Sodium Erythorbate

It is a white, odorless, crystalline or granules, a little salty and dissolvable in water. In solid-state it is stable in air, Its water solution is easily mutated when it meets with air, trace metal heat and light.

Sodium Erythorbate is an important antioxidant in the 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 jams, etc.Also, they are used in drinks, such as beer, grape wine, soft drinks, fruit tea, and fruit juice, etc.

Sodium erythorbate is a new type of bio-type food antioxidation, anti-corrosion, and fresh-keeping coloring agent. It can prevent the formation of nitrosamines, a carcinogen in salted products, and eliminate the undesirable phenomena such as discoloration, odor, and turbidity of food and beverage. It is widely used for antisepsis and preservation of meat, fish, vegetables, fruits, alcohol, beverages and canned foods. Mainly using rice as the main raw material, the product is obtained by microbial fermentation. Antioxidant properties: The anti-oxidation ability of serotonin sodium far exceeds that of vitamin C sodium, and it does not enhance the action of vitamins, but it does not hinder the absorption and utilization of sodium ascorbate. The body’s intake of sodium erythorbate can be converted into vitamin C in the human body.