Contents
Sodium isoascorbate belongs to the category of one of the most famous nutritional supplements that have been used for a long time. According to physical characteristics, the specific antioxidant is a crystalline powder, which crumbles well. No characteristic odor is a distinctive feature of the additive, as is the white color.
In terms of chemistry, this supplement is the usual sodium salt of erythrobic acid. To obtain it under industrial conditions, the procedure for the synthesis of acid with caustic soda is used.
In nature, the substance is obtained from sugar beet, sugar cane or corn. To get the desired result, you just need to follow the instructions for making sugar from them.
Scope of use
The resulting agent is positioned as a brake for the oxidation process for various organic compounds.
But even without this, the substance would find wide application in the food industry, as it is able to stabilize the color of the final product. For some edible products, the agent is used to regulate internal acidity, or to stabilize the acidic environment.
Together, this allows you to extend the shelf life of the product several times. Thus, the consumer will not be able to determine by smell that the product has been released for a long time, since the pleasant aroma will still be preserved.
Most often, buyers encounter isoascorbate while eating sausages. But it does not mean that technologists from fish processing shops or fruit departments also did not adopt such a functional addition. To prevent browning of vegetables or dishes made from them, suppliers often add a white powder.
Many have heard that such additives have an extremely negative effect on the body. But in fact, this tool is approved for use in many countries.
They resort to its help when it is required to form a uniform color in the sausage at the stage of technological processing.
In addition, E316 is necessary for meat processing plants to speed up the salting of raw materials, as well as to give it a pronounced taste.
In total, this supplement alone can reduce the dosage of other nitrates by about a third. This ensures that the harm from the finished store-bought sausage will decrease significantly.
An additional advantage is the increased stability and productivity of antioxidants like L-ascorbic acid.
Effects on the body
Since it will be possible to meet E316 in almost all categories of the confectionery, meat, baking and oil and fat industries, many no longer pay any attention to the mention of this additive in the label.
Accurate data regarding the mutagenic effect on the human body has not been officially obtained, so each consumer can independently decide whether he should eat products with this additive.
Some experts are inclined to believe that it does not pose a serious danger, if the permissible daily allowance is not abused. The maximum dosage is 5 mg per kg of body weight per day. The advantage of the substance is considered to be a quick removal from the body in a natural way immediately after oxidation, where the agent takes an insignificant part.