Sodium isoascorbate
CAS No.:6381-77-7
Physical and chemical properties
Sodium isoascorbate is the corresponding sodium salt of the L-ascorbic acid isomer. It is white or yellowish-white crystalline powder or particles. Almost odorless, slightly salty. It is relatively stable in the dry state, but oxidative deterioration occurs in the solution in the presence of air, metal ions, heat, or light. Melt and decompose above 200 ℃. Soluble in water (17g / 100ml), and almost insoluble in ethanol. The pH value of the aqueous solution with the concentration of 2G / 100ml is 6.5 ~ 8.0.
Toxicological basis
① LD50: rat acute oral 15g / kg (BW); The acute oral dose of mice was 9.4g/kg (BW).
② ADI: unlimited regulation (FAO /WHO, 1994).
③GRAS：FDA-21CFR 122.3041.
Application
Antioxidants, color protectants
(calculated by ascorbic acid) sodium isoascorbate can be used in wine as a food antioxidant, and the maximum dosage is 0.15g/kg. As an antioxidant, it can be used in concentrated fruit and vegetable juice (pulp) and can be used in an appropriate amount according to production needs. As an antioxidant, sodium isoascorbate can also be used in various foods (except foods in Appendix 2) and can be used in an appropriate amount according to production needs.
The corresponding acid of this product is isoascorbic acid. Although it has no biological activity, its antioxidant capacity is the same as ascorbic acid. It is mainly used in fruit and vegetable processing to avoid browning. Sodium isoascorbate is relatively stable in acid medium or mixed with sucrose. It is easy to be oxidized in the presence of copper and iron ions, so it is best to use it together with some metal complexing agents. Vinegar, soy sauce, sauce, and liquid compound seasoning are 1.0g/kg. Calculated by ascorbic acid, canned fruit, jam, canned vegetables, gel candy, canned Babao porridge, canned meat, frozen aquatic products, and their products, and liquid compound seasonings are 1.0g/kg, wine, fruit and vegetable juice beverage 0.15g/kg, beer and malt beverage 0.04g/kg. The standard for the scope and dosage of food additives (1986) in Taiwan Province stipulates that the maximum dosage of sodium isoascorbate as an antioxidant is less than 1.3g/kg. FAO / who (1984) stipulates that the maximum dosage of lunch meat, pork tenderloin, ham, minced meat, sodium d-ascorbate alone or combined with D-ascorbic acid, ascorbic acid, and its salts (calculated by ascorbic acid) is 0.5g/kg.
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