Sodium Erythorbate Chemical Food additives Soy Milk Preservatives

Sodium Erythorbate is a new type of bio-type food anti-oxidation, anti-corrosion and fresh-keeping coloring agent. It can prevent the formation of nitrosamines, a carcinogen in salted products, and eliminate the undesirable phenomena such as discoloration, odor and turbidity of food and beverage. It is widely used in antisepsis and preservation of meat, fish, vegetables, fruits, alcohol, beverages and canned foods.

Sodium Erythorbate Application field

1. In meat products: as a coloring aid, maintain color, prevent the formation of nitrosamines (such as nitrite), improve flavor, the incision is not easy to fade. Pickled pickles: Maintain color and improve flavor.

2. Frozen fish and shrimp: Keep the color and prevent the surface of the fish from oxidizing and producing rancid smell.

3. Beer and wine: added after fermentation to prevent odor and turbidity, maintain color and fragrance, prevent secondary fermentation

4. Juices and Sauces: Add in the bottling, keep the natural VC, prevent fading, and maintain the original flavor.

5. Fruit storage: Spray or mix with citric acid to maintain color and extend shelf life.

6. Canned products: Add to the soup before filling, keep the color and fragrance.

7. Used in bread to maintain the color, natural flavor and extended shelf life of the bread without any side effects.