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    Sodium Erythorbate (50gr)
    Sodium Erythorbate (50gr)
    Sodium Erythorbate (50gr)

    Sodium Erythorbate (50gr)

    Review (0)
    14.00 $ CAD

    Sodium erythorbate is the sodium salt of ascorbic acid. It is a food additive used as an antioxidant in meat products..

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    EU3234363840424446USXX5XSSMLXLXXLXXLArm Length6161,56262,56363,56464,5Bust Circumference8084889296101106111Waist Girth6165697377828792Hip Circumference87919599103108113118

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    A common ingredient used in sausage making and meat curing for accelerating the breakdown of sodium nitrite allowing you to smoke cured meats immediately after stuffing. It also acts as an anti-oxidant which prevents discoloration/pigmentation of meats treated with Cure. The latter is important for those using high-temp cheese in cured sausage, Erythorbate will act as a color stabilizer and prevent the meat directly in contact with the cheese from turning odd colors via oxidation (when this occurs it is not spoilage) and give it an even consistent appearance.

    When used in sausage, add 1gram Sodium Erythorbate per 1 kilogram of minced meat

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    Sodium Erythorbate (50gr)
    Sodium Erythorbate

    Sodium Erythorbate (50gr)

    14.00 $ CAD