Potassium ascorbyl palmitate

Sodium, potassium, and calcium salts of ascorbic acids are called ascorbates and are used as food preservatives. These salts are also used as vitamin supplements. Ascorbic acid is water-soluble and sensitive to light, heat, and air. It passes out of the body readily. To make ascorbic acid fat-soluble, it can be esterified. Esters of ascorbic acid and acids, such as palmitic acid to form ascorbyl palmitate and stearic acid to form ascorbic stearate, are used as antioxidants in food, pharmaceuticals, and cosmetics. 

Preservatives including but not limited to the following within these maximum amounts in percent by weight of the finished food Sorbic acid, benzoic acid and their sodium, potassium, and calcium salts, individually, 0.1 percent, or in combination, 0.2 percent, expressed as the acids calcium disodium EDTA, 0.0075 percent propyl, octyl, and dodecyl gallates, BHT, BHA, ascorbyl palmitate, ascorbyl stearate, all individually or in combination, 0.02 percent stearyl citrate, 0.15 percent isopropyl citrate mixture, 0.02 percent. 

Preservatives Antimicrobial Benzalkonium chloride Benzyl alcohol Chlorhexidine Imidazolidinyl urea Phenol Potassium sorbate 1 Benzoic acid Bronopol Chlorocresol Paraben esters Phenoxyethanol Sorbic acid Antioxidants a-Tocopherol Ascorbic acid Ascorbyl palmitate Butylated hydroxyanisole Butylated hydroxytoluene Sodium ascorbate Sodium metabisulphite Chelating agents Citric acid Edetic acid... 

The main sources of vitamin C are green vegetables and citrus fruit. Animal tissue contains vitamin C, mainly in the kidneys and liver. The level of vitamin C in food is rapidly reduced during cooking or storage due to oxidation or water dissolution. It is added to food as an antioxidant (with no specified limit on the level of use) or as a supplement (with a maximum recommended daily intake of 3000mg/day). The forms admitted are L-ascorbic acid (AA), L-ascorbyl 6-palmitate, sodium, calcium, or potassium L-ascorbate [403]. 

L-ascorbic acid (AA) and L-dehydroascorbic acid (DHAA) are the two main C vitamers occurring in nature [1]. In food analysis, the valuation of the vitamin C total content should account for both forms, since DHAA is readily reduced to AA in the animal body. D-isoascorbic acid (D-IAA), also known as erythorbic acid or D-araboascorbic acid, has analogous reductive properties but only 5% of the antiscorbutic activity of L-AA this epimer is a by-product of vitamin C, and is approved within the European Community as an antioxidant additive [62]. The capability of LC to distinguish the two ascorbic acid isomers and their primary oxidation products is very useful for analyzing processed foods. Forms used for supplementation are AA, sodium-, calcium-, or potassium-L-ascorbate and L-ascorbyl 6-palmitate [4]. 

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