Sodium Ascorbate ,it`s white to yellowish white crystalline powder or granules, odorless, slightly salty taste.

The decomposition temperature is 218℃. It is relatively stable in dry state. When exposed to light, the color deepens. After moisture absorption, it is slowly oxidized and decomposed in aqueous solution. It is more soluble in water than ascorbic acid (62g/100mL), the pH of 10% aqueous solution is about 7.5.

Sodium ascorbate has strong antioxidant capacity and can be converted into vitamin c in the human body.

It is widely used in food industry for preservation and antiseptic. It can effectively prevent the formation of carcinogenic nitrite amine in pickled food; remove the discoloration, peculiar smell and turbidity of food and beverages, and is widely used in the preservation of meat, fish, vegetables, fruits, beverages and canned food. Without any toxic side effects. Sensitive people may experience side effects such as headache, dizziness, fatigue, drowsiness, and body flushing.

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