Description
Erythorbic acid and its sodium salt are widely used and have been used as food antioxidants to prevent browning in fish, meat, vegetables, fruit juices, etc. It is a new type of food antioxidant, antiseptic and preservative, which can effectively reduce the oxidation of food, prevent the fading of its color, aroma and taste, and also inhibit the formation of carcinogenic ammonium nitrite in food. At present, the product has been widely used in meat, vegetables, fruits, alcohol, beverages, canned food, tea and other foods. In addition to being used for food antioxidants, color additives, and preservatives, it also has important applications in medicine and health, and daily chemicals. In medicine, erythorbic acid has the functions of lowering blood pressure, diuresis, liver glycogen production, pigment excretion, detoxification, etc. It can be used for hepatobiliary imaging or bone imaging and treatment of kidney stones; in chemical industry, erythorbic acid can stabilize chemical reactions and ease reactions It can be used as a stabilizer for chemical raw materials, as well as an electrolyte in electrolysis and electroplating.
