D-sodium erythorbate, also known as sodium red alginate is an antioxidant and anti-corrosion coloring agent widely used in foods. Foreign countries began producing D-isoascorbate in the 1950s, and China began production in the 1980s. China's D-isoascorbate industrial started late, but the output is very high, and it has formed an annual output of about 600 tons. China's D-isoascorbate has also been exported to many countries including the United States, Japan and Australia. At present, the synthesis of sodium D-isoascorbate is generally carried out by indirect synthesis, that is, the fermentation of D-glucose by bacteria to produce 2-keto-D-gluconic acid (or calcium salt), and the chemical conversion.
E-sodium erythorbate, also known as sodium erythro-sodium sulphate, is a new type of bio-type food anti-oxidation, antiseptic and fresh-keeping coloring agent. D-Sodium ascorbate prevents the formation of carcinogens in salted products - nitrosamines. It eliminates the undesirable phenomena such as discoloration, odor and turbidity of food and beverage. It is widely used in antisepsis and preservation of meat, fish, vegetables, fruits, alcohol, beverages and canned foods. D-sodium erythorbate mainly uses rice as the main raw material and is produced by microbial fermentation. D-isoascorbate is produced according to the national GB8273 - 87 standards. The dosage and specific application range are implemented according to 2760 paper.
D-sodium erythorbate is a white and yellowish white crystal grain or a crystalline powder. It is odorless, tasteless, and has a melting point above 200 ° C. It is quite stable when exposed to air in a dry state. However, D-sodium erythorbate is oxidized in aqueous solution with air, metal, heat and light. It is easily soluble in water. Its solubility at room temperature is 16g/100ml, almost insoluble in ethanol, and the pH of 1% aqueous solution is 6.5- 8.0.
The main purpose
D-Sodium erythorbate is an important antioxidant preservative in the food industry, which can maintain the color, natural flavor, and extend the shelf life of the food without any side effects. In the food industry, it is mainly used in meat products, fruits, vegetables, canned foods, jams, beer, soda, fruit tea, juice, wine, etc.