Brief introduction of CAS 89-65-6 Erythorbic Acid
Isoascorbic acid, molecular formula C6H8O6, relative molecular weight 176.13. White to light yellow crystals, relatively stable in air when dry, but rapidly deteriorate when exposed to the atmosphere in solution. Its antioxidant properties are superior to ascorbic acid, and it is inexpensive. Although it does not have the physiological effects of ascorbic acid, it does not hinder the absorption of ascorbic acid by the human body. Widely used in meat products.
Application
Isoascorbic acid is widely used for its antioxidant properties in meat products, fish meat products, fish shell pickled products, and frozen products. Isoascorbic acid also has the effect of preventing unsaturated fatty acids in fish and shellfish from emitting unpleasant odors. For meat products, the addition amount of ascorbic acid is 0.5-0.89/kg; For frozen fish and shellfish products, soak them in a 0.1% to 0.6% aqueous solution of isoascorbic acid before freezing; The usage of beverages such as fruit juice is 0.01% to 0.025%. Isoascorbic acid has gradually been used as an antioxidant in canned fruits and vegetables, as well as in butter and cheese.
Packing
25kg/carton or as per request.
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