Description: The Erythorbic Acid is the stereo isomer of Vitamin C, so its chemical character is same to the Vitamin C. The Erythorbic Acid is white to light yellow white crystal or crystal powder, odorless, has sourness, the melting point is 166~172℃ and decompounding, it will get gradually into black when meeting light. In dry state, it is rather stable in the air, but in the solution, when exposed to the air, it will quickly metamorphose, hardly have the physiology activity actions of the ascorbic acid, the antioxidation property is better than the ascorbic acid, but the heatdurability is poor, the reductibility is strong, the heavy metal ion can speed its decompounding. The Erythorbic Acid is easily dissolved in water, the dissolution value being 40g/100ml at normal temperature, hardly dissolved in glycerin, not dissolved in ethanol and benzene, its 1% water solution PH value is 2.8.
Specification

Usage: The Erythorbic Acid is mainly used in foodstuff industry, used as the antioxidant of the food, broadly used in meat food, fish food, beer, fruit juice, syrup crystal, fruit and vegetable tin, cake, dairy produce, confiture, sherry, pickles, and grease etc. the dosage in the meat foods is 0.5~0.8g/kg. To the frozen fish, the fish should be infused in the 0.1%-0.6% water solution before freezing. The dosage in the beverage such as syrup is 0.01%~0.025%, apple bechamel tin: 0.15g/kg (dosage of single or together with the VC), to the luncheon meat, cooked meat powder, cooked front leg pork, cooked ham, the dosage is 0.5g/kg (dosage of single or together with the VC and other sodium salt, counted the VC), for the peach, apple jam: 2g/kg,for the fruit tin, it is 0.75-1.5g/l,for the nature syrup, it is 0.08-0.11g/l. for the beer, it is 0.03g/l.

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