D-sodium erythorbate (sodium D-isoascorbate, erythorbic acid), also known as red algae sugar, sodium, vitamin C, sodium different chemical called D-2, 3,5,6 - tetrahydroxy -2-- has been acid-γ - lactone acid salt (D-2 ,3,5,6-thtrahydroxy-2-hexenic acid-γ-lactone sodium salt). Molecular weight of 216.13. 

 Is a new bio-based food antioxidant, preservative aid reagent. Pickled products can prevent cancer-causing substances - the formation of nitrosamines, the eradication of food and beverage color, odor and turbidity and other undesirable phenomena. Widely used in meat, fish, vegetables, fruits, wine, beverages and canned food preservative to help the color. Mainly in rice as the main raw material, the use of microbial fermentation production for products. 

 Uses: D-erythorbate sodium in the food industry, an important antioxidant preservative, can keep food color, natural flavor, extend shelf life, and without any side effects, in the food industry, mainly for meat, fruit , vegetables, canned food, jam, beer, soft drinks, tea, fruit juice, wine. Storage and transportation: The product should be kept in ventilated enclosed, dry, dark warehouse, not mixed together with toxic substances, transport and storage requirements of the same. 

 Different VC acid, also known as D-iso ascorbic acid, its role and sodium D-erythorbate similar.