SODIUM ASCORBATE

What is sodium ascorbate?

Sodium ascorbate is sodium salt of ascorbic acid (commonly known as vitamin C), which is approved for use as a food additive in many countries. Sodium ascorbate is consisted of a combination of sodium and vitamin C, which commonly serve as an antioxidant and an acidity regulator in pharmaceutical manufacturing and in the food industry. In this mixture, sodium acts as a buffer, creating a less acidic supplement than those made entirely from vitamin C. It can be easier to tolerate if the digestive system is sensitive to acid. As a vitamin C supplement, it provides both sodium and vitamin C for human body, which is effective to prevent or treat vitamin C deficiency. Besides, studies have shown that taking sodium ascorbate is helpful with cancer prevention and treatment.

Sodium ascorbate is an organic substance with the chemical formula of c6h7o6na. It is white to yellowish white crystalline powder or particles, odorless and slightly salty. The decomposition temperature is 218 ℃, which is relatively stable in the dry state, and the color will deepen in the presence of light. After moisture absorption and in the aqueous solution, it will be oxidized and decomposed slowly. It is more soluble in water (62g / 100ml) than ascorbic acid, and the pH of 10% aqueous solution is about 7.5.

Features:

Sodium ascorbate occurs as a white or slightly yellow-colored, practically odorless, crystalline powder with a pleasant saline taste.

Uses:

Sodium Ascorbate is an antioxidant that is the sodium form of ascorbic acid. it is soluble in water and provides a nonacidic taste. a 10% aqueous solution has a ph of 7.3–7.6. in water, it readily reacts with atmospheric oxygen and other oxidizing agents, making it valuable as an antioxidant. one part sodium ascorbate is equivalent to 1.09 parts of sodium erythorbate. see ascorbic acid.

Same as L-ascorbic acid. This product can be used in foods that are not suitable for adding acidic substances, such as dairy products. In addition, meat products can also be used as hair color additives, which can maintain the flavor of meat and increase the elasticity of meat products. According to some studies, ascorbic acid and sodium ascorbate are of great significance to prevent nitrite from producing carcinogenic dimethylnitrosamine in meat products. The addition amount is about 0.5%.

Specs:

According to BP2014, E301, USP37, FCC 9, EP 8