Audited Supplier
Sodiun erythorbate
6381-77-7
C 6 H 7 O 6 Na.H 2 O
228-973-9
Carton
Normal
>12 Months
PG
Natural
White Crystalline Powder or as Granules
Positive
Passes Test
Passes Test
Freely Soluble in Water, Very Slightly Soluble in
98.0%-100.5%
+95.5~+98.0
5.5~8.0
Nmt 10mg/Kg
Nmt 2mg/Kg
Nmt 3mg/Kg
Nmt 1mg/Kg
Passes Test
Nmt 0.25%
Nmt 0.1 G/100g
NTY
25kg/Carton, 1 Mts with Pallet
40*30*25
China
2932209090
Product Description
Sodium Erythorbate is a food-grade antioxidant and preservative, synthesized through the fermentation of glucose. As the sodium salt of erythorbic acid (a stereoisomer of ascorbic acid), it is widely used to prevent oxidation, retain color, and extend shelf life in food and beverage products. Sodium erythorbate is highly water-soluble and synergizes with nitrites in meat curing, reducing nitrosamine formation. It complies with FDA GRAS, EFSA, JECFA, and EU food additive (E316) standards.
Antioxidant Activity: Inhibits oxidation of fats, oils, and pigments to prevent rancidity and discoloration.
Nitrite Synergy: Enhances the efficacy of nitrites in cured meats while minimizing harmful byproducts.
Color Retention: Preserves vibrant hues in processed meats, fruits, and beverages.
Heat Stability: Maintains functionality in high-temperature processing (e.g., baking, canning).
Clean Label: Non-GMO, allergen-free, and recognized as a safe alternative to synthetic antioxidants.
| Quality standard of Sodium Erythorbate F.C.C.X, E-316 EU regulation 231/2012. | |
| Item | Index |
| Description | White crystalline powder or as granules |
| Identification | Positive |
| Test for color reaction | Passes test |
| Test for sodium | Passes test |
| Solubility | Freely soluble in water, very slightly soluble in ethanol |
| Assay | 98.0%-100.5% |
| Specific Rotation [α]D25 | +95.5º~+98.0º |
| PH(5%) | 5.5~8.0 |
| Heavy Metals (as Pb) | NMT 10mg/kg |
| Lead | NMT 2mg/kg |
| Arsenic | NMT 3mg/kg |
| Mercury | NMT 1mg/kg |
| Oxalate | Passes test |
| Loss on Drying | NMT 0.25% |
| Moisture | NMT 0.1 g/100g |
| Shelf Life | Two years |
Meat & Poultry Processing
Cured Meats (e.g., bacon, ham, sausages): Accelerates curing process and stabilizes pink color. Reduces residual nitrite levels and inhibits nitrosamine formation.
Fresh Meat Packaging: Extends shelf life by delaying oxidative spoilage.
Beverages
Fruit Juices & Soft Drinks: Protects against browning and vitamin C degradation.
Alcoholic Beverages: Prevents oxidation in wines and beers.
Cured Meats (e.g., bacon, ham, sausages): Accelerates curing process and stabilizes pink color. Reduces residual nitrite levels and inhibits nitrosamine formation.
Fresh Meat Packaging: Extends shelf life by delaying oxidative spoilage.
Beverages
Fruit Juices & Soft Drinks: Protects against browning and vitamin C degradation.
Alcoholic Beverages: Prevents oxidation in wines and beers.
Bakery & Snacks
Bread & Pastries: Delays staling and lipid oxidation in dough.
Fried Snacks: Reduces oil rancidity in potato chips and extruded products.
Canned & Frozen Foods
Canned Vegetables/Fruits: Maintains color and nutrient integrity during sterilization.
Seafood: Prevents discoloration in frozen shrimp and fish.
Pharmaceuticals
Vitamin Formulations: Stabilizes oxygen-sensitive active ingredients (e.g., vitamin C).
Bread & Pastries: Delays staling and lipid oxidation in dough.
Fried Snacks: Reduces oil rancidity in potato chips and extruded products.
Canned & Frozen Foods
Canned Vegetables/Fruits: Maintains color and nutrient integrity during sterilization.
Seafood: Prevents discoloration in frozen shrimp and fish.
Pharmaceuticals
Vitamin Formulations: Stabilizes oxygen-sensitive active ingredients (e.g., vitamin C).
