Sodium Erythorbate

Properties: Sodium Erythorbate is white to yellowish white crystal particles or crystal powder, odorless and tasteless, with a melting point of more than 200 ℃; It is quite stable when exposed to air in a dry state. However, it oxidizes with air, metal, heat and light in aqueous solution, which is easily soluble in water. The solubility is 16g / 100ml at room temperature, almost insoluble in ethanol, and the pH value of 1% aqueous solution is 6.5-8.0.

Oxidation resistance:

The antioxidant capacity of isoascorbic acid sodium is far higher than that of vitamin C sodium. It has no effect of strengthening vitamins, but it will not hinder the absorption and utilization of ascorbic acid sodium by the human body. Sodium isoascorbate ingested by human body can be converted into vitamin C in human body.

Physiological effects:

The effect of ascorbic acid on anti bad blood is only 1 / 20 of that of ascorbic acid; However, its functions in lowering blood pressure, diuresis, liver glycogen production, pigment excretion and detoxification are roughly the same as those of ascorbic acid.

Application fields:

1. In meat products: as a coloring aid, it can maintain the color, prevent the formation of sodium nitrate, improve the flavor, and the incision is not easy to fade.

2. Pickled vegetables: maintain color and improve flavor.

3. Frozen fish and shrimp: keep the color and prevent the oxidation of the fish surface from producing putrid smell.

4. Beer and wine: added after fermentation to prevent odor and turbidity, maintain color, aroma and prevent secondary fermentation

5. Fruit juice and sauce: add it when bottling to maintain natural VC, prevent fading and maintain the original flavor.

6. fruit storage: spray or with citric acid to maintain color and flavor, prolong storage period.

7. Canned products: add the soup before canning to keep the color, flavor and flavor.