صوديوم ايرو ثوربيت كمادة حافظة للحوم والاسماك

Sodium Erythorbate

مجموعة تكنولاب البهاء جروب

عميد دكتور

بهاء بدر الدين محمود

استشارى كيميائى

01229834104

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).

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Sodium erythorbate (C6H7NaO6) is a food additive used predominantly in meats, poultry, and soft drinks.

Chemically, it is the sodium salt of erythorbic acid. Sodium erythorbate is structurally related to Vitamin C and is an antioxidant.

When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrate reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring.

As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines.

When used as a food additive, its E number is E316.

The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh (such as ingredients for fresh salads) and as food processors have responded to the fact that some people are allergic to sulfites

Sodium Erythorbate is an antioxidant that is the sodium salt of erythorbic acid (produced by fermentation of food grade starch).

In the dry state, it is non-reactive, but when mixed with water, it reacts with atmospheric oxygen and other oxidizing agents.

In meat curing, it controls and accelerates the nitrite curing reaction and maintains the color brightness. It is used in frankfurters, bologna, and cured meats.

Sodium Erythorbate should always be added when using curing salt (nitrites/nitrates).

This is because, when used in sausages, the processing time can be cut down (up to one-third), as the erythorbate accelerates the rate of curing by breakdown the nitrite and speeding up the setting of the pink colour pigment.

The antioxidant properties of erythorbate helps prevent rancidity, and prevents colour fading of sliced meats.

Sodium Erythorbate is a more stable product compared to sodium ascorbate, and has the identical antioxidant effect.

Usage levels will range from 0.04% - 0.15%. Suggested use amounts for sausage, corned beef = 55 grams / 100 kg of meat; for hams = 250 gram/100 litre of pickle.

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