date:Aug 17, 2020
Acerola, the little red cherry from South America, is already known in Japan as a source of natural vitamin C. Now, CAIF, a supplier of acerola extracts for the United States market, brings this more potent version of its acerola extract with minimum 32% native content of vitamin C to the Japanese health food and food ingredient markets.
By using innovative concentration and drying techniques, the acerola vitamin is redispersed in the fruit's own biomass, thus avoiding the use of maltodextrin