| Customization: | Available |
|---|---|
| CAS No.: | 6381-77-7 |
| Formula: | / |
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| Model NO. | Food Grade | Transport Package | 25kg/Bag |
| Specification | 99% | Trademark | Flying Deer |
| Origin | China | Production Capacity | 4000t/Year |
Sodium Erythorbate
It is the sodium salt of erythorbic acid, a stereoisomer of sodium ascorbate.
Likewise, it is used as an antioxidant, a preservative and a curing accelerator in meat and fish products.
The European food additive number for it is E316.
|
Item |
Specifications |
Results |
|
Assay |
98.0%-100.5% |
99.2% |
|
Description |
White crystalline powder |
Conforms |
|
Identification |
Positive |
Positive |
|
Specific Rotation(at 25ºC) |
+95.5°~ +98° |
+96.7° |
|
pH(1:20) |
5.5-8.0 |
7.3 |
|
Loss on drying |
≤0.25% |
0.04% |
|
Lead |
≤2ppm |
<2ppm |
|
Heavy metals(as Pb) |
≤10ppm |
<10ppm |
|
Arsenic |
≤3ppm |
<3ppm |
|
Mercury |
≤1ppm |
<1ppm |
|
Sodium |
Passes test |
Conforms |
|
Ascorbic Acid/Colour reaction |
Freely soluble in water,very slightly soluble in ethanol |
Conforms |
|
Solubility |
Passes test |
Conforms |
|
Oxalate |
Passes test |
Conforms |
|
Conclusion |
The results conforms with the Standard of FCC VII& E316. |
|
|
Up to the standard |
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Processed Meat:
Sodium erythorbate is used primarily to bring out a nice red color in sausage, ham, bacon and other cured meat products or fish products as it can accelerate the reduction of nitrite & nitrate to nitric oxide which generates the pink colour in meat.
Fruit & Vegetables:
It functions as an antioxidant to keep the freshness and flavor by inhibiting the browning by scavenging oxygen and by reducing quinones back to polyphenol compounds. It is used by spraying or dipping fruit and vegetables in an aqueous solution of sodium erythorbate.
Fresh Meat:
It can prolong color stability and extend its shelf life.
Packaging: 25kg bag.
Shipping: Within 7 days of order confirmation.
Payment:
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