Sodium D-isoascorbate (known as Sodium lsovitaminC and Sodium erythorbic acid), a new biotype of food antioxidants and preservative antistaling agent with extensive use which has been identified as legal food additive by WHO and FAO, can prevent the formation of carcinogen nitrosamine in salted vegetable and eradicate such bad phenomena as discoloration, peculiar smell, turbidity etc. of food and feed without any toxic and side-effect. Application field of Sodium D-isoascorbate which can also be used in wool spinning, electroplating, cigarette, feed, water treatment and petrochemical industry except food industry is still expanding. In medicine, Sodium D-isoascorbate has effect of decreasing blood pressure, diuresis and detoxification.
molecular formula: C6H7NaO6·H2O
molecular weight: 216.12.
Physicochemical Characters: melting point 200℃, white or slightly yellow crystal particle or powder, odorless, slightly salty and dissolve in water easily(1g can dissolve in about 7ml water ). When in dry state, it is stable in the air. But if it is aqueous solution, it will deteriorate easily when meets oxygen, trace metals, heat and light.
Uses: Sodium D-isoascorbate, the important antioxygen preservative in food industry, can keep food color and natural flavor and prolong self life without any toxic and side-effect. In the food industry, it is mainly used in meat products, fruits, vegetables, cans, jam,beer, steam-water, nectar, juice, grape wine and so on.
Production process:
Starch glucose---Fermentation---Clarification---Concentration---Esterification---
Transformation---Crystallization---Re-crystallization---Separation and drying
---finished Product
Economic and Technical Indexes:
Acid Yield: 18%-20%
Methyl Esterification, Lactonization Conversion rate: more than 95%
Extraction yield: more than 90%
Production Cost: US$1.6/kg
Quality Standard: Product Quality accords with《America Food Chemical Regulation》（F.C.C.）(4th Edition) or Chinese National Standard GB8273-87
中文
