Sodium D-isoascorbate, also known as sodium erythroside, is a novel bio-based food antioxidant, preservative, and color enhancer. It prevents the formation of nitrosamines—a carcinogen—in pickled products and eliminates discoloration, off-flavors, and turbidity in food and beverages. Sodium D-isoascorbate is also a strong reducing agent; its mechanism of action is to capture oxygen, reduce the formation of oxides in food, and prevent the degradation of color, aroma, and flavor. Sodium erythroside is an optical isomer of sodium ascorbate. It lacks the physiological activity of sodium ascorbate but possesses strong antioxidant activity and a production cost that is only one-third that of sodium ascorbate, thus it is widely used in meat product production. According to the national food safety standard GB2760-2014, the amount of sodium erythroside added during food processing can be determined as needed. Sodium D-isoascorbate is a green, safe, and effective food additive that can be used as an antioxidant preservative in grain products such as pastries and bread, as well as meat products such as sausages and ham. In the preservation of fruits and vegetables, it can inhibit the activity of oxidases, thus preventing browning. Sodium D-isoascorbate is currently a popular food antioxidant preservative both domestically and internationally. Its anti-corrosion and antioxidant effects are significantly better than vitamin C, while its price is only 1/4 to 1/2 that of vitamin C. It is antioxidant, odorless, safe, non-toxic, and does not affect the human body's absorption of vitamin C. It has been widely used as an antioxidant and color-protecting agent in the food industry, including meat, beverages, fruits and vegetables, fermentation, jams, and frozen fish.
