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Июнь 2015 (published: 29.05.2015)
Number 2(24)
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Application of sodium ascorbate in the food industry and the comparative
characteristic of two ways of its manufacture
Novinyuk L.V.
Keywords: sodium ascorbate, food additive, antioxidant, crystallization, manufacture, domestic technology.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Application of sodium ascorbate in the food industry and the comparative
characteristic of two ways of its manufacture
One of perspective ingredients in the food industry, which having not only processing behavior, but also vitamin activity, is the sodium ascorbate (a food additive E301). It can be used in products which are recommended for people who has intolerance of the vitamin C. Effect of sodium ascorbate is reached by its antioxidatic properties. The article describes the technology for producing sodium ascorbate. At the first stage receive the solution, containing a sodium ascorbate, then separate a main product. It is proposed to separatie a sodium ascorbate from solution by isothermal crystallization or sedimentation with ethanol. The main technological moments of two ways of receiving the sodium ascorbate are considered. The analysis of merits and demerits of these ways is given. Both offered ways provide high yield and receiving sodium ascorbate, which comply with the requirements of the technical documentation.
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Read the full article
Keywords: sodium ascorbate, food additive, antioxidant, crystallization, manufacture, domestic technology.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License