Sodium erythorbate

Characters: sodium erythorbate white to yellowish-white crystalline granules or crystalline powder, odorless, slightly salty, melting point above 200 ℃ decomposition, exposure to the air fairly stable in the dry state. But in the aqueous solution, when there is air, metal, heat, light, the oxidation occurs, it is soluble in water 55g / 100ml, almost insoluble in alcohol, PH 2% aqueous solution is 6.5-8.0. Oxidation resistance: sodium erythorbate antioxidant capacity far exceeds sodium vitamin C, without strengthening the role of vitamin C, but does not hinder the body's absorption and use of ascorbic acid. Take sodium erythorbate human summarized in the body can be transformed into vitamin C. The US Food and Drug Administration (1980) This product will be generally recognized as safe substances. Sodium erythorbate physiological role, in terms of ascorbic ascorbic acid is only about 1/20, but in lowering blood pressure, diuretic, glycogen formation, the role of pigment excretion, detoxification, etc., roughly the same as ascorbic acid. Sodium erythorbate mainly for the food industry, as a food antioxidant, widely used in meat, fish, food, beer, fruit juices, fruit juice grain, canned fruits and vegetables, pastries, dairy products, jams, wine, pickles, oil and so on. The amount of meat is 0.5 ~ 1.0 / kg. Frozen fish before freezing impregnated with an aqueous solution of 0.1% -0.8%. Use the amount of fruit juice and other beverages of 0.01% to 0.03%. Apple sauce, canned, 0.15g / Kg (alone or in combination with ascorbic acid dosage) luncheon meat, cooked meat at the end, cooked pig leg before, cooked ham, 0.5g / kg (alone combined with ascorbic acid and its sodium salt amount, ascorbic acid dollars), peaches, applesauce:. 2g / kg of canned fruit 0.75-1.5g / l, natural juices 0.08-0.11g / l beer 0.03g / l. (FAO / WHO (1977)).