Sodium erythorbate

1. In meat products: as a color development aid, it can maintain the color, prevent the formation of nitrosamines (such as nitrite), improve the flavor, and is not easy to fade. Pickles: Maintain color and improve flavor.
2. Frozen fish and shrimp: Maintain the color and prevent the surface of the fish from oxidizing and producing rancid odor.

3. Beer and wine: added after fermentation to prevent peculiar smell and turbidity, maintain color and aroma, and prevent secondary fermentation
4. Juices and sauces: added at the time of bottling to maintain the natural VC to prevent fading and maintain the original flavor.
5. Fruit storage: spray or use with citric acid to maintain color and flavor and prolong the storage period.
6. Canned products: Add to the soup before canning to maintain the color and flavor.
7. Used in bread, it can maintain the color, natural flavor and prolong the shelf life of bread.
8. China's << hygienic standards for the use of food additives > regulations for bread. Instant noodle. The maximum usage is 0.2g/kg for soup stock, and the maximum usage for meat products is 1.0g/kg.