CAS 6381-77-7 Sodium Erythorbate Powder 25Kg/Bag Food Additive Antioxidant
Food Additive Antioxidants Sodium Erythorbate Powder CAS 6381-77-7
Description:
Sodium Erythorbate is a kind of antioxidant, which acts as preservatives by inhibiting the effects of oxygen on food, and is beneficial to human 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 could keep food color and natural flavor, and prolong the shelf time, without any side effects.
Details:
CAS No.: 6381-77-7
MF: C6H7NaO6
EINECS No.: 228-973-9
Place of Origin: China (Mainland)
Type: Antioxidants, Preservatives, Anti-Corrosion And Coloring Agent
Other Names: D-Sodium Erythorbate
Brand Name: EBUY
Model Number: Food grade
Product name: Sorbic acid
Certificate: ISO, HALAL, KOSHER
Packing: 25Kg/Bag
Color: white
Appearance: White, Odorless, Crystalline Powder
Expiry life: 2 years
Purity: 98.0-100.5%
Application: Daily Flavor
Specification:
| Items | Standards |
| Description | White, crystalline powder |
| Assay (%) | 98.0 ~ 100.5 |
| Loss on drying (%) | 0.25 Max |
| Specific Rotation | +95.5°~ +98.0° |
| Oxalate | Passes Test |
| PH Value | 5.5~8.0 |
| Heavy Metals (as Pb) (mg/kg) | 10 Max |
| Lead(mg/kg) | 2 Max |
| Arsenic(mg/kg) | 3 Max |
| Mercury(mg/kg) | 1 Max |
| Clarity | Passes test |
Packaging & Delivery:
Packaging: 25kg/carton or drum; 22mt/20'fcl
Delivery Time: Shipped in 10-15 days after receive payment
Port: Qingdao/Shanghai, China
Product Application:
Sodium erythorbate is important antioxide in food industry, which can keep the color, natural flavor of foods and lengthen its storage without any toxic and side effects. They are used in meat processing fruits, vegetable, tin and jam ect. Also they are used in drinks, such as beer, grape wine, soft drink, fruit tea and fruit juice etc.
1. Used as food antioxidant, anti-corrosion and coloring agent.
2. Cosmetic antioxidants. Oxygen is consumed in cosmetics, high-valent metal ions are reduced, the redox potential is transferred to the reduction range, and the production of undesirable oxidation products is reduced.
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