Sodium erythorbate is a new type of bio-type food antioxidation, anti-corrosion and fresh-keeping coloring agent. It can prevent the formation of nitrosamines, a carcinogen in salted products, and eliminate the undesirable phenomena such as discoloration, odor and turbidity of food and beverage. It is widely used for antisepsis and preservation of meat, fish, vegetables, fruits, alcohol, beverages and canned foods. Mainly using rice as the main raw material, the product is obtained by microbial fermentation. Antioxidant properties: The anti-oxidation ability of serotonin sodium far exceeds that of vitamin C sodium, and it does not enhance the action of vitamins, but it does not hinder the absorption and utilization of sodium ascorbate. The body’s intake of sodium erythorbate can be converted into vitamin C in the human body.
