Sodium Erythorbate
Introduction.:
Sodium erythorbate is an antioxidant which can be used in various
food systems, such as meat processing, fruits, vegetable, tin and
jam etc, because it can slow down the food oxidation effectively
and avoid the deterioration of the color、smell and taste,
meanwhile, also can inhibit the formation of carcinogenic
nitrosamines.
It is the sodium salt of erythorbic acid which is recognized as
GRAS by the US Food and Drug Administration. It is an epimer
(structural mirror image) of sodium ascorbate and is better than Vc
in antioxidant effect.
Sodium erythorbate is produced by fermentation of corn sugar to
meet the specifications outlined in the Food Chemicals Codex
(F.C.C). It has been proven nontoxic in all applications.
Non toxic、non-pollution, prevention of cancer and no residue, it is
a perfect natural green food additive.
Product Identification.:
Product name: Sodium erythorbate
Synonyms: Sodium D-Isoascorbate; Erythorbic acid sodium salt;
D-Erythro-hex-2-enonic acid gamma-lactone monosodium salt; 2,
3-Didehydro-3-O-sodio-D-erythro-hexono-1, 4-lactone
Molecular formula：C6H7NaO6H2O
Molecular weight：216.12
CASE NO: 6381-77-7
Physical properties & Chemical Properties.:
White crystalline granular or powder, odorless, a little salty
Dissolvable in water (1g/7mL) , PH 5.5-8.0 and non sourness.
Nearly not be soluble in grain alcohol.
Melting point: 200℃
In solid state it is stable in air, its water solution is easily
mutated when it meets with air、trace metal、 heat and
light(Oxidation reaction).
Quality standard.: (see table)
Quality conforms to the American Food Chemical Codex (F. C. C).
Quality standard of Sodium erythorbate |
Item | Index |
F.C.C. |
Exterior | White crystalline pellet or powder |
Content | ＞98.0% |
Specific Rotation[] | +95.5~+98.0 |
Clarity | Up to standard |
PH | 5.5~8.0 |
Heavy Metal (Pb) | ＜0.001% |
Lead | ＜0.0005% |
Arsenic | ＜0.0003% |
Oxalate | Up to standard |
Loss on drying | ≤0.25% |
Application.:
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.
Sodium erythorbate may be used to preserve freshness in fruit and
vegetables. It does this by preventing discoloration and
development of off-flavors.
Sodium erythorbate serves as an inhibitor of enzymatic browning by
scavenging oxygen and by reducing quinones back to polyphenol
compounds before they can undergo the reactions to produce brown
pigments. Fruit and vegetables can be protected by spraying or
dipping them in an aqueous solution of sodium erythorbate.
Sodium erythorbate has been used to prevent the premature
deterioration of food products for many years. The most common
methods of incorporating the antioxidant in fish tissue are:
dipping, glazing, injection and spraying.
In meat products, it is used for faster processing and better
appearance and flavor.
The industrial utilization of sodium erythorbate is increasing
because of its recognized safety and environmental friendliness,
for example, 1)selected as an additive for boiler water; 2)As the
antioxidant preservative of natural plant essence; 3) As one kind
of reducing agent of iron ion stabilizing agent in petrochemicals,
and so on.
Packing
1). Net 25 kg poly-lined carton
2). Net 25 kg drum, inside packed by edible polyethylene plastic
film.
3). other package available.
Handling and Storage.:
Keep a cool temperature. Avoid high humidity. Keep containers
tightly closed. Prevent contamination of this food additive
product. Avoid generating dust.
Transport Information.:
Store in tight、light-resistant containers, and cannot be mixed with
poisonous.
