| CAS No.: | 6381-77-7 7378-23-6 |
|---|---|
| Formula: | C6h7nao6 |
| EINECS: | 228-973-9 |
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1.Basic Information:
a. Chemical name: Sodium D-erythorbate. It is an organic salt. Its chemical structure is similar to sodium ascorbate (sodium vitamin C), but it is different in spatial structure.
b. Molecular formula: [Formula should be provided here], with a relative molecular weight of 198.11.
c. Appearance: Generally, it is in the form of white to off-white crystalline powder or granules. This appearance makes it easy to be evenly mixed in food and other products without adversely affecting the overall appearance of the product.
2.Physical Properties:
a. Solubility: Freely soluble in water and forms a clear and transparent solution in water. Its solubility increases with rising temperature.
b. In the food processing process, this characteristic enables it to be conveniently added to various aqueous systems such as beverages, juices, pickling liquids, etc. However, it is almost insoluble in organic solvents such as ethanol and ether.
c. Odor and taste: Basically has no special odor and has a slightly salty and sour taste. This makes it not cause significant interference to the original flavor of food when added to food. In some food processing processes, such as meat curing and vegetable processing, this slight taste can be masked by other seasonings.
3.Chemical Properties:
Stability: Relatively stable in a dry state but easily oxidized in an aqueous solution. Its antioxidant property is related to its ability to release hydrogen atoms. By providing hydrogen atoms to free radicals, it is oxidized itself, thereby preventing the oxidation reaction of other substances. However, under conditions such as light, high temperature, and high humidity, its antioxidant performance may be affected to a certain extent.
4.Functional Characteristics:
a.Antioxidant function: As a highly efficient antioxidant, it is widely used in the food industry. It can effectively prevent the oxidation of oils, pigments, vitamins and other components in food. For example, adding sodium erythorbate to cooking oil can prevent the oil from producing rancid odor due to oxidation; in the processing of canned fruits, it can prevent the oxidation of vitamin C and other nutrients in fruits and maintain the color of fruits at the same time, prolonging the product's shelf life.
b. Color retention function: For foods such as meat, poultry, and fish, sodium erythorbate can combine with myoglobin to prevent it from oxidation and discoloration. In meat processing, such as making sausages and hams, it can make meat products maintain a bright red color and improve the sensory quality of products. For some vegetables that are prone to browning, such as potatoes and apples, adding sodium erythorbate during processing can inhibit enzymatic browning reactions and maintain the original color of vegetables.
c.Preservation function: In addition to antioxidant and color retention functions, sodium erythorbate can also inhibit the growth and reproduction of microorganisms to a certain extent. By adjusting the oxidation-reduction potential of food, it creates an environment unfavorable for the growth of microorganisms, thereby prolonging the preservation period of food. In the preservation treatment of some fresh foods, such as fresh-cut fruits and fresh fish, sodium erythorbate can play an auxiliary preservation role.
5. Application Fields:
a. Food industry: It is a widely recognized food additive. In meat processing, it is used for antioxidant and color retention of products such as cured meat, sausages, and hams; in fruit and vegetable processing, it is used in products such as canned fruits, vegetable juices, and preserved fruits to prevent discoloration and loss of nutrients;in the beverage industry, it is used in juice beverages, tea beverages, etc. to prolong the product's shelf life.
b .Cosmetics industry: Its antioxidant property can be used in skin care products to help prevent skin cells from being damaged by oxidation and slow down the skin aging process. However, its application in cosmetics is relatively less than in the food industry.
c. Pharmaceutical industry: In the production process of some drugs, it can be used as an auxiliary antioxidant ingredient to prevent the oxidation and deterioration of drug components.
| Item | Target | Results |
| Description | White, crystalline powder or granules | Conforms |
| Identification | Positive reaction | Conforms |
| Assay (%) | 98.0 ~ 100.5 | 99.86 |
| Loss on drying (%) | 0.25max | 0.10 |
| Specific Rotation | +95.5°~ +98.0° | +96.61° |
| Oxalate | Passes Test | Conforms |
| PH Value | 5.5~8.0 | 7.00 |
| Heavy Metals (as Pb) (mg/kg) | 10max | Conforms |
| Lead(mg/kg) | 5max | Conforms |
| Arsenic(mg/kg) | 3max | Conforms |
| Mercury(mg/kg) | 1max | Conforms |
| Clarity | Passes test | Conforms |
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