METHOD OF PRODUCING SODIUM ASCORBATE FOOD ADDITIVE Russian patent published in 2016 - IPC C07D307/62 A23L33/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and concerns preparing food additive intended for use in food products. Method involves following operations. Neutralisation of ascorbic acid with sodium hydroxide. Mass ratio of ascorbic acid, water and 46-48 % aqueous sodium hydroxide solution is 1:(0.80-0.84):(0.485-0.495). Concentration of resulting solution of sodium ascorbate is carried out by evaporation under vacuum at 35-65 °C to mass fraction of basic substance of 50-55 % and resulting solutionis seeded with crystals of sodium ascorbate in an amount of 0.5-2.0 % by weight of starting ascorbic acid and isothermal crystallisation begins by maintaining suspension for 30-60 minutes with minimum boiling intensity. Further increasing boiling rate and maintaining supersaturation ratio in range of 1.02-1.04 continue crystallisation by evaporation under vacuum, suspension under stirring at 35-65 °C until mass fraction of 68-74 % sodium ascorbate. Resulting suspension is incubated for 20-30 minutes without boiling at same temperature, then separated crystals of sodium ascorbate, and mother liquor is fed for concentration and crystallisation.

EFFECT: invention reduces cost of producing sodium ascorbate due to reduced consumption of alcohol and enables to obtain improved quality sodium ascorbate food additive with high output of end product (87-91 %).

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