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Sodium erythorbate is important antioxidant in food industry, which can keep the color, natural flavor of foods and lengthen its storage without any toxic and side effects. They are used in meat processing, fruits, vegetable, tin and jam etc. Also they are used in drinks, such as beer, grape wine, soft drink, fruit tea and fruit juice etc.
1.Appearance: White, crystalline powder.
2.Package: 25 KG/CTN
3. Shelf life:24 months
4.Storage:Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.
| Items | Standards |
| Description | White, crystalline powder |
| Assay (%) | 98.0 ~ 100.5 |
| Loss on drying (%) | 0.25 Max |
| Specific Rotation | +95.5°~ +98.0° |
| Oxalate | Passes Test |
| PH Value | 5.5~8.0 |
| Heavy Metals (as Pb) (mg/kg) | 10 Max |
| Lead(mg/kg) | 2 Max |
| Arsenic(mg/kg) | 3 Max |
| Mercury(mg/kg) | 1 Max |
| Clarity | Passes test |
D-iso-ascorbic acid sodium is an important antioxygen preservative in the food industry, which can maintain the color, natural flavor and prolong the shelf life of food, and no toxic and side effects have been found yet. Widely used in meat food, fish food, beer, fruit juice, juice crystal, fruit and vegetable cans, pastry, dairy products, jam, wine, salt vegetables, grease, etc.
1. Meat products: as hair color AIDS, maintain color, prevent the formation of nitrosamines (such as nitrite) and improve flavor
Sodium d-iso-ascorbic acid
Sodium d-iso-ascorbic acid
The cut will not fade easily. Pickle pickles: maintain color and improve flavor.
2. Frozen fish and shrimp: maintain color and prevent the surface oxidation of fish from producing rancid smell.
3. Beer and wine: added after fermentation to prevent odor and turbidity, maintain color and fragrance, and prevent secondary fermentation
4. Juice and sauce: add in the bottle, keep the natural VC, prevent fading and maintain the original flavor.
5. Fruit storage: spray or use with citric acid to maintain color and flavor and prolong storage period.
6. Canned goods: add the juice to keep the color and flavor before filling.
7. It can be used in bread to maintain its color, natural flavor and extended shelf life without any toxic or adverse effects.
8. China < food additives are used in bread and instant noodles according to the hygienic standard >. The maximum usage is 0.2g/kg for soup and 1.0g/kg for meat products.
