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Sodium Erythorbate

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：C6H7NaO6·H2O
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 [α]
+95.5º~+98.0º
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.
 
 

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