|White crystalline granules
|Heavy Metals (mg/kg)
Sodium Erythorbate is a White crystalline powder, Slightly salty. It is quite stable in the air in a dry state. But in solution, it will deteriorate in the presence of air, trace metals, heat, and light. The melting point is above 200 ℃ (decomposition). Easily soluble in water (17g / 100m1). Almost insoluble in ethanol. The pH value of the 2% aqueous solution is 5.5 to 8.0.
Sodium erythorbate (C6H7NaO6) is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite 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 food preservatives has increased greatly since the U.S. Food and Drugs.