Description

Sodium Erythorbate is widely considered to be an anti-oxidant which is the sodium salt of erythorbic acid . While when mixed with water, it will react with atmospheric oxygen and other oxidizing agents. In meat curing, Sodium Erythorbate is able to control and accelerate the nitrite curing reaction and make it looks bright. It is primarily utilized in frankfurters, bologna, and cured meats.Sodium Erythorbate will accelerate the rate of curing by breakdown the nitrite and speeding up the setting of the pink color pigment.The antioxidant properties of Sodium Erythorbate will prevent rancidity. Moreover, it prevents color from fading.Compared to sodium ascorbate, Sodium Erythorbate is a relatively more stable. It has the identical antioxidant effect.Uses and applications: Sodium Erythorbate is antioxidant and antiseptic.Sodium Erythorbate can be utilized for all types of canned, jam and frozen fish, etc as food antioxidants, preservatives and coloring agent. Sodium Erythorbate is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid.The use of erythorbic acid and sodium erythorbate as a food preservative has increased remarkably since the FDA forbidden the use of sulfites as preservatives in foods intended to be eaten fresh (such as ingredients for fresh salads) and as food processors have responded to the fact that some people are allergic to sulfites.