Introduce
Sodium Erythorbate is a food additive commonly used in food processing.
The following are the main applications of Sodium Erythorbate in food:
Antioxidant: Sodium Erythorbate is a potent antioxidant that can help prevent oxidation reactions in foods. It can combine with oxygen to inhibit the oxidation of fats and pigments in food and extend the shelf life of food. Sodium erythritate is often added to foods such as meat products, sausages, ham, biscuits and fruit and vegetable products to improve their antioxidant capacity and stability.
Prevents discolouration of pigments: Sodium erythritate stabilises pigments in food and prevents them from discolouring during heating, storage and handling. It is often added to foods that need to maintain colour stability, such as meat products, fruit juices, beverages and confectionery.
Promotes deoxygenation in meat: Sodium erythrosinate can react with nitrite to form nitric oxide, which promotes the deoxygenation reaction in meat. This reaction contributes to the formation of pink colour in meat products and enhances their flavour and texture.
Sodium erythritate is a safe food additive and is widely used. However, it still needs to be used in accordance with the principles of moderate use and compliance with relevant regulations and standards to ensure the safety and quality of food products.
