D-sodium erythorbate

Short Description:

D-sodium erythorbate, also known as sodium erythorbate, is a new biotype food anti-oxygen preservative and fresh-keeping coloraid. Can prevent the formation of carcinogenic substances in pickled products - nitrosamine, eradicate food and beverage discoloration, odor and turbidity and other adverse phenomena. Widely used in meat, fish, vegetables, fruits, alcohol, beverages and canned food preservation color. Product Paramete

Application

D-sodium erythorbate is white to yellow-white crystal particles or crystal powder, odorless, tastless, dissolution point above 200℃; Exposure to air in the dry state was fairly stable. But in aqueous solution with air, metal, heat, light is oxidized, easily soluble with water, solubility at room temperature is 16g/100ml, almost insoluble in ethanol, 1% aqueous solution PH value is 6.5-8.0.

Using glucose as raw material, the α-ketogluconate calcium was obtained by aerated fermentation with Pseudomonas fluoresceobacterium. After acidification and calcium removal, methyl gluconate was esterified with methanol and a small amount of sulfuric acid to obtain solid methyl gluconate. The ester is dissolved in methanol, sodium metal is added, and the mixture is heated to produce sodium D-isoascorbate salt precipitation. After separation, the product can be obtained by refining .

Application area

D-sodium erythorbate is an important anti-oxygen preservative in the food industry, which can maintain the color and natural flavor of food, prolong the shelf life, and has not been found any toxic side effects. Widely used in meat food, fish food, beer, fruit juice, fruit juice crystal, canned fruit and vegetables, cakes, dairy products, jam, wine, pickles, grease and so on.

1. In meat products: as a hair coloring agent, maintain color, prevent the formation of nitrosamines (such as nitrite), improve flavor, and the incision is not easy to fade. Pickles: preserve color and improve flavor.

2. Frozen fish and shrimp: keep the color and prevent the oxidation of the surface of the fish to produce rodor.

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

4. Juices and sauces: add in the bottle to maintain natural VC, prevent discoloration, and maintain the original flavor.

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

6. Canned products: Add to the soup before canning to keep the color and flavor.

7. Used in bread, it can maintain the color of bread, natural flavor and prolong the shelf life without any toxic side effects.

8. China's Hygienic Standard for the Use of Food Additives for bread. For instant noodles, the maximum usage is 0.2g/kg for soups and 1.0g/kg for meat products.