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|  |  | | The Origin of Vitamin C in Joint Vibrance | |
Article By Mark Timon, M.S. Clinical Nutrition 03 March 2010 | | Filed under:
corn, joint health, production process, Vitamin C |  | | I was recently contacted by a customer concerned about the Vitamin C in Joint Vibrance being derived from corn. However, there is no chemical trace of corn in the ascorbic acid we use. This is clarified in the quick Q&A below.
Q. I know that ascorbic acid (Vitamin C) and Manganese can be derived from corn, is there any corn in Joint Vibrance?
A. It is true that ascorbic acid is commonly synthesized from sugars taken from corn syrup. However, there is no corn in Joint Vibrance because the finished ascorbic acid material is molecularly pure ascorbic acid, lacking any and all protein residues from corn that might otherwise cause allergic reactions in sensitive individuals. Even if there are any protein molecules floating around in the corn sugars, the ensuing process of converting the sugars to vitamin C totally removes any residual proteins.
Simple sugars, such as blood glucose (C6H12O6) and ascorbic acid (C6H8O6) are all 6-carbon chain molecules. It is a relatively easy procedure to shave off some hydrogen from sugar and modify the molecule to ascorbic acid. Standard analyses of ascorbic acid powders sold in our industry show 98% to 102% purity, which means the material is solely ascorbic acid. The percentages above and slightly below 100% simply reflect the limitations of analytical techniques. There is usually some moisture in any raw material, and up to 5% moisture is considered very dry. Therefore, we can see that even an analysis of 98% indicates total purity. As for manganese, the manganese in Joint Vibrance is not even remotely associated with corn. 
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