Detailed Product Description

Commodity: Sodium Erythorbate FCC IV

Items Standard

Descriptions: White, odorless, crystalline powder or granules

Assay: 98.0% to 100.5%

Specific rotation: +95.5 to +98.0

Heavy metals: 10 ppm max

Lead: 5 ppm max

Oxalate: Pass test

Application: Erythorbic acid and sodium erythorbate are chemical isomers of ascorbates, they are effective antioxidants for applications that do not require a nutritional claim for

vitamin activity. In meat curing, it controls and accelerates the nitrite curing reaction and maintains the color brightness. It is used in frankfurters, bologna and other cured meats. The efficiency of erythorbate as antioxidants depends upon the particular food system, the compounds to be protected, the amount of metal contamination, and the amount of oxygen to be removed form the system. Sodium erythorbate is not fat-soluble and is most useful as antioxidant in aqueous systems. Erythorbic acid and sodium erythorbate are permitted food ingredients in the U.S. Japan and European Union.

The Food & Drug Administration (FDA) regulates all allowable food additive which are contained in the Code of Federal Regulations (CFR's), Title 21. Safe levels for various foods are promulgated in those regulations or are allowed under good manufacturing practice guidelines, also known as GRAS (generally recognized as safe) compounds

Packing: in bag of 25 kgs net each, with separate inner PE liner

Storage: in a cool, dry, well-ventilated place. Keep containers tightly closed. Avoid contact

with moisture as it may cause product to cake. Protect from physical damage.

Keep it away from incompatible materials.