Product Information

Sodium Erythorbate is white or yellow white crystal grain or crystal powder, odorless, has little salt, the melting point is over 2000C, it is rather stable when being dry exposed to the air, but in the water solution, when there is air, metal, heat and light, the oxidation will occur. It easily dissolves in water, 16g/100ml at normal temperature, hardly dissolves in ethanol, the PH value of 2% water solution is 6.5-8.0.

Functional use: Preservative; antioxidant in food.
As a food additive, it has E number E316.
The USA FDA (1980) has listed the Sodium Erythorbate as the general public safety substance.

Structural unit and Molecular structure

Chemically, it is the sodium salt of erythorbic acid. It is an epimer (structural mirror image) of sodium ascorbate and is identical in antioxidant effect. Sodium erythorbate may be used to preserve freshness in fruit and vegetables. It does this by preventing discoloration and development of off-flavors. Sodium erythorbate serves as an inhibitor of enzymatic browning by scavenging oxygen and by reducing quinones back to polyphenol compounds before they can undergo the reactions to produce brown pigments.
Chemical Formula: C6H7NaO6·H2O; Molecular weight: 216.12 g/mol

Sodium 5-(1,2-dihydroxyethyl)-3-hydroxy -4-oxo-furan-2-olate

Manufacture and Quality Control of Sodium Erythorbate

Regarding Quality Control points during and after production of Sodium Erythorbate, note that WENDA Sodium Erythorbate meets with FCC IV and USP, GMO-free and other international food additive standards. Products are produced in accordance with CGMP/HACCP /ISO requirements. We have the certification of ISO9001:2000, ISO22000 (HACCP), HALAL and KOSHER.

Properties and Application of Sodium Erythorbate

• Antioxidation property: the antioxidation property of the Sodium Erythorbate is great larger than the one of cenolate (Sodium VC), has no effects to identify the Vitamin C, but it will not persuade the body to absorb and use the Sodium Erythorbate. The body culls the Sodium Erythorbate and changes it into Vitamin C inside the body.
• The physiological effects of the Sodium Erythorbate is only the 1/20 of the VC on anti-scurvy, but it is approximately same to the VC on drop blood pressure, diuresis, generating of hepatic glycogen, discharging of pigment, detoxifcation.
• Application fileds: Sodium Erythorbate is mainly used in foodstuff industry, used as the antioxidant of the food, broadly used in meat food, fish food, beer, fruit juice, syrup crystal, fruit and vegetable tin, cake, dairy produce, confiture, sherry, pickles, and grease etc. the dosage to the meat foods is 0.5~1.0g/kg.
  

To the frozen fish, the fish should be infused in the 0.1%-0.8% water solution before freezing.

The dosage in the beverage such as syrup is 0.01%~0.03%, apple and bechamel tin: 0.15g/kg (dosage of single or together with the VC), luncheon meat, cooked meat powder, cooked front leg pork, cooked ham, the dosage is 0.5g/kg (dosage of single or together with the VC and other sodium salt, counted the VC ), for the peach, apple jam: 2g/kg,for the fruit tin, it is 0.75-1.5g/l, for the nature syrup, it is 0.08-0.11g/l, for the beer, it is 0.03g/l (FAO/WHO(1977)).

 Presentation Units and Shelf Life