The use of vegetable capsule is the safest way to encapsulate Sodium Ascorbate crystalline powder. It produces no unwanted chemical interaction with the Sodium Ascorbate. Gelatin encapsulation of Vitamin C results to the formation of toxic chemicals, which lessens the Ascorbates antioxidant property. Aside from these the use of vegetable capsules are also characterized by less moisture content, consequently degrading less the Ascobate crystalline powder.

 

Gelatin capsules have a higher moisture content in the range of 14%, which may possibly cause a rapid deterioration of the Ascorbate powder within. The capsule being made from cellulose is not prone to bacterial deterioration, therefore, needing no artificial preservatives.

 

Gelatin capsules are sourced from cows or pigs, and are therefore protein in nature. Being a protein makes it susceptible to bacterial actions and therefore requires preservatives to prevent this. Veggie capsule being naturally sourced from plants maintains the Ascorbate's alkalinity. The green coloring of the veggie capsule comes only from the natural color of plants.

 

Gelatin capsules are coated with artificial colorings, some of which have already been banned in developed countries because of their bad effects on the body. The vegetable capsule of Vital C is guaranteed as Non-GMO (Genetically Modified Organism).