Erythorbic Acid

■Antioxidation property: the antioxidation property of the Erythorbic Acid is great larger than the Vitamin C, has no effects to identify Vitamin C, but it will not inhibit the body to absorb and use the Erythorbic Acid. The body culls the Erythorbic Acid and changes it into Vitamin C inside the body.

■The USA FDA (1980) has listed the Erythorbic Acid as the general public safety substance.

■The physiological effects of the Erythorbic Acid is only the 1/20 of the VC (Vitamin C) on anti-scurvy, but it is approximately same to the VC on drop blood pressure, diuresis, generating of hepatic glycogen, discharging of pigment, detoxifcation.

■The Erythorbic Acid is mainly used in foodstuff industry, used as the antioxidant of the food, broadly used in meat food, fish food, beer, fruit juice, syrup crystal, fruit and vegetable tin, cake, dairy produce, confiture, sherry, pickles, and grease etc. the dosage in the meat foods is 0.5~0.8g/kg. To the frozen fish, the fish should be infused in the 0.1%-0.6% water solution before freezing. The dosage in the beverage such as syrup is 0.01%~0.025%, apple bechamel tin: 0.15g/kg (dosage of single or together with the VC), to the luncheon meat, cooked meat powder, cooked front leg pork, cooked ham, the dosage is 0.5g/kg (dosage of single or together with the VC and other sodium salt, counted the VC), for the peach, apple jam: 2g/kg,for the fruit tin, it is 0.75-1.5g/l,for the nature syrup, it is 0.08-0.11g/l. for the beer, it is 0.03g/l.