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 Treatment Workflow
1
System Assessment
Characterize operating conditions—fluid composition, temperature, pressure, flow rates—and benchmark current treatment performance.
2
Chemistry Selection
Match base chemicals to your operating envelope. Factor in compatibility with existing programs, regulatory constraints, and downstream impacts.
3
Dosage & Delivery
Determine optimal treat rates through jar testing or field trials. Configure packaging (drums, totes, ISO tanks) to match consumption and storage logistics.
4
Monitoring & Adjustment
Track KPIs—coupon rates, residuals, separator performance, water quality. Adjust chemistry and dosage as conditions change.
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