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| Eribate |
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| Sodium erythorbate FCC |
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| 6381-77-7 |
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Using Eribate in cured meats helps produce a desirable pink tone in the meat as well as preventing the formation of cancer-causing nitrosamines.
The flavor and color stability of beverages is also enhanced by the use of Eribate at a level of parts per million.
In addition to the many food products that can benefit from the use of Eribate, a surprising number of industrial applications are possible.
Sodium Erythorbate has a unique ene-diol structure that gives it special reactivity, which can be utilized in industry.
The reactivity of this ene-diol allows Sodium Erythorbate to serve as an oxygen scavenger, chelating agent and reducing agent.
Eribate can be used to extend the life of photographic developers as well as improve the safety of these compounds with its stabilizing properties.
Added to boiler water, it scavenges oxygen and thereby helps prevent corrosion.
Because it is nontoxic, it is even allowed in boilers that produce steam for direct contact with foods. |
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Apperance: White or yellowish white crystallization powder or granules
Odor: odorless
Molecular weight: 216.12
pH: 5.5-8.0(1 in 20 solution) |
| Industrial field |
additive, dye & pigment, food additive & flavoring |
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