Sodium isoascorbate

Sodium isoascorbate is positioned as a brake for the oxidation process for various organic compounds.

But even without this, the substance would be widely used in the food industry, as it is able to stabilize the color of the final product. For some edible products, the product is used to regulate internal acidity, or to stabilize the acidic environment.

All together, this allows you to extend the shelf life of the product several times. Thus, the consumer will not be able to determine by the smell that the product was released quite a long time ago, since the pleasant aroma will still be preserved. Most often, customers encounter isoascorbate while eating sausage products. But it does not mean that technologists from fish processing shops or fruit departments also did not adopt such a functional addition. To prevent darkening of vegetables or dishes made on their basis, suppliers often add white powder.

Many people have heard that the effect on the body of such supplements is extremely negative. But in fact, this tool is allowed for use in many countries. It is used when it is necessary to form a uniform color of the sausage at the stage of processing. In addition, E316 is necessary for meat processing plants to speed up the processing of raw materials, as well as to give it a pronounced taste. In total, this Supplement alone can reduce the dosage of other nitrates by about a third. This guarantees that the harm from ready-made store-bought sausage will decrease significantly. Its additional advantage is an increase in the stability and productivity of antioxidants like L-ascorbic acid.

Packing-bags of 25 kg.

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