Description
Vitamin C Gummies are vegan vitamin C chews containing 125 mg of vitamin C per serving. They are suitable from 4 years of age and are a convenient option for both children and adults who prefer chewable supplements over capsules and tablets.
Soft, delicious and easy to chew
The soft, easy-to-chew gummies have a delicious orange flavor and get their color naturally from annatto. They are sweetened with organic raw cane sugar for a pleasant sweetness.
Vegan
All MaryRuth's products are vegan, gluten-free and free from unnecessary additives. The natural flavors are made under strict controls without harmful substances such as aspartame, GMOs or glycol, which may otherwise be included.
Nutritional information
1 gummy contains:
| Nutrient | Amount | % of RI* |
| ----------------------- | ------ | ---------- |
| Vitamin C | 125 mg | 156% |
\* Daily reference intake
Ingredients
Ascorbic acid, organic cane sugar, organic tapioca syrup, purified water, pectin (from citrus fruits), vegan natural flavor (orange), less than 2% sodium citrate, annatto extract (for color).
The natural flavor is produced under strict controls without harmful substances such as aspartame, GMOs, or glycol, which may otherwise be included.
Dosage
Dosage from age 4 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 a substitute for a varied diet. Store in a dry place and out of reach of children.
Storage
Store in a dry, cool, and dark place.
Frequently Asked Questions
Why does MaryRuth use citric acid?
Citric acid is added to products for several reasons, including providing flavor, increasing acidity, and preserving freshness.
In MaryRuth's gummy supplement recipes, citric acid helps lower the pH so they can firm up and set properly. When citric acid is used, it makes up less than 2% of the total recipe mixture.
The citric acid used is a “nature-identical” compound, which means that chemically, it is identical to the citric acid found naturally in citrus fruits. During 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 carefully purified through filtration to ensure that the final ingredient consists only of pure citric acid and nothing else.