Food Grade Antioxidant and Preservatives Powder Sodium Erythorbate E316 CAS 7378-23-6

• CAS No.: 7378-23-6
• Formula: C6h7nao6
• EINECS: 228-973-9
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: FD087
• Type: Antioxidant and Preservatives
• Resource: Chemosynthesis
• Transport Package: as Required
• Specification: 25kg/Drum, DRUM, Aluminum Foil Bag
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 50000 Kilogram/Kilograms Per Month

Product Description

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. They are used in meat processing, fruits, vegetable, tin and jam etc. Also they are used in drinks, such as beer, grape wine, soft drink, fruit tea and fruit juice etc.
1.Appearance: White, crystalline powder.


2.Package: 25 KG/CTN
3. Shelf life:24 months
4.Storage:Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.

Sodium erythorbate is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316.

The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh (such as ingredients for fresh salads) and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.

1. Meat products: as hair color AIDS, maintain color, prevent the formation of nitrosamines (such as nitrite) and improve flavor Sodium disoascorbic acid The cut will not fade easily. Pickle pickles: maintain color and improve flavor.
2. Frozen fish and shrimp: maintain color and prevent the surface oxidation of fish from producing rancid smell.
3. Beer and wine: added after fermentation to prevent odor and turbidity, maintain color and fragrance, and prevent secondary fermentation
4. Juice and sauce: add in the bottle, keep the natural VC, prevent fading 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 goods: add the juice to keep the color and flavor before filling.
7. It can be used in bread to maintain its color, natural flavor and extended shelf life without any toxic or adverse effects.
8. China < food additives are used in bread and instant noodles according to the hygienic standard >. The maximum usage is 0.2g/kg for soup and 1.0g/kg for meat products.


 

Items		Standards
Description		White, crystalline powder
Assay (%)		98.0 ~ 100.5
Loss on drying (%)		0.25 Max
Specific Rotation		+95.5°~ +98.0°
Oxalate		Passes Test
PH Value		5.5~8.0
Heavy Metals (as Pb) (mg/kg)		10 Max
Lead(mg/kg)		2 Max
Arsenic(mg/kg)		3 Max
Mercury(mg/kg)		1 Max
Clarity		Passes test