Sodium erythorbate

Sodium erythorbate is a new biological type of food antioxidant, helping Preservation reagent. Pickled products can prevent cancer-causing substances - the formation of nitrosamines, the eradication of food and drink of the color, odor and turbidity and other undesirable phenomena. Widely used in meat, fish, vegetables, fruits, wine, beverages and canned food to help color Preservation. Mainly on rice as the main raw material, the use of microbial fermentation to obtain products.Antioxidant properties: different anti-Bad serum sodium far exceeds the antioxidant capacity of vitamin C sodium, no enhancement of the role of vitamins, but will not hinder the body's absorption and utilization of sodium ascorbate. Human intake of sodium erythorbate in the human body can be transformed into vitamin C.