Erythorbic Acid is a white to hardly
chicken apparent solid which darkens gradually on acknowledgment to light.
Formerly accepted as isoascorbic acid and D-araboascorbic acid, It is a
stereoisomer of ascorbic acid (vitamin C).
Erythorbic Acid is a vegetable-derived
aliment accretion produced from sucrose.
Since the U.S. FDA (Food and Drug
Administration) banned the use of sulfites as a bactericide in foods advised to
be captivated fresh, the use of Erythorbic Acid as a aliment bactericide and
antioxidant has become actual popular. It is aswell acclimated as a bactericide
in convalescent meats and arctic vegetables.
No comments:
Post a Comment