Sodium D-isoascorbate
Antioxidants
Preservatives
Acidity Regulators
$2.97 ~ $4.46
Food
Free sample from 100g(NF)
One unit of:1kg/bag
One unit of:1kg/bag
1kg/bag
Product Info
What is Sodium D-isoascorbate?
Sodium D-isoascorbate, also known as Sodium Erythorbate, is a stereoisomer of Vitamin C used widely as an antioxidant and color stabilizer in processed meats, fish, and beverages to prevent discoloration and inhibit spoilage.
How is Sodium D-isoascorbate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Fermentation | A sterilized glucose-based medium is inoculated with a specific bacterial strain (e.g., Pseudomonas sp.) which converts the glucose into an intermediate acid. | Control of pH, temperature, and aeration is critical for optimal bacterial growth and high yield of the key intermediate, 2-keto-D-gluconic acid (2-KGA). Sterility is paramount to prevent contamination. |
| 2 | Chemical Conversion | The 2-KGA intermediate is chemically converted into D-isoascorbic acid through processes like esterification followed by acid-catalyzed ring closure (lactonization). | Reaction temperature and catalyst concentration must be precisely managed to maximize the yield of D-isoascorbic acid and minimize the formation of unwanted by-products. |
| 3 | Neutralization | The D-isoascorbic acid solution is carefully neutralized with a food-grade sodium source, such as sodium bicarbonate or sodium hydroxide, to form a solution of Sodium D-isoascorbate. | The final pH must be strictly controlled within a specified range (typically near neutral) to ensure complete salt formation without product degradation. The purity of the sodium source is essential. |
| 4 | Purification & Decolorization | The raw product solution is treated with activated carbon to adsorb color and other organic impurities. The mixture is then filtered to remove the carbon and solid particles. | The amount of activated carbon and contact time are key parameters. Ineffective purification can lead to a final product that fails color and purity specifications. |
| 5 | Crystallization & Separation | The purified solution is concentrated (e.g., by vacuum evaporation) and cooled under controlled conditions to induce the crystallization of Sodium D-isoascorbate. The crystals are then separated from the liquid via centrifugation. | The cooling rate and final temperature directly influence crystal size, shape, and purity. Efficient centrifugation is vital to remove soluble impurities remaining in the mother liquor. |
| 6 | Drying | The wet crystals are dried, typically in a vacuum or fluid bed dryer, to reduce the moisture content to the required final specification. | Drying temperature and duration must be carefully controlled to prevent thermal degradation or discoloration of the product. The final moisture content is a critical quality parameter. |
| 7 | Sieving & Packaging | The dried product is sieved to obtain a uniform particle size distribution, passed through metal detection, and packaged into sealed, food-grade containers in a controlled environment. | Packaging must protect the finished product from moisture, oxygen, and light to maintain its stability and antioxidant efficacy. Lot numbers are assigned for full traceability. |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Sodium D-isoascorbate |
|---|---|
| Functional Category | Antioxidant; Curing Accelerator; Color Stabilizer |
| Key Ingredients | Sodium D-isoascorbate (also known as Sodium Erythorbate) |
| Mechanism of Action | Acts as a strong reducing agent and oxygen scavenger. It preferentially reacts with oxygen, preventing the oxidation of fats, pigments, and flavor compounds. In cured meats, it accelerates the reduction of nitrite (NO₂⁻) to nitric oxide (NO), the primary reactant responsible for forming the stable pink nitrosomyoglobin pigment, thereby fixing color more rapidly and efficiently. |
| Application Effect in Product | Prevents color fading and oxidative rancidity in processed meats, poultry, and fish. Accelerates and stabilizes color development in cured products like sausages and hams. Inhibits enzymatic browning in cut fruits and vegetables. Extends shelf life and preserves flavor in beverages like beer and soft drinks by scavenging dissolved oxygen. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium D-isoascorbate | Food Antioxidant / Preservative | Sodium salt of erythorbic acid (E316). Oxygen scavenger. Stereoisomer of sodium ascorbate. | Highly effective antioxidant, often more cost-effective than sodium ascorbate. Accelerates curing in meats. | Negligible Vitamin C nutritional value. Sometimes perceived as a less "natural" alternative to ascorbates. | Cured meats (bacon, sausage, ham), processed fish, beverages, and baked goods to prevent spoilage and color fading. | For powerful, cost-effective antioxidant protection in processed foods where Vitamin C fortification is not a primary goal. |
| Erythorbic Acid | Food Antioxidant / Preservative | Acid form (E315). Stereoisomer of ascorbic acid. | Provides both antioxidant and mild acidulant effects. Very cost-effective. | Low water solubility compared to its sodium salt. Acidity is not suitable for all applications. Lacks Vitamin C activity. | Pickling, some beverages, processed meats, and situations where slight pH reduction is acceptable. | When a low-cost antioxidant is needed and its acidic nature is either beneficial or not a concern. |
| Sodium Ascorbate | Food Antioxidant / Vitamin Source | Sodium salt of ascorbic acid (E301). Isomer of sodium D-isoascorbate. | Functions as both an antioxidant and a source of Vitamin C. High consumer acceptance and recognition. | Typically more expensive than sodium D-isoascorbate. | Foods where vitamin fortification is a marketing or nutritional benefit, such as fruit juices, cured meats, and cereals. | When the product needs both antioxidant protection and a nutritional claim for Vitamin C. |
| Ascorbic Acid | Food Antioxidant / Vitamin Source | Pure Vitamin C (E300). Water-soluble acid. | Potent antioxidant with full Vitamin C activity. Strong consumer trust. Acts as a dough conditioner. | Its acidity can alter flavors and is unsuitable for neutral pH products. Can be less stable than its salt forms. | Acidic beverages, bread dough, jams, and preventing browning in cut fruits and vegetables. | For antioxidant use in acidic products where the Vitamin C identity is a key feature. |
| Mixed Tocopherols | Natural Antioxidant | Vitamin E complex (E306), typically derived from vegetable oils. Fat-soluble. | "Clean label" and natural positioning. Very effective in preventing lipid oxidation (rancidity). Adds Vitamin E value. | Significantly more expensive. Less effective in water-based systems. Can impart slight color or flavor. | Oils, fats, nuts, salad dressings, snack foods, and whole-grain products, especially in the natural/organic sector. | For protecting fats and oils from rancidity in products marketed as natural or clean label. |
| BHT (Butylated hydroxytoluene) | Synthetic Antioxidant | Phenolic compound (E321). Fat-soluble. | Very low cost and highly effective at stabilizing fats. High temperature stability. | Synthetic origin is a negative for many consumers. Insoluble in water. Regulatory restrictions in some countries. | Fats, oils, shortenings, cereals, chewing gum, and food packaging materials to prevent rancidity. | For maximum, low-cost preservation of high-fat products where a synthetic additive is acceptable. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications