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Sodium Erythorbate
Product: Sodium erythorbate
Molecular Formula C6H7NaO6H2O
Molecular Weight 216.12
CAS Number 6381-77-7
EINECS number 228-973-9
E Number E316
Description & Application
Sodium erythorbate is produced by fermentation of corn sugar to meet the specifications outlined in the Food Chemicals Codex (F.C.C.),and it has been proven nontoxic in all applications, an antioxidant which can be used in various food systems: e.g. meat, fish, beverages, fruit and vegetables, etc. It is an epimer (structural mirror image) of sodium ascorbate and is identical in antioxidant effect. It may be used to preserve freshness in fruit and vegetables. It does this by preventing discoloration and development of off-flavors. Sodium erythorbate serves as an inhibitor of enzymatic browning by scavenging oxygen and by reducing quinones back to polyphenol compounds before they can undergo the reactions to produce brown pigments. Fruit and vegetables can be protected by spraying or dipping them in an aqueous solution of sodium erythorbate. The most common methods of incorporating the antioxidant in fish tissue are: dipping, glazing, injection and spraying. In meat products Eribate is used for faster processing and better appearance and flavor. The industrial utilization of sodium erythorbate is increasing because of its recognized safety and environmental friendliness. Sodium erythorbate is selected as an additive for boiler water based of four key properties: non toxic, oxygen scavenger, reducing agent, passivation agent
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