Vitamin D3 Gummies 60 pcs - MaryRuth's

Dosage from 2 years of age and up: 1 gummy per day. This product is suitable for both children and adults who want gummies and dislike swallowing pills.

This is a dietary supplement. The recommended dose should not be exceeded. Dietary supplements should not be used as an alternative to a varied diet. Store in a dry place and keep out of reach of children.

MaryRuth´s, USA.

Why does Mary Ruth use citric acid?

Citric acid is added to products for several reasons, including to provide flavor, increase acidity, and preserve freshness.

In Mary Ruth's gummy supplement recipes, citric acid helps lower the pH so they can solidify and set properly. When citric acid is used, it makes up less than 2% of the total recipe.

The citric acid used is a “nature-identical” compound, meaning that chemically it is identical to the citric acid found naturally in citrus fruits. In production, the citric acid is made through a fermentation process in which a strain of the microorganism Aspergillus niger is used to convert sugar into citric acid. 

This fermentation process can take place using non-GMO corn or another substrate, typically starch-based media. The citric acid is then thoroughly purified through filtration to ensure that the final ingredient consists only of pure citric acid and nothing else.

MaryRuth's 5-step process for purifying citric acid:

The corn undergoes a filtration process that removes all traces of mold and corn, ultimately creating citric acid.

Below is the 5-step process from the supplier regarding the fermentation process.
1: Infusion of non-GMO corn and purified water.
2: Automated fermentation control, with multiple fermentation parameters controlled entirely through the automated system.
3: After 24 hours of fermentation, we obtain a highly reactive raw material released by the fermenting strains.
4: High-speed centrifugation thoroughly removes impurities to ensure the active properties of the raw materials.
5: Ceramic membrane; this process removes bacteria and impurities from the fermented raw materials.