Sodium Erythorbate

Product Name: Sodium Erythorbate "Type: Food Additives Origin: China CAS No.: 6381-77-7 AUCO No.: 242 Packing: 25kg carton" Items Standard Appearance White crystalline powder Identification "Positive " Assay (C6H7O6NaH2O) 98.0%~100.5% Specific rotation[I±]D25 +95.5~+98.0 Oxalate passes test pH(1:20) 5.5~8.0 Lead 2PPM Max Heavy metals(as Pb) 10PPM Max Arsenic 3PPM Max Loss on drying 0.25% Max

Sodium Erythorbate Type: Food Additives Origin: China CAS No.: 6381-77-7 AUCO No.: 242 Packing: 25kg carton

Sodium Erythorbate powder, with E number E316, CAS no.6381-77-7, food antioxidant, Chemical Formula C6H7NaO6 used in meats, poultry, and soft drinks. Sodium Erythorbate is the sodium salt of erythorbic acid powder. As an experienced Sodium Erythorbate manufacturer and supplier, we has been supplying and exporting Sodium Erythorbate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Sodium Erythorbate Food grade Specification STANDARD ITEM GB8273-2008 FCCV Exterior White or a slightly yellow crystalline pellet or powder White, odorless,crystalline powder or granules Assay 98.0% 98.0%-100.5% Specific Rotation +95.5~+98.0 +95.5~+98.0 Clarity Up to standard Up to standard PH 5.5-8.0 5.5-8.0 Heavy Metal(Pb) 0.002% 0.001% Lead - 0.0005% Arsenic 0.0003% 0.0003% Oxalatc Up to standard Up to standard Indentification Passed test Loss on drying 0.25%

Sodium Erythorbate FCC Grade is mainly used in food industry, it is used as an food additive and antioxidant in a broad range of foods like meat, fish, beer, fruit juice, syrup crystal, canned fruit and vegetable , nutritional supplients,cake, dairy products, soft drinks ,sherry,wines, pickles, and grease etc. In processed meats, such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, aiding in a faster cure and retaining coloring. As an antioxidant, it helps improve flavor stability and stops the formation of carcinogenic nitrosamines. Sodium Erythorbate FCC grade is also used as an ingredient in personal care products, it is primarily used in hair and nail products, functioning as an antioxidant. The FCC grade meets the requirements of the Food Chemical Codex indicates and is suitable for all food, beverage and nutritional supplement applications. Sales Specification Quality: Meet FCC IV Standard of USA Description: White, odorless, crystalline powder or granular Assay: 98.0-100.5% PH Value: 5.5-8.0 Heavy Metal: 10 PPM Max Lead: 5 PPM Max Oxalate: Pass test Clarity: Pass test Loss on Drying: 0.25% Max Packing 25 kg carton, 40 cartons per pallet

Product name: Sodium erythorbate Synonyms: Sodium D-isoascorbate Chemical Formula: C6H7O6Na.H2O Molecular weight: 216.12 CAS No.: 6381-77-7 Description: Sodium erythorbate is a white or yellow white crystalline powder or granules, odorless, has little salt, the melting point is over 200, it is rather stable when being dry exposed to the air, but in the water solution, when there is air, metal, heat and light, the oxidation will occur. It easily dissolves in water; 16g/100ml at normal temperature, hardly dissolves in ethanol, the PH value of 2% water solution is 5.5-8.0. Which complies with the specifications of GB8273-87, FCC for food additives Net Weight: 25kgs/carton. Uses: Sodium Erythorbate is mainly used in foodstuff industry, used as antioxidant, preservative and coloring agent, 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. the dosage to the meat foods is 0.5~1.0g/kg. To the frozen fish, the fish should be infused in the 0.1%-0.8% water solution before freezing. The dosage in the beverage such as syrup is 0.01%~0.03%, apple and bechamel tin: 0.15g/kg (dosage of single or together with the VC), 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 ), for the peach, apple jam: 2g/kg,for the fruit tin, it is 0.75-1.5g/l, for the nature syrup, it is 0.08-0.11g/l, for the beer, it is 0.03g/l (FAO/WHO(1977). Antioxidation property: the antioxidation property of the Sodium Erythorbate is great larger than the one of cenolate (Sodium VC), has no effects to identify the Vitamin C, but it will not persuade the body to absorb and use the Sodium Erythorbate. The body culls the Sodium Erythorbate and changes it into Vitamin C inside the body. The physiological effects of the Sodium Erythorbate is only the 1/20 of the VC on anti-scurvy, but it is approximately same to the VC on drop blood pressure, diuresis, generating of hepatic glycogen, discharging of pigment, detoxifcation. Microbiological: N/A Certificate of analysis: Certificate of analysis must provided for every delivery and must contain results for: * chemical data * lot/batch number * product name *manufacturer/supplier name Packing: Carton with PE liner. Storage: Product must be store in a cool and dry place, Keep every bag PE liner sealed. Shelf life: Minmum 24 months from the date of manufacture. GMO status: Non GMO. Allergen status: Does not contain any know allergens