Sodium erythorbate is a synthetic form of vitamin C, and it is widely recognized for its antioxidant properties. As an antioxidant, it helps prevent the oxidation of food, which can lead to spoilage and deterioration of quality. This makes it an ideal ingredient for preserving the color, flavor, and nutritional value of food products, especially those that are prone to oxidation, such as cured meats, canned goods, and processed foods. In addition to its antioxidant properties, sodium erythorbate also plays a crucial role in preventing the formation of harmful compounds, such as nitrosamines, in food products. Nitrosamines are known carcinogens that can form in certain food items, particularly those containing nitrites. By using sodium erythorbate in food processing, manufacturers can reduce the risk of nitrosamine formation, thereby enhancing the safety and quality of their products. Furthermore, sodium erythorbate is highly effective in inhibiting the growth of bacteria and fungi in food, which helps to extend the shelf life of perishable items. This makes it an essential ingredient in the production of cured meats, seafood, and other refrigerated or frozen food products. By incorporating sodium erythorbate into their formulations, food manufacturers can ensure that their products remain safe for consumption for an extended period. Overall, sodium erythorbate, with the CAS number 6381-77-7, is a versatile and valuable ingredient in the food industry. Its ability to act as a preservative, antioxidant, and antimicrobial agent makes it an essential component in the production of a wide range of food products. With its proven effectiveness in maintaining the quality, safety, and shelf life of food items, sodium erythorbate continues to be a preferred choice for food manufacturers looking to deliver high-quality products to consumers.   Specification:

Item	Standard	Result
Appearance	White  powder	Conforms
Assay（%）	99.0	Conforms