Sodium Erythorbate

Sodium erythorbate food industry can keep food color, natural flavor, extend shelf life, no toxicity and side effects, mainly used in the food industry, meat, fruit, vegetables, canned food, jam, beer, soft drinks and fruit juice, wine, and so on. Storage and transportation: This product should be confined stored in ventilated, dry, dark warehouse, and toxic substances must not be mixed, the same transportation and storage requirements.
Sodium erythorbate help toner is a new kind of biological types of food preservation. Carcinogens – the formation of nitrosamines in salt water, can prevent, eradicate food and beverage discoloration, odor and turbidity unhealthy phenomenon. Widely used in the color of the meat, fish, vegetables, fruit, wine, beverages and canned food preservative help. Mainly rice as the main raw material, the products obtained by microbial fermentation method. Antioxidant role: “Dudley vitamin C sodium antioxidant capacity far more than vitamin C, sodium, no enhancement of the role of vitamins, but it will not hinder the body of bad blood sodium absorption and utilization of the body to absorb sodium erythorbate in person The body can be converted to vitamin C.
Isoascorbic sodium is a white or yellowish white crystal grain or crystalline powder, odorless, with a little salt, the melting point exceeds 200 ° C, in it to be dried is exposed in the air is fairly stable, but in aqueous solution, when there is air, metal, heat and light, will occur oxidation. It is easy to dissolve in water, 16g/100ml in normal temperatures, almost does not dissolve in ethanol, 2% aqueous solution has a pH value is 6.5-8.0.
Function: preservatives, antioxidants, food.
As a food additive, it has E number E316.
Sodium erythorbate listed by the U.S. Food and Drug Administration (1980) for the safety of the substance of the general public.
The structural unit and the molecular structure
In chemistry, it is erythorbate sodium salt. It is an epimer (structure mirroring), sodium ascorbate, and the same antioxidant effect. The sodium erythorbate can be used to save the fresh fruits and vegetables. This is by preventing the development of color and flavor. Different inhibitor sodium ascorbate as enzymatic browning reaction by scavenging oxygen, and by reducing quinone back polyphenolic compounds can produce brown pigment.
OTHER ARTICLE: Too Much Biotin