What harm does sodium d-isoascorbate do to the human body

There are many substances in nature, some are natural substances, and some are artificially synthesized substances. Some substances can be properly added to food to keep the food fresh. This substance is called sodium d-isoascorbate. Although sodium d-isoascorbate exists in many foods, many people are still worried about the harm caused by this preservative. So what harm does sodium d-isoascorbate have on the human body?

1. The harm of sodium d-isoascorbate to the human body

At present, sodium D-erythorbate has been recognized as a green antioxidant preservative by the World Health Organization and the Food and Agriculture Organization of the United States. The U.S. FDA, Canada, and the European Union have successively confirmed that it is a safe and effective food additive. It can be used as an antioxidant preservative in various grain products such as cakes and bread, as well as meat products such as sausages and ham. The U.S. Food Chemical Pharmacopoeia (FCC) and my country's national standards have both included the food antioxidant sodium D-erythorbate and made detailed provisions for its quality standards.

2. Main Application

Sodium D-isoascorbate is an important antioxidant preservative in the food industry. It can maintain the color and natural flavor of food, extend the shelf life, and has no toxic side effects. In the food industry, it is mainly used in meat products, fruits, vegetables, canned food, jam, beer, soda, fruit tea, juice, wine, etc.

3. Application fields

1. In meat products: as a coloring agent, it maintains color, prevents the formation of nitrosamines (such as nitrite), improves flavor, and prevents the cut from fading. Pickled vegetables: maintain color and improve flavor.

2. Frozen fish and shrimp: maintain color and prevent oxidation on the fish surface to produce a rancid odor.

3. Beer and wine: Add after fermentation to prevent odor and turbidity, maintain color, aroma and prevent secondary fermentation

4. Juice and sauce: Add during bottling to preserve natural VC, prevent fading, and maintain original flavor.

5. Fruit storage: Spray or use with citric acid to maintain color and flavor and extend storage period.

6. Canned products: Add to soup before canning to maintain color, aroma and taste.

7. When used in bread, it can maintain the color and natural flavor of the bread and extend the shelf life without any toxic side effects.