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China
Antioxidants and acidity regulators
Ingredient categories
Description
Sodium salt of erythorbic acid. When used in meat semi-finished products, such as sausages, increases the rate at which nitrite is converted into nitric oxide, which contributes to faster curing and preservation of pink color. Being an antioxidant, it helps to improve the stability of taste and prevents the formation of carcinogenic nitrosamines.
Feature
Formula: C6H7NaO6
E-Number: E316
Description
Ascorbic acid — is an antioxidant.
It is a color stabilizer, acidity regulator.
Increases the shelf life of products, slows down oxidative processes, protects fruits and vegetables from darkening during processing.
Feature
Formula: C6H8O6
E-number: E300
China
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Head of the Food Industry Development Department
Stanislav Yakshi
Head of the Food Raw Materials Sales Department, St. Petersburg
Julia Rimashevskaya
Minsk, Belarus
Moscow
Rostov-on-Don
Saint Petersburg
Novosibirsk
Perm
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