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Sodium Erythorbate is
the sodium salt of iso-ascorbic acid (also known as erythorbic
acid)
and can be used to slow
the rate of enzymatic browning in food products where
the acidic impact of ascorbic acid is not appropriate.
In meat
curing, it controls and accelerates the nitrite curing
reaction and maintains the bright red colour in meats.
It is used in frankfurters, hams and bacon and is often
used in guacamole, beverages and fruit products.
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