| Customization: | Available |
|---|---|
| CAS No.: | 6381-77-7 |
| Formula: | C6h7nao6 |
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What is Sodium erythorbate?
| Test Items | Test Parameters | Test Results |
| Appearance | White crystalline powder | Conforms |
| Identification | Positive | Positive |
| Assay(C6H7O6Na·H 2O) | 98.0%~100.5% | 99.3% |
| 25 Specific rotation[α]D |
+95.5°~+98.0° | +96.4° |
| pH | 5.5~8.0 | 7.3 |
| Arsenic | 3PPM Max | Less than 3PPM |
| Lead | 2PPM Max | Less than 2PPM |
| Mercury | 1.0 PPM Max | Less than 1.0 PPM |
| Oxalate | Passes E316 test | Passes E316 test |
| Heavy metals(as Pb) | 10PPM Max | Less than 10PPM |
| Tartrates | Passes E316 test | Passes E316 test |
| Loss on drying | 0.25% Max | 0.06% |
1. In meat products: As a hair color additive, it can keep the color, prevent the formation of nitrosamines (such as nitrite), improve the flavor, and not fade easily. Pickled pickles: maintain color and improve flavor.
2. Frozen fish and shrimp: keep the color and prevent the fish surface from oxidizing and producing a putrid smell.
3. Beer and wine: added after fermentation to prevent odor and turbidity, maintain color, aroma and prevent secondary fermentation
4. Fruit juice and sauce: added during bottling to maintain natural VC, prevent fading and maintain original flavor.
5. Fruit storage: spray or use with citric acid to maintain color and flavor and extend the storage period.
6. Canned products: add soup before canning to keep color, smell and taste.
7. It can keep the color, natural flavor and extend the shelf life of bread.
8. China<<Hygienic Standard for the Use of Food Additives>stipulates that the maximum use amount is 0.2g/kg for bread and instant noodles, and 1.0g/kg for soup and meat products
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