Sodium Erythorbate

Sodium Erythorbate is an important antioxidant in the food industry, which can maintain the color and natural flavor of food, extend the shelf life, and has no toxic and side effects.

1. Meat products: as hair color auxiliaries, maintain color, prevent the formation of nitrosamines (such as nitrite), improve flavor, cut is not easy to fade. Pickles: keep color and improve flavor.

2. Frozen fish and shrimp: keep the color, prevent the fish surface oxidation produced rancid taste.

3. Beer and wine: added after fermentation to prevent odor and turbidity, maintain color and fragrance, and prevent secondary fermentation

4. Juice and sauce: add it when bottling to keep the natural VC, prevent fading and keep the original flavor.

5. Fruit storage: Spray or use with citric acid to maintain the color and flavor and prolong the storage period.

6. Canned products: Add to the stock before canning to keep the color and flavor.

7. Used in bread, can maintain the color of bread, natural flavor and extend the shelf life, and without any toxic side effects.