Erythorbic Acid is the stereo isomer of Vitamin C, so its chemical character is same to the Vitamin C. The Erythorbic Acid is white to light yellow white crystal or crystal powder, odorless, has sourness, the melting point is 166~172ºC and decompounding, it will get gradually into black when meeting light.

In the dry state it is reasonably stable in air, but in solution it deteriorates in the presence of air, trace metal, heat and light. Also, it has a strong reduction effect and is capable of lowering blood pressure, diuresis, generating liver glycogen, pigment excretion, detoxification and so on. It has no toxicity or side effects

Erythorbic acid

Other Name: Isoascorbic acid 

CAS No.: 31178-70-8

Assay:  99% Min

Appearance: White crystalline  powder

Solubility: Easily dissolve in water

 

Erythorbic Acid is important antioxidant in food industry, which can keep the color, natural flavor of foods and lengthen its storage without any toxic and side effects. The Erythorbic Acid is mainly used in foodstuff industry, used as the antioxidant of the food, broadly used in meat food, fish food, beer, fruit juice, syrup crystal, fruit and vegetable tin, cake, dairy produce, confiture, sherry, pickles, and grease etc.

 

Dosage:

1.  To the meat foods is 0.5~0.8g/kg.

2.  To the frozen fish, the fish should be infused in the 0.1%-0.6% water solution before freezing.

3.  To the beverage such as syrup is 0.01%~0.025%,

4.  To apple bechamel tin: 0.15g/kg (dosage of single or together with the VC),

5.  To 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),

6.  To  peach, apple jam: 2g/kg,

7.  To fruit tin, it is 0.75-1.5g/l,

8.  To  nature syrup, it is 0.08-0.11g/l.

9.  To the beer, it is 0.03g/l.

 

 

 
 
Storage: Store in sealed containers at cool & dry place. Protect from light, moisture and pest infestation
Shelf life: 2 year when properly stored
Packing: 25kg/drum