| ≥1 piece |
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 used
as 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)).