VC sodium: VC sodium alias: erythritol sodium, sodium different vitamin C, the arabinose ascorbic acid, sodium ascorbate, sodium VC use: of antioxidants VC sodium traits: VC sodium is a white crystalline, odorless, salty taste, soluble in water, solubility at room temperature 16g/100mLH2O 2% aqueous solution of pH 6.5 to 8.0, the solution susceptible to air oxidation, the trace metal ions, heat, light can accelerate the oxidation. Stable in the dry state, isoascorbic acid, may be formed under acidic conditions. Iso-ascorbic acid (vitamin C), ascorbic acid as an optical isomer (configuration D-isoascorbic acid, ascorbic acid is L-configuration). Substantially similar chemical properties of both CD erythorbate Poor heat resistance than ascorbic acid, anti-oxidation ability, the antiscorbutic function is only 1/20 of the ascorbic acid. Method: bio-fermentation derived from the consumption of starch after. VC sodium is mainly used for: food industry, used as a food antioxidant, widely used in meat, fish, food, beer, fruit juices, fruit juice crystals, fruit and canned vegetables, pastries, dairy products, jams, pickles, grease, etc.. VC sodium can also keep food color, natural flavor and extend the retention period, and without any side effects.