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D-sodium erythorbate,D-Sodium Erythorbate suppliers,Sodium Erythorbate factory

    D-sodium erythorbate,D-Sodium Erythorbate suppliers,Sodium Erythorbate factory
Product Details:
Place of Origin: CHINA
Certification: CCC,CE and RoHS certificates
Payment & Shipping Terms:
Mini Order Qty: 2O'FCL/1X40HQ
Pack Details: Net 25kg bag packs with lable
Delivery Time: 5-12 days after receipt the funds
Payment Terms: WEST UNION,PAYPAL,T/T

D-sodium erythorbate,D-Sodium Erythorbate suppliers,Sodium Erythorbate factory

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1. Alias(Product Name):Sodium D-isoascorbate,erythorbic acid sodium salt
2. Features: White crystalline granular or powder, odorless, a little salty.Dissolvable in water and nonsourness.In solid state it is stable in air, its water solution is easily mutated when it meets with air,trace metal, heat and lightsodium erythorbate is non-reactive, but when mixed with water, sodium erythorbate reacts with atmospheric oxygen and other oxidizing agents.
3. Method of Producing and Quality Standard:produced from glucose by fermentation. Standard No. GB8273-2008.
4. Advantage and Applications: The most advantage is non-acid.It is the sodium salt of erythorbic acid which is recognized as GRAS by the US Food and Drug Administration, etc. It has been proven non-toxic in all applications.

In the food industry, Sodium Erythorbate applies to be added to many kinds of foods(meat products, canned meat, vegetables, fruits, beers, wine, fruit tee, juice, jam,aquatic products, cake, bread and other similar food products) The antioxidant properties of sodium erythorbate helps prevent rancidity, and prevents color fading of sliced meats.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 sodiumascorbate and is better than VC in antioxidant effect. 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, sodium erythorbate 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

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