Hi guys, just want to post about something I have learn while doing research.
Sodium erythrobate (salt of erythorbic acisd) is a white crystalline powder, with a little salty taste. The end product of fermentation of liquid corn, sugar cane or even beets is sodium erythrobate. They are actually food preervatives used in meat, like beef. Their functions is whereby they act as an antioxidant which inhibit effects of oxygen on food just like how Vitamin C functions and also it helps to improve food stability, appearance and lengthen/strengthen shelf life as they prevent the deteoriation of beef.
In the meat processing, both sodium nitrite and sodium erythrobate works together. the erythrobate actually reduces the nitrite to nitric acid this will form the pink meat colour of beef. Not only these, they also help to prevent cancer-causing nitroamines.
However there is a limit to the usage of this food preservatives. For meat sources is around 0.5-1.0gram/kg.
Next I found out that sodium erythrobate is actually safe however, there is a side effect for the use of sodium erythrobate only for people who are (sentitive) it.
They causes a adverse effect on human health such as headache, dizziness and hemolysis which will lead to anaemia.
credits :
http://www.livestrong.com/article/340989-sodium-erythorbate-side-effects/
http://www.chemopharma.com/Erythorbat.htm
-Pang KarMin
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