascorbic acid is finely milled for rapid solution and even dry blending into flour improvers, fortification premixes, and fruit powder systems. High surface area speeds both function and oxidative loss if left open. Bright white powder; caking or brown tint suggests moisture and degradation. For dough, disperse thoroughly in flour to avoid freckled over-oxidation spots. Dose for process losses in heated products.

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Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Fast DissolveFlour BlendedFortification Premix

Traits

Dough Oxidant AidFast ActingFine PowderOxygen SensitivePowderyRapid Function

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 381

Amount per 100 g

Total Fat 1.03 g
Saturated Fat 0.49 g
Trans Fat 0 g
Monounsaturated Fat 0.21 g
Polyunsaturated Fat 0.2 g
Cholesterol 0 mg
Sodium 19.5 mg
Salt 0.05 g
Total Carbohydrate 86.4 g
Dietary Fibre 0 g
Total Sugars 89.2 g
Complex / starch 2.02 g
Protein 2.1 g
Water 5.17 g

Detailed nutrients

Energy 381 kcal
Water 5.17 g
Carbohydrates 86.4 g
- Sugars 89.2 g
- Starch 2.02 g
Protein 2.1 g
Fat 1.03 g
- Saturated Fat 0.49 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.02 g
Vitamins 20.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.12 mg
- Vitamin B5 — Pantothenic Acid 0.06 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2.2 µg
- Vitamin C 2 mg
- Vitamin E 0.11 mg
- Vitamin K 0.5 µg
Minerals 307 mg
- Major Minerals 306 mg
  - Calcium 53 mg
  - Sodium 19.5 mg
  - Potassium 233 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.12 · vitamin-b5-pantothenic-acid: 0.06 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2.2 · vitamin-e: 0.11 · vitamin-k: 0.5 ·

Minerals

Sodium: 19.52 · Potassium: 233 · Calcium: 53 · Iron: 1.5 ·

Powder Ascorbic of Ascorbic Acid: composition reflects this culinary part relative to the whole ingredient.

History

1950US

Fine powder ascorbic acid became the bakery flour-treatment default.

1980

Fortification premixes standardised fine ascorbic powder for even micronutrient distribution.

2015

Powder grades still dominated dry improver and freckle-control fruit applications.