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Premium Erythorbic Acid CAS 89-65-6 for Food Preservation
| Price | $3.20 |
|---|---|
| Min Order | 1000 kg |
| Availability | In Stock |
| Shipping From | Henan, China |
| Popularity | 502 people viewed |
Model NO.:
Erythorbic Acid
CAS No.:
89-65-6
Formula:
C6h8o6
EINECS:
201-928-0
Packaging Material:
Carton
Storage Method:
Normal
Shelf Life:
>12 Months
Type:
PG
Resource:
Natural
Description:
White or Slightly Yellow Crystalline Powder
Identity:
Positive
Assay:
99.0-100.5
Melting Range:
164-172 with Decomposition
Test for Ascorbic Acid:
Passes Test
Specific Rotation [α]:
-16.5~-18.0
Residue on Ignition:
Nmt 0.3%
Loss on Drying:
Nmt 0.4%
Heavy Metals (as Pb):
Nmt10mg/Kg
Lead:
Nmt 2mg/Kg
Arsenic:
Nmt 3mg/Kg
Mercury:
Nmt 1mg/Kg
Oxalate:
Passes Test
Total Plate Count:
Max. 1000 Cfu/G
Mould:
Max. 100 Cfu/G
Trademark:
NTY
Transport Package:
25kg/Carton, 1 Mts with Pallet
Specification:
40*30*25
Origin:
China
HS Code:
2932209090
Product Description
Erythorbic Acid, also known as D-isoascorbic acid or sodium erythorbate (its common salt form), is a stereoisomer of ascorbic acid (vitamin C). It is a naturally occurring organic compound, though it is typically produced synthetically via fermentation processes for commercial use. Erythorbic Acid is widely recognized as a highly effective antioxidant and food additive, valued for its ability to preserve freshness, color, and flavor in various applications.
Key Features:
Powerful Antioxidant: Inhibits oxidation in food and beverages, extending shelf life by preventing rancidity, discoloration, and nutrient degradation.
Water-Soluble: Easily dissolves in water, making it ideal for liquid-based formulations like beverages or marinades.
Non-Toxic & Safe: Approved by regulatory bodies (e.g., FDA, EFSA) as a food-grade additive (E315 or E316 for its sodium salt).
Synergistic with Nitrites: Enhances the efficacy of nitrites in cured meats while reducing nitrosamine formation (a potential carcinogen).
pH Stability: Effective across a broad pH range, suitable for acidic and neutral products.
Color & Flavor Preservation: Maintains vibrant colors in fruits, vegetables, and meats without altering taste.
Powerful Antioxidant: Inhibits oxidation in food and beverages, extending shelf life by preventing rancidity, discoloration, and nutrient degradation.
Water-Soluble: Easily dissolves in water, making it ideal for liquid-based formulations like beverages or marinades.
Non-Toxic & Safe: Approved by regulatory bodies (e.g., FDA, EFSA) as a food-grade additive (E315 or E316 for its sodium salt).
Synergistic with Nitrites: Enhances the efficacy of nitrites in cured meats while reducing nitrosamine formation (a potential carcinogen).
pH Stability: Effective across a broad pH range, suitable for acidic and neutral products.
Color & Flavor Preservation: Maintains vibrant colors in fruits, vegetables, and meats without altering taste.
| Quality standard of Erythorbic Acid E 315 & FCC9 | |
| Item | Index |
| Description | White or slightly yellow crystalline powder |
| Identity | Positive |
| Assay | 99.0-100.5 |
| Melting Range | 164oc-172oc with decomposition |
| Test for Ascorbic Acid | Passes test |
| Specific Rotation [α] | -16.5º~-18.0º |
| Residue on Ignition | NMT 0.3% |
| Loss on Drying | NMT 0.4% |
| Heavy Metals (as Pb) | NMT10mg/kg |
| Lead | NMT 2mg/kg |
| Arsenic | NMT 3mg/kg |
| Mercury | NMT 1mg/kg |
| Oxalate | Passes test |
| Total Plate count | Max. 1000 cfu/g |
| Mould | Max. 100 cfu/g |
| Yeast | Max. 100 cfu/g |
| Coliforms | Max. 3/g |
| E.Coli | Negative in 25 g |
| Shelf Life | Two years |
Food Industry:
Meat & Poultry: Used in cured meats (e.g., sausages, bacon) to fix color, inhibit bacterial growth, and reduce nitrite residues.
Beverages: Protects juices, soft drinks, and beers from oxidative spoilage.
Frozen Foods: Prevents browning and texture loss in frozen fruits, vegetables, and seafood.
Bakery Products: Extends freshness in doughs and baked goods. Pharmaceuticals: Stabilizes oxygen-sensitive medications and supplements.
Cosmetics: Acts as an antioxidant in skincare products to prevent ingredient degradation.
Industrial Uses: Serves as a reducing agent in chemical processes and photography.
Meat & Poultry: Used in cured meats (e.g., sausages, bacon) to fix color, inhibit bacterial growth, and reduce nitrite residues.
Beverages: Protects juices, soft drinks, and beers from oxidative spoilage.
Frozen Foods: Prevents browning and texture loss in frozen fruits, vegetables, and seafood.
Bakery Products: Extends freshness in doughs and baked goods. Pharmaceuticals: Stabilizes oxygen-sensitive medications and supplements.
Cosmetics: Acts as an antioxidant in skincare products to prevent ingredient degradation.
Industrial Uses: Serves as a reducing agent in chemical processes and photography.
Advantages Over Ascorbic Acid:
While chemically similar to vitamin C, Erythorbic Acid lacks its vitamin activity, making it a cost-effective alternative for non-nutritive antioxidant purposes. It is particularly favored in meat processing for its superior nitrite compatibility and stability under heat.
While chemically similar to vitamin C, Erythorbic Acid lacks its vitamin activity, making it a cost-effective alternative for non-nutritive antioxidant purposes. It is particularly favored in meat processing for its superior nitrite compatibility and stability under heat.
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