Sodium erythorbate is a new type of biological food antioxidant, preservative and color aid. It can prevent the formation of nitrosamines, carcinogenic substances in pickled products, and eradicate discoloration, peculiar smell and turbidity of food and drinks. Widely used in meat, fish, vegetables, fruits, wine, beverage and canned food preservative. Mainly with rice as the main raw material, using microbial fermentation production to obtain products. Sodium erythorbate is an important antioxidant preservative in the food industry, which can maintain the color, natural flavor, extend the shelf life of food, and has no toxic and side effects. In the food industry, it is mainly used in meat products, fruits, vegetables, cans, jams, beer, soda, fruit tea, fruit juice, wine.
Sodium erythorbate and VC are non-toxic and harmless to human body, its biggest advantage is no sour taste, which is different from VC, can be used for a variety of cakes, bread and other food products as well as sausage, ham and other meat products as an antioxidant preservative. In the meat (such as sausage, ham, bacon, bacon, etc.), aquatic products, vegetables (a variety of pickles) during the pickling process to add sodium erythorbate, can replace nitrate hair color. Can also prevent nitrite amine carcinogens, and can improve the appearance of edible products, color, flavor, inhibit the growth of all kinds of bacteria. In fruit and vegetable preservation, because sodium erythorbate can inhibit the growth of some bacteria, and can inhibit the fruit and vegetable itself oxidase activity, so it can prevent the occurrence of fruit and vegetable Browning phenomenon.It is widely used in the preservation of fruits and vegetables, especially in canned foods and condiments, and plays a great role in improving the appearance, color and flavor of canned fruits.
