PRODUCTS

E 316 SODIUM ERYTHORBATE

E 316 Sodium Erythorbate is used as an antioxidant, a preservative and a curing accelerator in meat and fish products.
E 316 Sodium Erythorbate's widely used as an antioxidant (with E number E316) in processed food.
E 316 Sodium Erythorbate is commonly used in processed meats (e.g., hot dogs, sausages), beverages, baked goods, and potato salads.

CAS Number (Chemical Abstracts Service Number):
6381-77-7 (for the monohydrate, which is the common commercial form)
7378-23-8 (for the anhydrous form)
EC Number (European Community Number): 228-973-9 (refers to the monohydrate)
IUPAC name: Sodium 1,4-anhydro-1-oxo-D-erythro-hex-2-enitol-3-O-ate
Molecular Formula: C₆H₇NaO₆
Molecular Weight: 198.11 g/mol

SYNONYMS:
Sodium erythorbate, D-isoascorbate, Erythorbic acid sodium salt, E316, Araboascorbic acid monosodium salt, D-erythro-hex-2-enonic acid γ-lactone monosodium salt, Erbit N, Eribate N, Isoascorbate C sodium, Isona, Sodium isoascorbate, Sodium D-isoascorbate, Sodium isoascorbate, Isoascorbic acid sodium salt, D-Sodium isoascorbate, Erythorbic acid sodium salt, Sodium D-araboascorbate, Eribate, Sodium L-isoascorbate (less common, technically refers to the L-isomer salt but often used interchangeably in commerce for E316), Sodium 1,4-anhydro-1-oxo-D-erythro-hex-2-enitol-3-O-ate, Sodium isoascorbate, Sodium D-isoascorbic acid, Sodium salt of 2,3-didehydro-D-erythro-hexono-1,4-lactone, 3-keto-D-gulofurano-lactone, sodium enolate monohydrate, SODIUM ERYTHORBATE, 6381-77-7, Sodium isoascorbate, Isona, Neo-cebitate, Mercate 20, Isoascorbic acid sodium salt, Sodium D-isoascorbate, CCRIS 2517, HSDB 741, Araboascorbic acid, monosodium salt, D-, Eribate N, UNII-BZ468R6XRD, Erythorbic Acid Sodium Salt, EINECS 228-973-9, BZ468R6XRD, Erythorbic acid, sodium salt, D-Sodiumisoascorbiate, OZOBAN, DTXSID5020570, Erythorbate, sodium, SODIUM-ISOASCORBATE, Sodium erythorbate (1:1), Monosodium D-erythro-hex-2-enonic acid gamma-lactone, E316, DTXCID90570, Sodium (R)-2-((R)-1,2-dihydroxyethyl)-4-hydroxy-5-oxo-2,5-dihydrofuran-3-olate, INS NO.316, Hex-2-enonic acid gamma-lactone, D-erythro-, monosodium salt, SODIUM ERYTHORBATE [HSDB], EC 228-973-9, SODIUM ERYTHORBATE [MART.], INS-316-, D-Erythro-hex-2-enonic acid, gamma-lactone, monosodium salt, E-316, sodium;(2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate, D-Isoascorbic acid Na salt, SODIUM ERYTHORBATE (MART.), D-erythro-Hex-2-enonic acid, .gamma.-lactone, monosodium salt, NeoCebitate, Mercate "20, 2,3-Didehydro-3-O-sodio-D-erythro-hexono-1,4-lactone, D-isoascorbiate sodium, Sodium D-Araboascorbate, CHEMBL2309028, HY-N7079A, D-Araboascorbic Acid Sodium Salt, SODIUM ERYTHORBATE [INCI], Tox21_300159, NSC819226, s5133, AKOS040732198, Araboascorbic acid, monosodium salt, D, CCG-266566, NSC-819226, NCGC00254156-01, DA-67669, FS145290, CAS-6381-77-7, CS-0030745, I0232, Monosodium Derythrohex2enonic acid gammalactone, Q417003, DerythroHex2enonic acid, gammalactone, monosodium salt, Hex2enonic acid gammalactone, Derythro, monosodium salt, D-erythro-Hex-2-enonic acid, gamma-lactone, sodium salt (1:1), 228-973-9, 6381-77-7, 228-973-9, ARABOASCORBIC ACID, MONOSODIUM SALT, D-, E316, E-316, ERIBATE N, ERYTHORBIC ACID SODIUM SALT, ERYTHORBIC ACID, SODIUM SALT, INS NO.316, INS-316-, ISOASCORBIC ACID, SODIUM SALT, OZOBAN, SODIUM D-ISOASCORBATE, SODIUM ERYTHORBATE (1:1), SODIUM ERYTHORBATE [HSDB], SODIUM ERYTHORBATE [MART.], SODIUM ISOASCORBATE, SODIUM-ISOASCORBATE, Sodium (2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2,5-dihydrofuran-3-olate, D-isoascorbate, erythorbic acid, sodium salt, E316, araboascorbic acid, monosodium salt, D- (6CI), D-erythro-hex-2-enonic acid, γ-lactone, monosodium salt (8CI,9CI), Erbit N, Eribate N, isoascorbate C sodium, Isona, sodium isoascorbate, sodium D-isoascorbate

E 316 Sodium Erythorbate is a synthetic antioxidant widely used in the food industry to preserve color, flavor, and freshness.
E 316 Sodium Erythorbate is a food additive used predominantly in meats, poultry, and soft drinks.
Chemically, E 316 Sodium Erythorbate is the sodium salt of erythorbic acid.

E 316 Sodium Erythorbate is the sodium salt of erythorbic acid, a stereoisomer of sodium ascorbate.
The European food additive number for E 316 Sodium Erythorbate is E316.
E 316 Sodium Erythorbate is a food additive used predominantly in meats, poultry, and soft drinks.

Chemically, E 316 Sodium Erythorbate is the sodium salt of erythorbic acid.
E 316 Sodium Erythorbate is a food additive used predominantly in meats, poultry, and soft drinks.
Chemically, E 316 Sodium Erythorbate is the sodium salt of erythorbic acid.

E 316 Sodium Erythorbate is structurally related to Vitamin C and is an antioxidant.
When used in processed meat such as hot dogs and beef sticks, E 316 Sodium Erythorbate increases the rate at which nitrate reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring.

As an antioxidant structurally related to vitamin C, E 316 Sodium Erythorbate helps improve flavor stability and prevents the formation of carcinogenic nitrosamines.
E 316 Sodium Erythorbate is a popular additive used in the food industry.

E 316 Sodium Erythorbate is a white to off-white crystalline substance with an almost irresistible taste.
E 316 Sodium Erythorbate's role in the food industry ranges from preserving freshness to enhancing the taste of food.
E 316 Sodium Erythorbate is an antioxidant, which means it can slow or prevent harmful oxidation that can lead to cell damage.

E 316 Sodium Erythorbate is a healthier alternative to traditional preservatives because it contains no chemical ingredients.
Foods to which Food Additive can be added: E 316 Sodium Erythorbate is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.

When the necessary information cannot be obtained in the regulations and communiqués, the legal regulatory authorities of the relevant country can be consulted.
E 316 Sodium Erythorbate is a food additive in the category of antioxidants, the sodium salt of ascorbic acid.

E 316 Sodium Erythorbate is a food additive that functions as an antioxidant and preservative.
E 316 Sodium Erythorbate shares similar antioxidant properties with vitamin C, but it doesn’t have the same nutritional benefits.
According to the U.S. Food and Drug Administration (FDA), E 316 Sodium Erythorbate is approved to be used in food.

According to the European Food Safety Authority (EFSA), E 316 Sodium Erythorbate is designated as food additive E316.
E 316 Sodium Erythorbate powder is a versatile antioxidant due to its unique properties.
E 316 Sodium Erythorbate is a food-grade antioxidant and preservative, synthesized through the fermentation of glucose.

E 316 Sodium Erythorbate is highly water-soluble and synergizes with nitrites in meat curing, reducing nitrosamine formation.
E 316 Sodium Erythorbate complies with FDA GRAS, EFSA, JECFA, and EU food additive (E316) standards.
E 316 Sodium Erythorbate is used for Food Preservation and Safety.

Antioxidant Activity: E 316 Sodium Erythorbate inhibits oxidation of fats, oils, and pigments to prevent rancidity and discoloration.
Nitrite Synergy: E 316 Sodium Erythorbate enhances the efficacy of nitrites in cured meats while minimizing harmful byproducts.
Color Retention: E 316 Sodium Erythorbate preserves vibrant hues in processed meats, fruits, and beverages.

Heat Stability: E 316 Sodium Erythorbate maintains functionality in high-temperature processing (e.g., baking, canning).
E 316 Sodium Erythorbate is non-GMO, allergen-free, and recognized as a safe alternative to synthetic antioxidants.
E 316 Sodium Erythorbate is an almost odorless, fluffy, white to off-white crystalline powder.

E 316 Sodium Erythorbate is white or piggyback yellow crystalline powder or granules.
E 316 Sodium Erythorbate is odorless, slightly salty, decomposes at a melting point above 200°C, and is quite stable when exposed to air in a dry state.

E 316 Sodium Erythorbate is easily soluble in water 55g/ml, but in the aqueous solution, when there is air, metal, heat, light, it will be oxidized, and it is almost insoluble in ethanol.
The PH value of 2% aqueous solution of E 316 Sodium Erythorbate is 6.5-8.0.

E 316 Sodium Erythorbate is a white, crystalline powder or granules
E 316 Sodium Erythorbate is a sodium salt of erythorbic acid, a synthetic isomer of Vitamin C, but with only 1/20 of the vitamin activity.
E 316 Sodium Erythorbate has a relationship to ascorbic acid, but is not a substitute.

E 316 Sodium Erythorbate (C6H7NaO6) is a food additive used predominantly in meats, poultry, and soft drinks.
Chemically, E 316 Sodium Erythorbate is the sodium salt of erythorbic acid.
When used in processed meat such as hot dogs and beef sticks, E 316 Sodium Erythorbate reduces the rate at which nitrate reduces to nitric oxide, thus retaining the pink coloring.

As an antioxidant structurally related to vitamin C, E 316 Sodium Erythorbate helps improve flavor stability and prevents the formation of carcinogenic nitrosamines.
When E 316 Sodium Erythorbate is used as a food additive, its E number is E316.

E 316 Sodium Erythorbate, CAS# 6381-77-7, is the sodium salt of Erythorbic Acid.
E 316 Sodium Erythorbate is available as white or a slightly yellow crystalline pellet or powder.
E 316 Sodium Erythorbate can keep both color and taste of food fresh without adding acidic taste.

USES and APPLICATIONS of E 316 SODIUM ERYTHORBATE:
E 316 Sodium Erythorbate is used antioxidant, antimicrobial agent, appearance control agent, curing accelerator for baked goods, meat and cured meat products.
E 316 Sodium Erythorbate is used as an antioxidant, a preservative and a curing accelerator in meat and fish products.

E 316 Sodium Erythorbate is primarily used as a food additive (E316) for several key functions.
E 316 Sodium Erythorbate's widely used as an antioxidant (with E number E316) in processed food.
Antioxidant: E 316 Sodium Erythorbate readily reacts with oxygen, preventing oxidative degradation that causes spoilage, off-flavors, and color changes in foods and beverages.

Food Industry: E 316 Sodium Erythorbate is commonly used in processed meats (e.g., hot dogs, sausages), beverages, baked goods, and potato salads.
Preservative: E 316 Sodium Erythorbate acts as a preservative by inhibiting oxidative spoilage.

Color Retention: E 316 Sodium Erythorbate maintains the desired color in cured meat products.
When used in processed meat such as hot dogs, bologna, and beef sticks, E 316 Sodium Erythorbate increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring.

The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh (such as ingredients for fresh salads).
Food processors have responded to the fact that some people are allergic to sulfites.

E 316 Sodium Erythorbate is occasionally used in beverages, baked goods, and potato salad.
Likewise, E 316 Sodium Erythorbate is used as an antioxidant, a preservative and a curing accelerator in meat and fish products.
Fresh Meat: E 316 Sodium Erythorbate can prolong color stability and extend its shelf life.

Cosmetics: Per the “European Commission database for information on cosmetic substances and ingredients”, E 316 Sodium Erythorbate functions as an antioxidant in cosmetic and personal care products.
Alternative applications of E 316 Sodium Erythorbate include the development of additives that could be utilized as antioxidants in general.

For instance, E 316 Sodium Erythorbate has been implemented in the development of corrosion inhibitors for metals.
E 316 Sodium Erythorbate has been implemented in active packaging.
Furthermore, E 316 Sodium Erythorbate's antioxidative properties have been shown to reduce the production of thiobarbituric acid reactive substances (TBARS) in frozen meats.

This effectively increases their shelf-life.
E 316 Sodium Erythorbate is used a lot in the food industry, especially in meat products such as cold cuts, canned foods and frozen foods.
Its ability to inhibit bacterial growth and promote rapid nitrogen excretion from meat makes E 316 Sodium Erythorbate an ideal choice for sausage makers.

E 316 Sodium Erythorbate also improves the color and flavor of meat, giving the final product an attractive appearance and taste.
E 316 Sodium Erythorbate is also used in beverages such as energy drinks and soft drinks where it helps maintain a fresh and stable taste.
Other food products that may contain E 316 Sodium Erythorbate include canned fruits and vegetables, convenience foods and snack foods.

E 316 Sodium Erythorbate is often used predominantly in meats, poultry, and soft drinks as a food additive.
When used in processed meat such as hot dogs and beef sticks, E 316 Sodium Erythorbate reduces the rate at which nitrate reduces to nitric oxide, thus retaining the pink coloring.

Although most aren’t side effects by consumption of the E 316 Sodium Erythorbate, it has been linked with allergic reactions, gout-like symptoms, and kidney stones.
E 316 Sodium Erythorbate is a food additive used predominantly in meats, poultry, and soft drinks.

When used in processed meat such as hot dogs and beef sticks, E 316 Sodium Erythorbate increases the rate at which nitrate reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring.
E 316 Sodium Erythorbate helps improve flavor stability and prevents the formation of fungus.

After sulfates were banned by the U.S. Food and Drug Administration there was an increase in the use of E 316 Sodium Erythorbate as food preservatives.
Generally, E 316 Sodium Erythorbate is widely used to stabilize color, reduce nitrate uses, and prevent oxidation in meat products, fruits and vegetables.

And therefore maintain the color & flavor and extend their shelf life.
Meanwhile, E 316 Sodium Erythorbate benefits our body through reducing nitrosamine formation which is generated by the intake of nitrate.
Food: E 316 Sodium Erythorbate'main uses are in meat products, fruits & vegetables and also in soft drinks & beer.

Meat products: E 316 Sodium Erythorbate is cured and preserved meat products take an important part in the meat industry.
E 316 Sodium Erythorbate is also used in curing ham.
E 316 Sodium Erythorbate is used as an antioxidant and bread improver.

E 316 Sodium Erythorbate can also be used in cheeses and dried and canned vegetables.
In meat products: As a hair color additive, E 316 Sodium Erythorbate can keep the color, prevent the formation of nitrosamines (such as nitrite), improve the flavor, and not fade easily.

Pickled pickles: E 316 Sodium Erythorbate maintains color and improves flavor.
Frozen fish and shrimp: E 316 Sodium Erythorbate keeps the color and prevents the fish surface from oxidizing and producing a putrid smell.
Beer and wine: E 316 Sodium Erythorbate is added after fermentation to prevent odor and turbidity, maintain color, aroma and prevent secondary fermentation.

Fruit juice and sauce: E 316 Sodium Erythorbate is added during bottling to maintain natural VC, prevent fading and maintain original flavor.
Fruit storage: Spray or use with citric acid to maintain color and flavor and extend the storage period.
Canned products: Add E 316 Sodium Erythorbate soup before canning to keep color, smell and taste.

E 316 Sodium Erythorbate can keep the color, natural flavor and extend the shelf life of bread.
E 316 Sodium Erythorbate reduces the rate of nitrate reduction to nitric oxide in meat thus keeping the pink in meat color.
As an antioxidant, E 316 Sodium Erythorbate helps improve flavor stability, similar to Vitamin C.

E 316 Sodium Erythorbate can have a very tiny effect as Vitamin C.
E 316 Sodium Erythorbate also helps prevent the formation of nitrosamines, which is a carcinogens.
As the sodium salt of erythorbic acid (a stereoisomer of ascorbic acid), E 316 Sodium Erythorbate is widely used to prevent oxidation, retain color, and extend shelf life in food and beverage products.

E 316 Sodium Erythorbate is used as an additive in the production of foodstuffs.
E 316 Sodium Erythorbate can be used as an antioxidant, and also as a preservative color aid.
E 316 Sodium Erythorbate is mainly used in the food industry, widely used in meat, fish, beer, fruit juice, canned vegetables, dairy products, wine, oil, etc.

E 316 Sodium Erythorbate is used as an antioxidant and preservative.
Uses of E 316 Sodium Erythorbate: Cider, frozen fruit, meat products, baked goods, beverages
Other Uses of E 316 Sodium Erythorbate: Cosmetics, water softener, detergent

-E 316 Sodium Erythorbate provides a bright red color:
In order to achieve the purpose of preserving meat products and produce a bright red color, the traditional method is to add nitrate.
Nitrate can interact with amines in the human body to form a carcinogen nitrosamine, which is harmful to our health.

-Reduce nitrosamines:
E 316 Sodium Erythorbate can significantly reduce the production of nitrosamines if erythorbic acid is used in combination with nitrite.
At the same time, E 316 Sodium Erythorbate can stabilize the color of meat.

-Fruits and Vegetable Processing:
Fresh fruit and vegetable products can easily cause quality problems during preservation.
Such as microbial growth, softening, weightlessness and browning due to cracks.

The traditional browning inhibitor is sulfur.
But it can cause several health problems such as high blood pressure.

Erythorbic acid or E 316 Sodium Erythorbate can be used to keep the freshness and stabilize the color of fruit and vegetables.
By soaking or spraying E 316 Sodium Erythorbate's solution on the surface.

-Drink and Beer uses of E 316 Sodium Erythorbate:
Erythorbic acid and its sodium salt can be used as an antioxidant in beverages, beer and etc.
E 316 Sodium Erythorbate can eliminate the discoloration, odor and turbidity.

And improve the poor taste of beverages.
In beer, E 316 Sodium Erythorbate can remove the stale odor.

Enhance flavor stability.
And prolong E 316 Sodium Erythorbate's shelf life.

-Cosmetics:
Per the “European Commission database for information on cosmetic substances and ingredients”, E 316 Sodium Erythorbate functions as an antioxidant in cosmetic and personal care products.
E 316 Sodium Erythorbate can be found in hair and nail products.

-Processed Meat uses of E 316 Sodium Erythorbate:
The cured meats in the human diet have a history of thousands of years.

E 316 Sodium Erythorbate is used primarily to bring out a nice red color in sausage, ham, bacon and other cured meat products or fish products as it can accelerate the reduction of nitrite & nitrate to nitric oxide which generates the pink colour in meat.

It is always added together with curing salt (nitrites/nitrates).
Potassium or sodium salts of nitrate and nitrite act as a curing agent while E 316 Sodium Erythorbate accelerates the rate of curing by cutting down the processing time.

-Fruit & Vegetables uses of E 316 Sodium Erythorbate:
E 316 Sodium Erythorbate functions as an antioxidant to keep the freshness and flavor by inhibiting the browning by scavenging oxygen and by reducing quinones back to polyphenol compounds.
It is used by spraying or dipping fruit and vegetables in an aqueous solution of E 316 Sodium Erythorbate.

-Used in:
*Beverages (soft drinks, beer, wine).
*Processed fruits and vegetables (canned, frozen, dried) to prevent browning.
*Baked goods.
*Fish and seafood products.

-Curing Accelerator (Meat Products):
*In cured meats (like bacon, ham, sausages, hot dogs), E 316 Sodium Erythorbate works synergistically with nitrites (e.g., sodium nitrite E250).

-E 316 Sodium Erythorbate accelerates the conversion of nitrite to nitric oxide (NO), which is crucial for:
*Developing the characteristic stable pink/red color of cured meat.
*Contributing to the typical cured flavor.
*Inhibiting the growth of dangerous bacteria like Clostridium botulinum.

-Color Stabilizer:
By preventing oxidation and aiding the curing reaction, E 316 Sodium Erythorbate helps maintain the desired color in processed meats and prevents discoloration in other foods like fruits and vegetables.

-Nitrosamine Inhibition:
By promoting the conversion of nitrite to nitric oxide, E 316 Sodium Erythorbate reduces the amount of residual nitrite available to form potentially carcinogenic nitrosamines during cooking or storage of cured meats.

BENEFITS OF E 316 SODIUM ERYTHORBATE:
*E 316 Sodium Erythorbate protects food quality by preventing oxidation.
*E 316 Sodium Erythorbate helps maintain the appealing color and flavor of food products.
*E 316 Sodium Erythorbate increases the efficiency and speed of the meat curing process.
*E 316 Sodium Erythorbate allows for potentially lower levels of nitrites to be used in cured meats while achieving desired effects.
*E 316 Sodium Erythorbate helps reduce the formation of harmful nitrosamines.
Often more cost-effective than its isomer, sodium ascorbate (E301), for these technical applications.

CHARACTERISTICS OF E 316 SODIUM ERYTHORBATE:
*Water-soluble antioxidant.
*Strong reducing agent.
*Chemically similar to sodium ascorbate (sodium salt of Vitamin C) but is a stereoisomer (isoascorbate).
*Crucially, E 316 Sodium Erythorbate has virtually no Vitamin C activity (estimated at only 1/20th that of ascorbic acid, which is nutritionally insignificant).
*E 316 Sodium Erythorbate works rapidly, especially in accelerating meat curing.

CHARACTERISTICS AND BENEFITS OF E 316 SODIUM ERYTHORBATE:
*Antioxidant:
E 316 Sodium Erythorbate prevents oxidation, thereby extending shelf life and maintaining flavor in food products.

*Color Stabilizer:
E 316 Sodium Erythorbate helps retain the pink color in cured meats by accelerating the reduction of nitrite to nitric oxide.

*Nitrosamine Inhibitor:
E 316 Sodium Erythorbate reduces the formation of potentially carcinogenic nitrosamines in processed meats.

*Vitamin C Analog:
Structurally similar to ascorbic acid but lacks vitamin C activity.

*Corrosion Inhibitor:
E 316 Sodium Erythorbate is utilized in active packaging and corrosion prevention applications.

SAFETY AND USAGE OF E 316 SODIUM ERYTHORBATE:
Generally recognized as safe (GRAS) when used in accordance with good manufacturing practices.

*Regulatory Status:
Approved for use in food products in many countries, including those adhering to the European Food Safety Authority (EFSA) regulations.

*Storage Conditions:
Should be stored in a cool, dry place, protected from light and moisture.

*Handling Precautions:
Avoid inhalation of dust; use appropriate personal protective equipment (PPE) when handling in industrial settings.

HOW IS E 316 SODIUM ERYTHORBATE MADE?
E 316 Sodium Erythorbate can be produced by a reaction between methyl 2-keto-D-gluconate and sulphuric acid.
Generally, the manufacturing process has 5 steps:

*Producing calcium 2-keto-D-gluconate: food-grade starch hydrolysate fermentation by Pseudomonas fluorescens with calcium carbonate.
Acidify the above fermentation broth to obtain 2-keto-D-gluconic acid (2-KG).
Esterification 2-KG with methanol under acid conditions to yield methyl 2-keto-D-gluconate.

*The synthesis of E 316 Sodium Erythorbate: heating the above suspension with sodium bicarbonate or sodium carbonate.
*The reaction between E 316 Sodium Erythorbate and sulphuric acid.

MANUFACTURERS OF E 316 SODIUM ERYTHORBATE:
Bulk E 316 Sodium Erythorbate Manufacturers
Chinese E 316 Sodium Erythorbate manufacturers dominate the global market due to their large-scale production capabilities and cost-effectiveness.

However, other countries have significant producers, including the United States, India, and some European nations.
Large manufacturers operate globally, supplying E 316 Sodium Erythorbate powder to various industries worldwide.
Sinofi is a bulk E 316 Sodium Erythorbate manufacturer in

MANUFACTURING PROCESS OF E 316 SODIUM ERYTHORBATE:
The production of E 316 Sodium Erythorbate typically involves the following steps:
Synthesis of D-glucose from starch through enzymatic hydrolysis.
Conversion of D-glucose to D-sorbitol via catalytic hydrogenation.

Fermentation of D-sorbitol to L-sorbose using bacteria.
Chemical conversion of L-sorbose to 2-keto-L-gulonic acid.

Lactonization of 2-keto-L-gulonic acid to form erythorbic acid.
Neutralization of erythorbic acid with sodium hydroxide to produce E 316 Sodium Erythorbate.

PRODUCTION OF E 316 SODIUM ERYTHORBATE:
E 316 Sodium Erythorbate is produced from sugars derived from different sources, such as beets, sugarcane, and corn.
These sugars are converted to ordinary D-glucose.
The glucose is converted to a 2-keto sugar acid intermediate, most commonly 2-keto-D-gluconic acid, by Pseudomonas fluorescens bacteria.

An urban myth claims that sodium erythorbate is made from ground earthworms.
However, there is no truth to the myth.
It is thought that the origin of the legend comes from the similarity of the chemical name to the words earthworm and bait.

CHEMISTRY OF E 316 SODIUM ERYTHORBATE:
E 316 Sodium Erythorbate is soluble in water.
The pH of the aqueous solution of the sodium salt is between 5 and 6.
A 10% solution, made from commercial grade E 316 Sodium Erythorbate, may have a pH of 7.2 to 7.9.

In its dry, crystalline state E 316 Sodium Erythorbate is nonreactive.
But, when in solution with water E 316 Sodium Erythorbate readily reacts with atmospheric oxygen and other oxidizing agents.
This makes E 316 Sodium Erythorbate a valuable antioxidant.

ORIGIN OF E 316 SODIUM ERYTHORBATE:
E 316 Sodium Erythorbate is a sodium salt of erythorbic acid, a synthetic isomer of vitamin C (but with only 1/20 of the vitamin activity).

FUNCTION & CHARACTERISTICS OF E 316 SODIUM ERYTHORBATE:
Anti-oxidant in meat products.

SAFETY AND USAGE OF E 316 SODIUM ERYTHORBATE:
Regulatory Status:
E 316 Sodium Erythorbate is widely approved for use as a food additive globally, including in the EU, USA (where it is Generally Recognized As Safe - GRAS), Canada, Australia, and many other countries.
E 316 Sodium Erythorbate's use may be subject to Good Manufacturing Practices (GMP) or specific quantitative limits depending on the food category and jurisdiction.

ACCEPTABLE DAILY INTAKE (ADI) OF E 316 SODIUM ERYTHORBATE:
Major international food safety bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) and EFSA (European Food Safety Authority) have assigned E 316 Sodium Erythorbate an ADI of "not specified" (or "not limited").
This is the safest category for food additives, indicating that based on available toxicological data, E 316 Sodium Erythorbate's consumption at levels needed for its technological function does not pose a health risk.

VITAMIN C ACTIVITY:
It is important not to confuse E 316 Sodium Erythorbate with sodium ascorbate (E301) or ascorbic acid (E300) in terms of nutritional value.
E 316 Sodium Erythorbate does not contribute significantly to Vitamin C intake.

USAGE LEVELS OF E 316 SODIUM ERYTHORBATE:
Typical usage levels in cured meat products are often around 500-550 parts per million (ppm or mg/kg), calculated as erythorbic acid.
Levels in other foods vary based on the application and regulations.

E 316 Sodium Erythorbate is a safe, effective, and widely used food additive valued for its antioxidant, color stabilization, and meat cure accelerating properties.
E 316 Sodium Erythorbate's "ADI not specified" status reflects its high margin of safety, though it provides no significant Vitamin C benefit.

WHAT IS E 316 SODIUM ERYTHORBATE USED FOR IN FOOD?
E 316 Sodium Erythorbate is used as an antioxidant, a preservative and a curing accelerator, let’s see each function:

*Antioxidant:
It keeps the food fresh (color, flavor and etc) as E 316 Sodium Erythorbate itself can be oxidized by scavenging oxygen and then inhibiting the oxidation of fruits and vegetables.

*Preservative:
E 316 Sodium Erythorbate prevents microbial growth and therefore extends the shelf life of food.

*Curing accelerator:
E 316 Sodium Erythorbate accelerates the curing process of meat and fish products by speeding up the development of the pink color.

HOW DOES E 316 SODIUM ERYTHORBATE WORK IN PROCESSED MEAT?
The stable pink color, unique flavor, aroma as well as microbial control and antioxidant activity are developed by reactions of nitric oxide with meat.
The whole process is associated with curing agents & added ingredients and the oxidation-reduction reactions among them.

WHAT DOES E 316 SODIUM ERYTHORBATE DO?
E 316 Sodium Erythorbate is an antioxidant that can convert nitrite to nitric oxide, thereby speeding up this conversion and increasing the color of meat products.
Meanwhile, E 316 Sodium Erythorbate can reduce the amount of nitrites used in meat products and the amount of residues, and therefore effectively reduce the formation of nitrosamines which is a carcinogen.

HOW IS E 316 SODIUM ERYTHORBATE MADE?
E 316 Sodium Erythorbate is synthesized using the same procedure as for the production of erythorbic acid.
Generally, E 316 Sodium Erythorbate is also produced by fermentation of food grade starch hydrolysate but the manufacturing process is finished in the 4th step of producing erythorbic acid.

ALTERNATIVE PARENTS OF E 316 SODIUM ERYTHORBATE:
*Vinylogous acids
*Enoate esters
*Secondary alcohols
*Lactones
*Enediols
*1,2-diols
*Oxacyclic compounds
*Organic alkali metal salts
*Monocarboxylic acids and derivatives
*Primary alcohols
*Organic oxides
*Hydrocarbon derivatives
*Carbonyl compounds
*Organic cations

SUBSTITUENTS OF E 316 SODIUM ERYTHORBATE:
*2-furanone
*Vinylogous acid
*Alpha,beta-unsaturated carboxylic ester
*Enoate ester
*1,2-diol
*Carboxylic acid ester
*Enediol
*Secondary alcohol
*Lactone
*Carboxylic acid derivative
*Oxacycle
*Organic alkali metal salt
*Monocarboxylic acid or derivatives
*Organic oxygen compound
*Alcohol
*Organooxygen compound
*Primary alcohol
*Organic salt
*Hydrocarbon derivative
*Carbonyl group
*Organic oxide
*Organic cation
*Aliphatic heteromonocyclic compound

STABILITY OF E 316 SODIUM ERYTHORBATE:
Reasonably stable in dry, crystalline form when protected from light and air.
In aqueous solutions, E 316 Sodium Erythorbate degrades upon exposure to air (oxygen), light, heat, and trace metal ions (especially copper and iron).
E 316 Sodium Erythorbate is a strong reducing agent.

IS E 316 SODIUM ERYTHORBATE SAFE TO EAT?
Yes, E 316 Sodium Erythorbate's safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

FDA
E 316 Sodium Erythorbate can be used as an antimicrobial agent, antioxidant, color or coloring adjunct, dough strengthener, flour treating agent, oxidizing or reducing agent, processing aid, surface-finishing agent.

EFSA
E 316 Sodium Erythorbate is listed in Commission Regulation (EU) No 231/2012 as an authorised food additive in the EU as “Additives other than colours and sweeteners”.

PREPARATION OF E 316 SODIUM ERYTHORBATE:
E 316 Sodium Erythorbate can be produced from sugars derived from sources such as beets, sugar cane and corn.

BENEFITS OF E 316 SODIUM ERYTHORBATE:
E 316 Sodium Erythorbate is a food additive used predominantly in meats, poultry, and soft drinks.
Chemically, E 316 Sodium Erythorbate is the sodium salt of erythorbic acid.
E 316 Sodium Erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn.

HOW TO APPLY E 316 SODIUM ERYTHORBATE?
Premix E 316 Sodium Erythorbate with other dry ingredients first like sugar, salt, seasoning powder, etc.
Or direct mix E 316 Sodium Erythorbate with water.

STORAGE AND HANDLING PRECAUTIONS OF E 316 SODIUM ERYTHORBATE:
*Storage:
E 316 Sodium Erythorbate should be stored in a cool and dry place.
Keep E 316 Sodium Erythorbate away from strong light and heat.

*Handling Precautions:
Handling of E 316 Sodium Erythorbate should only be performed by personnel trained and familiar with handling of organic chemicals.

AVAILABLE GRADE OF E 316 SODIUM ERYTHORBATE:
Food Grade: E 316 Sodium Erythorbate is widely used as an antioxidant in food industries.
Foodchem's food grade E 316 Sodium Erythorbate is available as fine powder (>98% purity).

PHYSICAL and CHEMICAL PROPERTIES of E 316 SODIUM ERYTHORBATE:
Chemical Name: Sodium erythorbate
IUPAC Name: Sodium 1,4-anhydro-1-oxo-D-erythro-hex-2-enitol-3-O-ate
CAS Number: 6381-77-7
EC Number (EINECS): 228-973-9
Molecular Formula: C₆H₇NaO₆
Molecular Weight: 198.11 g/mol
Appearance: White crystalline solid
Density: 1.2 g/cm³
Melting Point: 168–170 °C
Solubility in Water: Highly soluble (16 g/100 mL)

pH (10% solution): Approximately 7.2–7.9
EC Number (European Community Number): 228-973-9 (refers to the monohydrate)
CAS Number (Chemical Abstracts Service Number):
6381-77-7 (for the monohydrate, which is the common commercial form)
7378-23-8 (for the anhydrous form)
Molar Mass: 198.11 g/mol (anhydrous); 216.12 g/mol (monohydrate)
Appearance: White to slightly yellow, crystalline powder or granules.
Odor: Odorless.
Taste: Slightly salty.

Solubility: Freely soluble in water (approx. 15-17 g/100 mL at 25°C).
Very slightly soluble in ethanol.
Insoluble in fats and oils.
Melting Point: Decomposes above 200°C. The monohydrate loses its water of hydration around 160-170°C.
pH: A 1% aqueous solution has a pH between 5.5 and 8.0.
Storage Conditions: Store below +30 °C, in a cool, dry place
Chemical formula: C6H7NaO6
Molar mass: 198.11 g/mol 1
Appearance: White crystalline solid

Density: 1.2
Melting point: 168 to 170 °C (334 to 338 °F; 441 to 443 K)
Solubility in water: 16 g/100 mL
CAS number: ‎6381-77-7
Chemical formula: C6H7O6Na·H2O (monohydrate)
Molecular weight: 216.13
Solubility: Freely soluble in water, very slightly soluble in ethanol 2
PH: 5,5 to 8,0 (10 % aqueous solution)
Product Name: Sodium Erythorbate (E 316)
Chemical Formula: C6H7NaO6
Cas No: 6381-77-7

EINESC No: 228-973-9
UN No: Not subject to transport regulations
Physical Property: White Solid Crystalline Powder
Odor: Odorless
Molecular Weight: 198.11 g/mol
Density: 1.702 g/cm3
Solubility: Soluble in water
Exact Mass: 198.014038
PSA: 110.05000

appearance: White crystalline powder
Storage conditions: Store in a cool and dry place away from light and sealed
Molecular Weight: 198.11 g/mol
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 6
Rotatable Bond Count: 2
Exact Mass: 198.01403222 Da
Monoisotopic Mass: 198.01403222 Da
Topological Polar Surface Area: 110 Å²
Heavy Atom Count: 13

Formal Charge: 0
Complexity: 237
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 2
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 2
Compound Is Canonicalized: Yes
IUPAC Name: Sodium (2R)-2-[(2R)-4,5-dihydroxy-3-oxofuran-2-yl]-2-hydroxyethanolate
product Categories: Biochemistry ; Vitamin Derivatives ; Vitamins

Melting point: 154-164°C
H bond acceptors: 6
H bond donors: 4
Freely Rotating Bonds: 6
Polar Surface Area: 110.05 Å2
Chemical Formula: C6H8NaO6
IUPAC name: sodium 5-(1,2-dihydroxyethyl)-3,4-dihydroxy-2,5-dihydrofuran-2-one
InChI Identifier: InChI=1S/C6H8O6.Na/c7-1-2(8)5-3(9)4(10)6(11)12-5;/h2,5,7-10H,1H2;/q;+1
InChI Key: PPASLZSBLFJQEF-UHFFFAOYSA-N
Isomeric SMILES: [Na+].OCC(O)C1OC(=O)C(O)=C1O
Average Molecular Weight: 199.1139
Monoisotopic Molecular Weight: 199.021857663

FIRST AID MEASURES of E 316 SODIUM ERYTHORBATE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of E 316 SODIUM ERYTHORBATE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of E 316 SODIUM ERYTHORBATE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E 316 SODIUM ERYTHORBATE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of E 316 SODIUM ERYTHORBATE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of E 316 SODIUM ERYTHORBATE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available