Sodium Erythorbate

Sodium Erythorbate is an antioxidant, preservative aid reagent. Pickled products can prevent cancer-causing substances - the formation of nitrosamines, the eradication of food and beverage color, odor and turbidity and other undesirable phenomena.

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

About Sodium Erythorbate

Sodium Erythorbate mainly rice as the main raw material, production for microbial fermentation products. E316 antioxidant: Sodium Erythorbate antioxidant capacity than vitamin C and sodium far, no vitamins to strengthen the role, but E316 will not hinder the bodys absorption and utilization of sodium ascorbate. Uptake of E316 in the human body can be transformed into vitamin C.

Sodium Erythorbate for the food industry, an important antioxidant preservative, can keep food color, natural flavor, extend shelf life, and Sodium Erythorbate without any side effects, in the food industry, Sodium Erythorbate is mainly used for meat products, fruits, vegetables, canned , jam, beer, soft drinks, tea, fruit juice, wine. Sodium Erythorbate Storage and transport: E316 ventilation should be stored in airtight, dry, dark warehouse, not mixed together with toxic substances, transport and storage requirements of the same. China < provides E316 for bread noodles. Maximum use of 0.2g/kg, for soup, meat maximum use of 0.5g/kg.

References on Sodium Erythorbate

[1]. Karpińska-Tymoszczyk M. The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs. J Food Sci Technol. 2013 Jun;50(3):443-54.

[2]. Karpińska-Tymoszczyk M. The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions. Br Poult Sci. 2010 Dec;51(6):745-59.

[3]. Spigno G, Pagella C, De Faveri MD. Innovation in sodium erythorbate production: the use of membrane-reactors. Ann Chim. 2001 Mar-Apr;91(3-4):221-8.

[4]. Mancini RA, Hunt MC, Seyfert M, Kropf DH, Hachmeister KA, Herald TJ, Johnson DE. Comparison of ascorbic acid and sodium erythorbate: Effects on the 24h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres. Meat Sci. 2007 Jan;75(1):39-43.