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Products - Antioxidants > Sodium Erythorbate
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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For more information on the use of antioxidants, see our Technical Toolbox.

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Hawkins Watts New Zealand,
43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

P    +64 9 622 2720
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