Food Grade D-Isoascorbic Acid

D-Isoascorbic Acid is important antioxidant infood industry,which can keep the color.natural flavor of foods and lengthen its storagewithout any toxic and side effects.It is used inmeat processing,fruits, vegetable,tin, jam,as well as in drinks, such as beer, grape wine.soft drink, fruit tea and fruit iuice etc. It alsocan be used for oxidation resistance of boilersand oil pipelines.

• Meat products:

  D-isoascorbic acid is added to ham, sausages, luncheon meat, bacon, and meat cans. When used in combination with nitrites, it helps to form a stable pink color in meat products and prevent browning. D-isoascorbic acid also inhibits fat oxidation, delays spoilage, and extends the shelf life. 

  
  

• Aquatic products:

  D-isoascorbic acid can delay fat oxidation in frozen shrimp, fish paste, fish balls, fish canned products, and pickled seafood, and reduce the production of fishy and unpleasant odors. 

  
  

• Fruit and vegetable products:

  D-isoascorbic acid is used in fruit canned products, fruit juices, and jams to prevent oxidation and discoloration of cut or processed fruits, thereby extending the shelf life of canned fruits and frozen vegetables.

  
  

• Beverage:

  D-isoascorbic acid is used in beers, wines, juices and carbonated beverages to prevent flavor deterioration caused by oxidation and to maintain the natural color of the beverages.
  
  

• Baking and Dairy Products:

  D-isoascorbic acid is used in bread, cakes, cookies, milk powder, cheese, and butter to prevent the spoilage of oily foods and to prevent fat from oxidizing and deteriorating.