Sodium Isoascorbate 1 kg

Keeping Color and Freshness Stable Without Harsh Chemistry

Sodium isoascorbate is the sodium salt of erythorbic (isoascorbic) acid, valued for its strong antioxidant activity and its ability to bind oxygen quickly in water-based systems. It works on a mechanism close to sodium ascorbate, but it is chosen specifically where reaction speed and color stability matter more than nutritional vitamin value. This item belongs to the Antioxidants category, which brings together ingredients that slow down oxidation across food processing, cosmetic chemistry, and related industries. The 1 kg pack size fits small food workshops, cosmetic studios, and pilot batches before scaling up to larger volumes.

The largest global demand for sodium isoascorbate comes from food processing. In meat production it accelerates the reaction between nitrite and myoglobin, stabilizing the pink color of sausages, ham, and bacon while reducing the formation of unwanted compounds during curing and cooking. In juice, beverage, and canned fruit production it prevents enzymatic browning, a classic example being sliced apples, potatoes, avocado, and mushrooms that lose their appeal within minutes without antioxidant protection. In brewing and winemaking the compound protects flavor and aroma from oxidative spoilage during bottling and storage.

The second major field of use is cosmetic manufacturing. Here sodium isoascorbate is added to the water phase of creams, gels, toners, and serums as an antioxidant that slows down oil rancidity and the breakdown of active ingredients. Unlike oil-soluble antioxidants, it performs specifically in water and water-glycerin systems, so it is often paired with fat-soluble protection such as Astaxanthin to cover both phases of a formula. To further stabilize a finished product, formulators combine it with metal chelators like Хелатор Dermofeel PA 3, 10 ml, since trace iron and copper in water can trigger oxidation even when an antioxidant is present. For a broader, layered defense many formulators also add the ready-made complex Vita blend Antiox, 5g, which complements sodium isoascorbate with synergistic components.

In food formulations the typical dosage ranges from 0.05 to 0.1 percent of the product weight, with the exact figure depending on the recipe and processing requirements. In cosmetic formulas the working range is usually lower, from 0.01 to 0.3 percent in the water phase. It is best added at the final stage of preparation, once the base has cooled to 35-45 degrees Celsius, because higher temperatures partially degrade the antioxidant before it has a chance to work in the finished product. Dissolving it first in a small amount of water or the base liquid before blending it into the main batch speeds up even distribution.

The powder should be stored in a tightly sealed container, in a dry and cool place, away from direct sunlight and moisture, since contact with air and water accelerates oxidation of the antioxidant itself while still in storage. Under proper storage conditions the activity stays stable for the full shelf life, which makes the 1 kg pack a practical choice for regular small-batch production.

Anti-browning marinade for canned vegetables

Water 1000 ml

White vinegar 150 ml

Salt 30 g

Sugar 20 g

Sodium isoascorbate 2 g