N/A

N/A

1.What is Sodium Erythorbate?

Sodium erythorbate is a new type of bio-type food antioxidation, anti-corrosion, and fresh-keeping coloring agent. It can prevent the formation of nitrosamines, a carcinogen in salted products, and eliminate the undesirable phenomena such as discoloration, odor, and turbidity of food and beverage. It is widely used for antisepsis and preservation of meat, fish, vegetables, fruits, alcohol, beverages and canned foods. Mainly using rice as the main raw material, the product is obtained by microbial fermentation. Antioxidant properties: The anti-oxidation ability of serotonin sodium far exceeds that of vitamin C sodium, and it does not enhance the action of vitamins, but it does not hinder the absorption and utilization of sodium ascorbate. The body's intake of sodium erythorbate can be converted into vitamin C in the human body.

2.How is Sodium Erythorbate produced?

1. It is produced by fermenting D-glucose with Pseudomonas fluorescens Kl005 or Arthrobacter globulus K1022 to produce 2-keto-D-gluconic acid (or calcium salt), and then it is esterified, transformed and refined. Fermentation medium composition (%): glucose 18, yeast paste 0.3, K2HPO4-3H2O 0.05, KH2PO40.05, MgSO4-7H2O0.025, CaC034.5; the fermentation temperature is controlled at 30-35 ℃, the fermentation cycle is 30h, the fermentation conversion rate is 79.9%. Fermentation liquid plus sulfuric acid, activated carbon to acidification and decolorization, and then plate and frame pressure filtration to get clear liquid, yield 96.6%; purified fermentation liquid concentrated under reduced pressure, add methanol, sulfuric acid reflux esterification 5h, freeze crystallization, centrifugal dumping filtration to get methyl ester, esterification yield 82.1%. Methyl ester with methanol, alkaline methanol solution under reflux conditions for conversion, freezing crystallization, drying of D-isoascorbic acid sodium crude, conversion yield 87.3%; will be dissolved in hot water and then add activated carbon decolorization, and insulation and pressure filtration, the clear liquid by freeze crystallization, centrifugal dumping filtration, washing, vacuum drying of the finished product, the mother liquor recovery, refining yield of 88.0%. 2. Glucose as raw material, after fermentation, then by esterification, transposition refining system. 3. Produced by reacting isoascorbic acid with sodium hydroxide or sodium carbonate.

3.How is Sodium Erythorbate stored and distributed?

Store under dry inert gas, keep container tightly closed, store in a cool, dry place Store in a cool, ventilated place. The storage should be dedicated and not mixed with other items. Pay attention to fire prevention. Polymerization inhibitor should be added before storage and transportation. Before transportation, check whether the packing container is complete and sealed, and make sure the container is not leaking, collapsing, falling or damaged during transportation. Strictly prohibit mixing and transporting with oxidizing agents, acids, alkalis, edible chemicals and so on. The transport vehicle and ship must be thoroughly cleaned and sterilized, otherwise it is not allowed to ship other items. When transported by ship, the fitting position should be far away from bedrooms, kitchens, and isolated from the cabin, power supply, fire source and other parts. Road transportation should follow the prescribed route.

4.What is Sodium Erythorbate used for?

1. In meat products: as a coloring aid, maintain color, prevent the formation of nitrosamines (such as nitrite), improve flavor, not easy to fade. Pickled vegetables: to maintain color and improve flavor. 2. Frozen fish and shrimp: to maintain the color and luster, to prevent the surface oxidation of the fish to produce rotten smell. 3. beer and wine: added after fermentation to prevent odor and turbidity, maintain color and flavor, and prevent secondary fermentation. 4. Juice and sauces: add when bottling to maintain natural VC, prevent color fading and keep original flavor. 5. Fruit storage: spray or use with citric acid to maintain color and flavor and extend storage period. 6. Canned goods: add to soup before canning to maintain color and flavor. 7. Used in bread, it can keep the color, natural flavor and prolong the shelf life of bread. 8, China <> stipulates that it can be used in bread, instant noodles. Instant noodles. The maximum use amount is 0.2g/kg, and the maximum use amount for soup and meat products is 1.0g/kg.