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Sodium isoascorbate is mainly used in the food industry as an antioxidant for food, widely used in meat food, fish food, beer, fruit juice, fruit juice crystals, canned fruits and vegetables, pastries, dairy products, jams, wines, savouries, fats and oils, etc. The dosage is 0~0.0/kg for meat products and 0~0.0/kg for frozen fish.
For meat products, the dosage is 0.5~1.0/kg. For frozen fish, it is macerated with 0.1%-0.8% aqueous solution before freezing. For fruit juice and other beverages, the amount used is 0.01%~0.03%.
Canned apple sauce, 0.15g/Kg (alone or in combination with ascorbic acid) Luncheon meat, cooked minced meat, cooked pork foreleg, cooked ham, 0.5g/kg (alone and in combination with ascorbic acid and its sodium salt, in terms of ascorbic acid), peaches, applesauce: 2g/kg canned fruits 0.75-1.5g/l, natural fruit juices 0.08-0.11g/l. beer 0.03g /l. (FAO/WHO (1977)).
Uses of Sodium Erythorbate.
Used as food antioxidant, preservative and colour enhancer
Sodium isoascorbate is a water-soluble antioxidant permitted for use in China and widely used abroad. Its antioxidant performance greatly exceeds that of vitamin C, and it is cheap.
China's regulations can be used in all kinds of canned food, jam and frozen fish, the maximum amount of 1.0g/kg; can also be used in meat products, the maximum amount of 0.5g/kg (ascorbic acid); can also be used in wine and fruit juice drinks, the maximum amount of 0.15g/kg; can also be used in beer, the maximum amount of 0.04g/kg.
Cosmetic antioxidant. In cosmetics can consume oxygen, reduce high-valent metal ions, transfer redox potential to the range of reduction, and have to reduce the production of undesirable oxidation products.
It can also be used as anticorrosive colouring aid
Preparation of Sodium Erythorbate.
Sodium isoascorbate is made from D-glucose fermented by Arthrobacter globulus or Pseudomonas fluorescens into calcium 2-keto-D-gluconate, acidified with sulphuric acid and oxalic acid, press-filtered to remove the calcium oxalate and sulphuric acid, concentrated, esterified with methanol and a small amount of sulphuric acid to obtain the solid methyl ester, which is then isolated and refined by using methanol as a solvent and converted with alkaline methanol.
Production Method of Sodium Erythorbate.
Fermentation of D-glucose by Pseudomonas fluorescens Kl005 or Arthrobacter globulus K1022 to produce 2-keto-D-gluconic acid (or calcium salt), then esterified, transformed and refined.
Fermentation medium composition (%): glucose 18, yeast paste 0.3, K2HPO4-3H2O0.05, KH2PO40.05, MgSO4-7H2O0.025, CaC034.5; the fermentation temperature is controlled at 30-35 ℃, the fermentation cycle is 30h, the fermentation conversion rate is 79.9%.
Fermentation liquid plus sulfuric acid, activated carbon in order to acidification and decolourisation, and then plate and frame pressure filtration to get the clear liquid, yield 96.6%; purified fermentation liquid concentrated under reduced pressure, add methanol, sulfuric acid reflux esterification 5h, freeze crystallisation, centrifugal shake filter to get methyl ester, esterification yield 82.1%.
Methyl ester with methanol, alkaline methanol solution under reflux conditions for conversion, freeze crystallisation, drying of D-isoascorbic acid sodium crude, conversion yield 87.3%; dissolved in hot water and then add activated carbon decolourisation, and insulation pressure filtration, the clear liquid by freeze crystallisation, centrifugal dumping filtration, washing, vacuum drying of the finished product, the mother liquor recycling, refining yield of 88.0%.
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