Why It Matters
Dissolved oxygen oxidizes pigments and degrades ascorbate in juice, beer and cured meats, dulling color and flavor; need reducing agents that preferentially consume oxygen
Solution Approach
Dissolved oxygen oxidizes pigments and degrades ascorbate in juice, beer and cured meats, dulling color and flavor; need reducing agents that preferentially consume oxygen RawSource supplies the base chemicals that go into these programs. We can help with product selection, grade matching, and sourcing from multiple origins for supply security.
Typical Formulation Workflow
1
Process & Compliance Review
Map the application and contact points, and confirm food-grade and regulatory status (FCC/USP, Kosher/Halal, allergen) for every input.
2
Ingredient & Grade Selection
Select the right grade of acidulant, preservative, emulsifier, stabilizer, or processing aid for the formulation, label, and sensory targets.
3
Bench Trial & Dosing
Validate use level and performance in a bench or pilot batch, and specify packaging and lot traceability suited to food-safety requirements.
4
Quality & Shelf-Life Validation
Verify finished-product quality, microbial stability, and shelf life, and lock the spec with a CoA and document control for audits.
Recommended Chemistries (4)
Ascorbic Acid (Vitamin C), Food Grade
CAS 50-81-7
Acids & Salts
Preservation
Ascorbic acid scavenges dissolved oxygen and regenerates other antioxidants, protecting color and flavor in juice, beer and cured systems
Melting Point: 190–192 °C (decomposes) Density: 1.65 Solubility: ≥ 100 mg/mL at 23 °C
Full Details
Erythorbic Acid (FCC)
CAS 89-65-6
Specialty Additives
Preservation
The ascorbic stereoisomer is used purely as an oxygen scavenger and cure accelerator where vitamin function is not required
Melting Point: About 164 °C to 172 °C with decomposition Solubility: Soluble in alcohol, pyridine; moderately solubl…
Full Details
Sodium Erythorbate (FCC)
CAS 6381-77-7
Specialty Additives
Preservation
Soluble erythorbate speeds nitrite cure-color development and blocks oxidative browning in processed meats
Melting Point: 154–164 °C (decomposes) Density: 1.2 Solubility: ≥ 100 mg/mL at 18 °C
Full Details
Calcium Ascorbate (USP/FCC), Granular
CAS 5743-28-2
Specialty Additives
Preservation
Non-acidic calcium ascorbate delivers antioxidant function in dips and dry blends that would be too tart with free ascorbic acid
PH: Between 6,0 and 7,5 (10 % aqueous solution)
Full Details