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D- Sodium isoascorbate (d-sodium erythorbate), also known as sodium erythorbate, is a new type of bio-type food antioxidant, preservative and color-enhancing agent. It can prevent the formation of carcinogenic substances - nitrosamines in pickled products, and eliminate the discoloration, odor and turbidity of food and beverages and other undesirable phenomena. Widely used in meat, fish, vegetables, fruits, alcohol, beverages and canned food anticorrosion freshness and color. It mainly takes rice as the main raw material and adopts microbial fermentation to produce the product. Produced according to national GB8273-87 standard. The dosage and specific scope of application are in accordance with 2760. Where is the main use?

Sodium D-isoascorbate is an important antioxidant preservative in the food industry, which can maintain the color and luster of the food, natural flavor, prolong the shelf life without any toxic side effects, and is mainly used in the food industry for meat products, fruits and vegetables, canned food, jam, beer, soft drinks, fruit tea, fruit juices, wines and so on.

1.Is it harmful to human body?

Sodium D-isoascorbate has been recognized by the World Health Organization and the World Food and Agriculture Organization as a green antioxidant preservative, and has been recognized by the U.S. FDA, Canada and the European Union as a safe and effective food additive, which can be used as antioxidant preservative for all kinds of pastries, breads and other food products, as well as sausages, ham sausages and other meat products. The U.S. Food Chemical Compendium (FCC) and China's national standards have been included in the food antioxidant D-isoascorbic acid sodium, and its quality standards have been specified in detail.

2.What is the difference between sodium D-isoascorbate and potassium sorbate?

Sodium D-isoascorbate is an important antioxidant preservative in the food industry, which can maintain the color and luster of food, natural flavor, prolong the shelf-life without any toxic side effects, and is mainly used in the food industry for meat products, fruits, vegetables, canned food, jams, beer, soft drinks, fruit teas, fruit juices, wines and so on.

Potassium sorbate: cosmetic preservative. It is organic acid preservative. The added amount is generally 0.5%. It can be mixed with sorbic acid. Although potassium sorbate is easily soluble in water, easy to use, but its 1% aqueous solution pH value is 7-8, there is a tendency to make cosmetics pH value rise, in the use of attention should be paid.

3.Usage

For meat products, the dosage is 0.5~0.8/kg, and for frozen fish, it should be impregnated with 0.1%-0.6% aqueous solution before freezing. For fruit juices and other beverages, the dosage is 0.01%~0.025%. Canned apple sauce, 0.15g/Kg (alone or in combination with ascorbic acid) Luncheon meat, cooked minced meat, cooked pork foreleg, cooked ham, 0.5g/kg (alone in combination with ascorbic acid and its sodium salt, in ascorbic acid), peaches, applesauce:2g/kgCanned fruits0.75-1.5g/l,natural fruit juices0.08-0.11g/l.beer0.03g /l

4.Summarize

Nowadays, the development of food industry has led to the development of food additives, which have become ubiquitous in our lives, and the application of food additives in food has made great contributions to industrial food.

1) food additives to extend the preservation of food. Food additives in the preservatives to prevent the uncontrolled spread of microorganisms caused by food spoilage, greatly extending the shelf life of food. Antioxidants can also delay the oxidative deterioration of food, so that the stability of food and storage resistance has been greatly improved.

2) food additives to improve the color and flavor of food. Some foods in the processing process will be colored, taste changes, which requires some additives to assist, such as: coloring agents, bleach, spices, etc., so that on the one hand, change the flavor and texture of the food to meet a variety of consumer demand.

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