Sodium Erythorbate - meat nitrite

Sodium Erythorbate is White or slightly yellow white crystal granular or powder, odorless, has little salt odor, the melting point is over 200º C, it is rather stable when exposed to the air in drying condition, but in the water solution, when there is air, metal, heat and light, the oxidation, when there is air, metal, heat and light, the oxidation will occur. It easily dissolves in water, 16g/mlat normal temperature, hardly dissolves in ethanol, the PHvalue of 5% water solution is 5.5-8.0

product details

Introduction

Sodium Erythorbate and D-Sodium Erythorbate (also known as D-isoascorbic acid, chemical formula C6H8O6) are mainly used as food antioxidants, widely used in meat food, fish food, beer, fruit juice, fruit juice crystal, canned fruit and vegetables, pastry, dairy products, jam, wine, pickles, oil and other processing industries. Isovc sodium is widely used in meat products. As a hair color aid and meat hair color agent nitrite, isoVC sodium has an obvious color protection effect. An appropriate amount of nitrite can inhibit the growth and reproduction of botulinum toxin bacteria and play a role in preservation. Isovc sodium is indispensable in the production of ham sausage, canned meat products, sausage, soy sauce meat and other meat products

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Application

1. In meat products: As a hair color additive, it can keep the color, prevent the formation of nitrosamines (such as nitrite), improve the flavor, and not fade easily. Pickled pickles: maintain color and improve flavor.

2. Frozen fish and shrimp: keep the color and prevent the fish surface from oxidizing and producing a putrid smell.

3. Beer and wine: added after fermentation to prevent odor and turbidity, maintain color, aroma and prevent secondary fermentation

4. Fruit juice and sauce: added during bottling to maintain natural VC, prevent fading and maintain original flavor.

5. Fruit storage: spray or use with citric acid to maintain color and flavor and extend the storage period.

6. Canned products: add soup before canning to keep color, smell and taste.

7. It can keep the color, natural flavor and extend the shelf life of bread.

8. China<<Hygienic Standard for the Use of Food Additives>stipulates that the maximum use amount is 0.2g/kg for bread and instant noodles, and 1.0g/kg for soup and meat products.

Product specification

Test Items	Test Parameters	Test Results
Appearance	White crystalline powder	Conforms
Identification	Positive	Positive
Assay(C6H7O6Na·H 2O)	98.0%~100.5%	99.3%
25 Specific rotation[α]D	+95.5°~+98.0°	+96.4°
pH	5.5~8.0	7.3
Arsenic	3PPM Max	Less than 3PPM
Lead	2PPM Max	Less than 2PPM
Mercury	1.0 PPM Max	Less than 1.0 PPM
Oxalate	Passes E316 test	Passes E316 test
Heavy metals(as Pb)	10PPM Max	Less than 10PPM
Tartrates	Passes E316 test	Passes E316 test
Loss on drying	0.25% Max	0.06%