Food Additives

Description:Sodium Erythorbate is a new type antioxidant, which acts as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. It has been confirmed as a statutory food additive by FAO and WHO. Taking starch as its main ingredient, it is produced by the fermentation of microorganism. Sodium Erythorbate can keep food color and natural flavor, and prolong the shelf time, without any side effects.Specification:
Item Specification
Appearance Distinctly White ,fine powder,newtral odor and taste
Identification A To B
Fineness(100 meshes) 99.5% Min
Whiteness 90.0%
Spot 1 pcs/cm2 Max
Moisture 14.0 % Max
Ash 0.15 % Max
PH Value 5.4-6.4
Sulphur Dioxide(So2) 0.003 Max
Protein 0.35% Max
Oxidizing Substance conforms
Iron 0.01% Max
Heavy metal Conforms
Bacilli ≤1000pcs/G
Mildew/Leaf Mold ≤100pcs/G
Intestines Bacillus None
Usage:The Sodium Erythorbate is mainly used in the foodstuff industry. It can be usedas the antioxidant of food in meat food, fish food, beer, fruit juice, syrup crystal,
fruit and vegetable tin, cake, dairy produce, confiture, cherry, pickles, 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 beverages 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 and 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)).