The activity of sodium isoascorbate is only about 1 / 20 of that of ascorbic acid, but it has the same effect on lowering blood pressure, diuresis, hepatic glycogen generation, pigment excretion and detoxification as ascorbic acid. Sodium isoascorbate is mainly used in the food industry, as an antioxidant of food, and is widely used in meat, fish, beer, fruit juice, fruit juice, canned fruits and vegetables, pastries, dairy products, jam, wine, pickles, oils, etc.
Manufacturing
