Sodium erythorbate is a food additive used predominantly in meats, poultry and soft drinks. Chemically, it is the sodium salt of erythorbic acid. It is structurally related to Vitamin C and is an antioxidant. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrate reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant, it helps improve flovor stability and prevents the formation of carcinogenic nitrosamines.
|Description||White crystalline powder|
|Specific rotation[α] D25°||+95°~ +98°|
|Loss on drying||≤0.25%|
|Ascorbic Acid/Color reaction||Passes test|
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