Food antioxidant Erythorbic acid uses

Erythorbic acid is isomers of l-Ascorbic acid, it has strong restoring function. In terms of physiological effects, despite the function of Ascorbic acid on scurvy is only 1/20 of l-Ascorbic acid, but in lowering blood pressure, diuretic, hepatic, pigment excretion and detoxification and other aspects, it roughly the same as l-Ascorbic acid. Erythorbic acid and sodium salt - sodium isoascorbate is widely used, so it can be used: as food anti-oxidant; as auxiliary material of drug or health supplies; as stabilizer of chemical raw materials; as except oxygen, and anti-corrosion, and except scale solvent of important component; as electrolytes of electrolytic and plating; as metal micro-powder of production and heavy metal of recycling. In addition, erythorbic acid is also applied to textile, building materials and daily-use chemical industry.

Although isoascorbic acid and its sodium salt is widely used, but its main use is still in the area of food processing. Erythorbic acid and its sodium salt does not exist in the natural foods, and the products in the market are synthetic products. The production technology of erythorbic acid currently has three main categories: direct, indirect method of fermentation and enzyme fermentation method. The erythorbic acid toxicological evaluation reports from FAO/WHO Joint food additives Expert Committee on show that: Erythorbic acid does not have any specific toxic or carcinogenic, unimpeded absorption of vitamin c in the body. Erythorbic acid are widely used in food processing at home and abroad since the 1990s. Erythorbic acid and its sodium salt is widely used in canned meats, canned fruits and vegetables, beer, fruit juice, jam, frozen seafood, etc. It prevents the formation of carcinogenic nitrosamines in salted, improved colour, odour and turbidity phenomena in food and beverage. It is a good food additive with high security and low prices.

Erythorbic acid is widely used in meat products, fish products, salted fish, shellfish and antioxidative effect of frozen products in Japan. It also prevent fish and shellfish of unsaturated fatty acids from smell and odor. For meat products, erythorbic acid by adding 0.5~0.89/kg; as frozen fish and shellfish products, using 0.1%~0.6% erythorbic acid aqueous solution to impregnated before freezing; the use of fruit juice and drink for 0.01%~0.025%. Erythorbic acid has been used for fruit and vegetable cans as well as antioxidant cream and cheese. If you have interest, please click here to get more about okchem here, thanks!