Erythorbic Acid  CAS 89-65-6

Isoascorbic acid and its sodium salt have been widely used as food antioxidants to prevent browning in fish, meat, vegetables, fruit juice, and other foods. It is a new type of food antioxidant, preservative, and fresh-keeping agent that can effectively reduce the oxidation of food, prevent the fading of its color, aroma, and taste, and also inhibit the formation of carcinogenic substance ammonium nitrite in food. At present, this product has been widely used in food such as meat, vegetables, fruits, alcohol, beverages, canned food, tea, etc. In addition to being used as a food antioxidant, coloring agent, and preservative, it also has important applications in medicine, hygiene, daily chemical industry, and other fields. Isoascorbic acid has the effects of lowering blood pressure, diuresis, hepatic glycogen production, pigment excretion, detoxification, etc. in medicine, and can be used for liver and gallbladder imaging, bone imaging, and treatment of kidney stones; Isoascorbic acid can stabilize chemical reactions, slow down reaction rates, and serve as a stabilizer for chemical raw materials, as well as an electrolyte in electrolysis and electroplating.