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What Is D-isoascorbic Acid

D-isoascorbic Acid(D-sodium erythorbate), also known as sodium alginate, is a new type of biological food antioxidant, preservative and color aid. It can prevent the formation of carcinogen nitrosamine in pickled products and eradicate the discoloration, peculiar smell and turbidity of food and drink.It is widely used in meat, fish, vegetables, fruits, wine, drinks and canned food for antiseptic, fresh-keeping and color AIDS,with its main raw material being rice, which is fermented by microorganism. It is produced according to the national GB8273 - 87 standard production. The dosage and specific scope of application shall be in accordance with 2760.

D-isoascorbic acid sodium, white to yellow white crystal particles or crystal powder, is odorless, tasteless, dissolution point above 200 ℃; it is quite stable when exposed to air in dry state. However, in the aqueous solution, it oxidizes with air, metal, heat and light. It is soluble in water. The solubility is 16g / 100ml at room temperature, almost insoluble in ethanol. The pH value of 1% aqueous solution is 6.5-8.0.

It is rated as "health food additive" by China Food Additive Association. Sodium D-isoascorbate is an important antioxidant in food industry, which can keep the color and natural flavor of food and extend the shelf life. It is mainly used in meat products, fruits, vegetables, cans, jam, beer, soda, fruit tea, juice, wine, etc. It can prevent the formation of carcinogen - nitrosamine in pickled products. Basically harmless, but excessive intake can lead to a series of intestinal and skin diseases. The effect of ascorbic acid is only 1 / 20 of that of ascorbic acid, but it is similar to ascorbic acid in lowering blood pressure, diuresis, excretion of glycogen producing pigment and detoxification.

The dosage of meat products is 0.5-0.8/kg. For frozen fish, soak in 0.1% - 0.6% water solution before freezing. The consumption of juice and other drinks was 0.01% ~ 0.025%. Canned apple sauce: 0.15g/kg (used alone or in combination with ascorbic acid), lunch meat, cooked mince meat, cooked pig front leg meat, cooked ham: 0.5g/kg (only used in combination with ascorbic acid and its sodium salt, calculated by ascorbic acid), peach and apple sauce: 2g / kg, canned fruit: 0.75-1.5g/l, natural juice: 0.08-0.11g/l, beer: 0.03g/l.

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