Introduction: D-isoascorbic acid is a natural, green and efficient food antioxidant, which plays a considerable role in improving food stability and prolonging storage life. As an isomer of VC, D-isoascorbic acid has many similarities with VC in chemical properties, but as an antioxidant, it has advantages that VC does not have. Firstly, its antioxidant property is better than VC. Therefore, when used with VC, it can effectively protect the drug components of VC, have a good effect in improving the drug properties, and protect the color of VC at the same time. Second, it is safe and has no residue in the human body. After ingestion, it participates in metabolism and can be partially transformed into VC. In recent years, as an auxiliary material of medicine, it has been applied to VC tablets, VC Yinqiao Tablets and VC health products, and achieved good results.
Chemical properties: white to light yellow crystal or crystalline powder. Odorless and sour. Gradually blackened under the light. In the dry state, it is quite stable in air. But it deteriorates rapidly in solution and in the presence of air. Melt and decompose at 164 ~ 172 ℃. Oxidation resistance is better than ascorbic acid, the price is also cheaper, but the heat resistance is poor. It has strong reducibility. When it meets light, it will be colored and decomposed slowly. Heavy metal ions will promote its decomposition. Very soluble in water (40g / 100m1). Soluble in ethanol (5g / 100ml). Insoluble in glycerol. Insoluble in ether and benzene.
Use 1. Antioxidant; preservative; Hair color additives.
Uses 2. Isoascorbic acid is one of the most important isomers of vitamin C. isoascorbic acid is mainly used in food industry. It accounts for more than 93% of the total demand in Japan. As a food antioxidant, it is widely used in meat food, fish food, beer, fruit juice, fruit juice crystal, canned fruits and vegetables, pastries, dairy products, jam, wine, pickles, oil, etc.
Usage 3. It is used as food antioxidant and has the function of fresh-keeping and quality assurance
Application 4. Isoascorbic acid and its sodium salt are widely used as food antioxidant to prevent browning of fish, meat, vegetables and fruit juice. It is a new food antioxidant, antiseptic and preservative, which can effectively reduce the oxidation of food, prevent the fading of color, aroma and taste, and inhibit the formation of carcinogen ammonium nitrite in food. At present, the product has been widely used in meat, vegetables, fruits, wine, beverages, cans, tea and other foods. In addition to being used as food antioxidants, color AIDS and preservatives, it also has important applications in medicine and health, daily chemical industry and so on. In chemical industry, isoascorbic acid can stabilize chemical reaction and slow down reaction rate. It can be used as a stabilizer of chemical raw materials and electrolyte in electrolysis and electroplating.