Sodium Ascorbate

Sodium Ascorbate can prevent the formation of carcinogenic nitrosamines and elimination of food and beverage color, odor, turbidity and other negative phenomena. Sodium Ascorbate is an important food industry in antioxidants, preservatives, not only to maintain the color and natural flavor of food, but also extend their shelf life, without any side effects.

Fooding is a Sodium Ascorbate Manufacturers, Suppliers and Wholesalers in China. You can inquiry Sodium Ascorbate price by email us: info@chinafooding.com or leave message on the Fooding web. Fooding ensure you can buy Sodium Ascorbate with a good Sodium Ascorbate price.

About Sodium Ascorbate

Sodium Ascorbate is a white to yellowish white crystalline powder or granules, E301, odorless, taste slightly salty. E301 decomposition temperature of 218 ℃, dry state more stable E301, E301 to deepen the color when exposed to light, moisture absorption and after the slow oxidation and decomposition in aqueous solution. E301 ascorbic acid soluble in water than (62g/100mL), 10% aqueous solution pH of about 7.5. Ascorbic acid and sodium bicarbonate reaction will be refined.

Sodium Ascorbate identification methods:
Sodium Ascorbate showed ascorbic acid and sodium reaction. See response to L-ascorbic acid ascorbic acid identification method. See acidity regulator sodium sodium carbonate reaction identification method.
Sodium Ascorbate 1g 0.9gL-equivalent to the physiological role of ascorbic acid, E301 ascorbic acid soluble than in water, and no sour, E301 easy to use, a reduction, E301-134-03-2 has anti-oxidants and protect coloring.

References on Sodium Ascorbate

[1]. Uehara H, Luo S, Aryal B, Levine RL, Rao VA. Distinct oxidative cleavage and modification of bovine [Cu- Zn]-SOD by an ascorbic acid/Cu(II) system: Identification of novel copper binding site on SOD molecule. Free Radic Biol Med. 2016 Feb 10;94:161-173.

[2]. Wojdyło A, Carbonell-Barrachina ÁA, Legua P, Hernández F. Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits. Food Chem. 2016 Jun 15;201:307-14.

[3]. King AM, Glass KA, Milkowski AL, Seman DL, Sindelar JJ. Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage. J Food Prot. 2016 Feb;79(2):184-93.

[4]. Severini C, Giuliani R, De Filippis A, Derossi A, De Pilli T. Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli. J Food Sci Technol. 2016 Jan;53(1):501-10.