Product Details

Sodium Erythorbate

It is the sodium salt of erythorbic acid, a stereoisomer of sodium ascorbate.

Likewise, it is used as an antioxidant, a preservative and a curing accelerator in meat and fish products.

The European food additive number for it is E316.

Item	Specifications	Results
Assay	98.0%-100.5%	99.2%
Description	White crystalline powder	Conforms
Identification	Positive	Positive
Specific Rotation(at 25ºC)	+95.5°~ +98°	+96.7°
pH(1:20)	5.5-8.0	7.3
Loss on drying	≤0.25%	0.04%
Lead	≤2ppm	<2ppm
Heavy metals(as Pb)	≤10ppm	<10ppm
Arsenic	≤3ppm	<3ppm
Mercury	≤1ppm	<1ppm
Sodium	Passes test	Conforms
Ascorbic Acid/Colour reaction	Freely soluble in water,very slightly soluble in ethanol	Conforms
Solubility	Passes test	Conforms
Oxalate	Passes test	Conforms
Conclusion	The results conforms with the Standard of FCC VII& E316.
Up to the standard

Processed Meat:

Sodium erythorbate is used primarily to bring out a nice red color in sausage, ham, bacon and other cured meat products or fish products as it can accelerate the reduction of nitrite & nitrate to nitric oxide which generates the pink colour in meat.

Fruit & Vegetables:

It functions as an antioxidant to keep the freshness and flavor by inhibiting the browning by scavenging oxygen and by reducing quinones back to polyphenol compounds. It is used by spraying or dipping fruit and vegetables in an aqueous solution of sodium erythorbate.

Fresh Meat:

It can prolong color stability and extend its shelf life.