1. What is Sodium Erythorbate?

Sodium erythorbate is white to yellow-white crystal particles or crystal powder, odorless and slightly salty. The antioxidant capacity of sodium erythorbate is far greater than that of sodium vitamin C. It has no effect of strengthening vitamin C, but it will not hinder the body's absorption and utilization of ascorbic acid. The human body extracts sodium erythorbate and can convert it into vitamin C in the body.

D-Sodium erythorbate is an important antioxidant preservative in the food industry. It can maintain the color, natural flavor, and extend the shelf life of food without any toxic or side effects. In the food industry, it is mainly used in meat products, fruits, vegetables, and canned food. , jam, beer, soda, fruit tea, juice, wine, etc.

1. 1.In meat products: As a color development aid, it maintains color, prevents the formation of nitrosamines (such as nitrite), improves flavor, and prevents fading. Pickled pickles: maintain color and improve flavor.
2. 2.Frozen fish and shrimp: maintain color and prevent fish surface from oxidizing and producing rancid smell.
3. 3.Beer and wine: Add after fermentation to prevent odor and turbidity, maintain color and aroma, and prevent secondary fermentation.
4. 4.Juices and sauces: Added during bottling to maintain natural VC, prevent fading, and maintain the original flavor.
5. 5.Fruit storage: Spray or use with citric acid to maintain color and flavor and extend storage period.
6. 6.Canned products: Add to soup before canning to maintain color, flavor and aroma.
7. 7.Used in bread: it can maintain the color, natural flavor and extend the shelf life of bread.0.75-1.5g/l, natural juice 0.08-0.11g/l. Beer 0.03g/l.

At present, sodium erythorbate has been recognized as a green antioxidant preservative by the World Health Organization and the World Food and Agriculture Organization. The U.S. FDA, Canada, and the European Union have successively confirmed that it is a safe and effective food additive that can be used in various pastries, bread and other food products. Used as antioxidant preservative in meat products such as sausages and hams. Adding sodium erythorbate during the curing process of meat (such as sausages, ham, ham, bacon, bacon, etc.), aquatic products, and vegetables (various pickles) can replace nitrate for color development. It can also prevent the production of carcinogens such as nitrite amines, improve the appearance, color and flavor of edible products, and inhibit the growth of various bacteria. In terms of preserving fruits and vegetables, sodium erythorbate can inhibit the growth of certain bacteria and inhibit the activity of oxidases in the fruits and vegetables themselves, so it can prevent the occurrence of browning of fruits and vegetables. It is widely used in the preservation of fruits and vegetables, especially canned foods and condiments. It has a great effect on improving the appearance, color, flavor and texture of canned fruits.

In practical applications, sodium erythorbate is often used as an antioxidant and preservative in food. In the marinating process of meat products, it can be used to replace vitamin C as a color development aid. It can also reduce the amount of sodium nitrite and ensure product quality. During fruit processing, it can prevent the fruit from discoloration. It can also be used to preserve vegetables. Adding sodium erythorbate before bottling the beer can extend the shelf life of the beer and still maintain the original clarity and flavor of the beer. To prevent fish from oxidizing, soak the fish before freezing in a 0.1% to 0.5% sodium isovitamin C solution for several minutes, or spray it with a 0.1% to 0.2% aqueous solution.

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