Sodium stannous citrate
Disodium stannous citrate
CAS: 25088-96-4
Molecular Formula: C6H5Na2O7Sn+
Sodium stannous citrate - Names and Identifiers
| Name | Disodium stannous citrate |
| Synonyms | dissodium citrate Sodium stannous citrate Disodium stannous citrate |
| CAS | 25088-96-4 |
Sodium stannous citrate - Physico-chemical Properties
| Molecular Formula | C6H5Na2O7Sn+ |
| Molar Mass | 353.78924 |
| Physical and Chemical Properties | Chemical properties white crystals. Easily soluble in water, easy to absorb moisture and deliquesce. It is easy to be oxidized, heated to 250 ℃, it starts to decompose, turns yellow at 260 ℃, and turns brown at 283 ℃. The oral LD502.7g/kg of mice, ADI does not need special regulations. |
| Use | Uses Disodium stannous citrate is a reducing agent with anti-oxidation, color protection and anti-corrosion effects. China stipulates that it can be used for canned fruits and vegetables and mushrooms, with a maximum usage of 0.3 g/kg. |
Sodium stannous citrate - Upstream Downstream Industry
Sodium stannous citrate - Uses and synthesis methods
action
Disodium stannous citrate has antioxidant and color protection effects, and its toxicity is low. Its color protection effect is better than citric acid, ascorbic acid, sodium erythorbate and other commonly used color protection agents, and the effect of sulfite is equivalent. At present, the research on the color protection of disodium stannous citrate mainly focuses on canned fruits and vegetables, while there is no research report on the color protection of olive juice. Disodium stannous citrate is a new type of color protection agent, which has strong reducibility, anti-oxidation, anti-corrosion and color protection effects, and its toxicity is lower than that of sulfites. It can eliminate oxygen in the environment, and block the oxidation and corruption of food caused by the oxidation of air, thereby playing the role of anti-oxygen and color protection, and maintaining the color, quality and flavor of food. It has been widely used in mushrooms, lotus roots, Lemon, green plum and other canned fruits and vegetables color protection processing (Jin Dingliang, 2009). Jin Dingliang and Xia Wenshui (2011) studied the color protection effect of disodium stannous citrate on fresh-cut lotus root. After treatment with 0.05%-0.2% disodium stannous citrate soaking solution at pH 3-6 for 15 min, the fresh-cut lotus root product can maintain low browning degree and polyphenol oxidase activity. Zhang Tingting et al. (2013) studied the color protection effect of disodium stannous citrate on canned Agaricus bisporus. In the pretreatment stage, disodium stannous citrate has better inhibitory effect on enzymatic browning of Agaricus bisporus than phytic acid, citric acid and VC. Disodium stannous citrate has a good color protection and anti-browning effect on olive juice. The light transmittance of the juice reaches 91.7%. Disodium stannous citrate can effectively protect the original color of olive juice, which may be related to the chelation of the metal copper ions in it and the inactivation of enzymes. Disodium stannous citrate has strong reducibility, gradually consumes residual oxygen in the tank, blocks the oxidation and corruption of food caused by air oxidation, delays the adverse changes caused by the oxidation of food, and thus plays a role in anti-oxygen and color protection, and maintains the color and flavor of food.
scope of use
canned mushrooms and fruits and vegetables 0.3 g/kg; Generally, canned mushroom paint can have a protective effect with a 0.02% dosage. 0.06% is added to the general paint tank.
production method
First dissolve citric acid and stannous chloride in distilled water, add sodium hydroxide under stirring, and filter to obtain distannous citrate solution; then add citric acid to obtain stannous citrate; then add sodium hydroxide to neutralize to obtain stannous citrate Disodium solution; finally, it is concentrated in vacuum, filtered out the insoluble matter, and then dried in vacuum to obtain the finished product.
Last Update：2024-04-10 22:29:15
Sodium stannous citrate - Reference Information
| properties | sodium stannous citrate is a white crystalline powder. Easy deliquescence, soluble in water, easy oxidation. |
| effect | stannous Disodium citrate has antioxidant, color-protecting effect, and low toxicity, its color-protecting effect is better than that of citric acid, ascorbic acid, sodium isoascorbate and other commonly used color fixative, and sulfite effect. At present, the research on the color protection effect of stannous Disodium citrate mainly focuses on the canned fruit and vegetable products, but there is no report on the color protection of olive juice. Stannous Disodium citrate is a new type of color fixative, which has strong reducing ability, anti-oxidation, anti-corrosion and color protection effects, and its toxicity is lower than that of sulfite. It can eliminate the oxygen in the environment, and block the oxidation of food caused by the oxidation of the air, so as to play the role of anti-oxidation and color protection, to maintain the color, quality and flavor of food, has been widely used in mushrooms, lotus root, lemon, plum and other canned fruit and vegetable color protection processing (Jin Dingliang, 2009). Jindingliang and Xia Wenshui (2011) study on the effect of stannous Disodium citrate on the color protection of fresh-cut lotus root, after treated with 0.05% ~ 0.2% stannous Disodium citrate soaking solution for 15 min at pH 3~6, the product of fresh-cut lotus root could keep low Browning degree and polyphenol oxidase activity. Zhang Tingting (2013) to study the effect of stannous Disodium citrate on the color protection of canned Agaricus bisporus, in the pretreatment stage, stannous Disodium citrate than phytic acid, citric acid, VC had better inhibitory effect on enzymatic browning of Agaricus bisporus. Stannous Disodium citrate has a good color protection and anti-browning effect on olive juice, and the transmittance of the juice is 91.7%. Stannous Disodium citrate can effectively protect the original color of olive juice, it may be related to the metal copper ion chelating, so that the enzyme inactivation. Stannous Disodium citrate has strong reducibility, and gradually consumes residual oxygen in the tank, blocking the oxidation of food due to air oxidation, slow down the adverse changes caused by the oxidation of food so as to play the role of anti-oxidation and color protection, to maintain the color and flavor of food. |
| Use | According to the hygienic standard for the use of food additives (GB2760-1996) revised 2003-05-28, disodium stannous citrate is applicable to mushrooms, apple, lemon, chestnut, ginkgo, plum, Lily, citrus, walnut, asparagus, green beans, litchi, coconut juice and other fruit and vegetable canned food, can gradually consume residual oxygen in the can, it plays the role of anti-oxidation and anti-corrosion, and maintains the color and flavor of food. Therefore, it is widely used as a color fixative for canned food. disodium stannous citrate is a reducing agent with antioxidant, color-protecting and antiseptic properties. China's provisions can be used for canned fruits and vegetables, mushrooms, the maximum use of 0.3g/kg. reducing agent; Color fixative; Anticorrosive agent. used as antioxidant preservative for edible fungus, fruit, fruit and meat canned |
| application range | canned mushrooms, fruits and vegetables 0.3g/kg; General canned mushrooms, dosage of 0.02% can play a protective role. Generally, 0.06% is added to the coating tank. |
| maximum allowable use amount of food additives maximum allowable residue standard | The Chinese name of the additive the Chinese name of the additive is allowed to use the food Chinese name of the additive function maximum allowable use amount (g/kg) maximum allowable residue (g/kg) stannous Disodium citrate canned edible fungi and algae stabilizer and coagulant 0.3 stannous Disodium citrate canned vegetables stabilizer and coagulant 0.3 stannous Disodium citrate canned fruits stabilizer and coagulant 0.3 |
| Chemical properties | white crystals. Soluble in water, easy hygroscopic deliquescence. Easy to be oxidized, heated to 250 ° C, began to decompose, 260 ° C began to turn yellow, 283 ° C when Brown. Mouse oral ld502.7 g/kg,ADI does not require special provisions. |
| production method | from citric acid and stannous chloride, sodium hydroxide to generate stannous citrate, and then after the reaction of sodium hydroxide and citric acid, the stannous citric acid disodium solution was obtained by vacuum concentration, filtration and vacuum drying. citric acid and stannous chloride were dissolved in distilled water, sodium hydroxide was added under stirring, and distannous citrate solution was obtained by Suction filtration; Then citric acid was added to obtain stannous citrate; then sodium hydroxide was added to neutralize the stannous Disodium citrate solution; Finally, the solution was concentrated under vacuum, filtered to remove insoluble matters, and then dried under vacuum to obtain the finished product. |
Last Update：2024-04-09 15:16:39
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Product Name: Disodium stannous citrate Request for quotation
CAS: 25088-96-4
Tel: +86 19849939632
Email: 2470479589@qq.com
Mobile: +86 19849939632
QQ: 2470479589
Wechat: +86 19849939632
CAS: 25088-96-4
Tel: +86 19849939632
Email: 2470479589@qq.com
Mobile: +86 19849939632
QQ: 2470479589
Wechat: +86 19849939632
Spot supply
Product Name: Disodium stannous citrate Request for quotationCAS: 25088-96-4
Tel: 86+027-83389957
Email: 1024042217@qq.com
Mobile: 86+18627766980
QQ: 1024042217
Wechat: 18627766980
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Raw Materials for Sodium stannous citrate