Sodium erythorbate is a food additive used predominantly in meats, poultry and soft drinks. Chemically, it is the sodium salt of erythorbic acid. It is structurally related to Vitamin C and is an antioxidant. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrate reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant, it helps improve flovor stability and prevents the formation of carcinogenic nitrosamines.
Functions and Applications
1. Sodium Erythorbate s an important antioxidant in the food industry. It can keep the color and natural flavor of foods and lengthen their storage without any toxicity or side effects.
2. It can be used in meat processing, fruits, vegetables, tinned jams, etc.
3. It’s also used in drinks, such as beer, grape wines, soft drinks, fruit tea, fruit juices, etc.
| Item | Index |
| Description | White crystalline powder |
| Assay | ≥98% |
| Specific rotation[α] D25° | +95°~ +98° |
| Loss on drying | ≤0.25% |
| Lead | <2mg/kg |
| PH(10%) | 5.5~8.0 |
| Arsenic | <3mg/kg |
| Mercury | <1mg/kg |
| Oxalate | Passes test |
| Heavy Metals | ≤10PPM |
| Sodium | Passes test |
| Solubility | Passes test |
| Ascorbic Acid/Color reaction | Passes test |
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