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CAS NUMBER: 89-65-6
EC NUMBER: 201-928-0
MOLECULAR FORMULA: C6H8O6
MOLECULAR WEIGHT: 176.12
Erythorbic acid or erythorbate, formerly known as iso ascorbic acid and D-arabo ascorbic acid, is a stereoisomer of ascorbic acid.
Erythorbic acids chemical properties have many similarities with Vc, but as an antioxidant, it has the inimitable advantage that Vc do not have: First, it is superior to the anti-oxidation than Vc, therefore, mixed the Vc, it can effectively protect the properties Vc component in improving the properties have very good results, while protecting the Vc color.
Second, higher security, no residue in the human body, participating in metabolism after absorb by human body, which can be transformed into Vc partially.
Erythorbic acid (isoascorbic acid, D-araboascorbic acid) is a stereoisomer of ascorbic acid.
Erythorbic acid is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide.
Erythorbic acid can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature.
Erythorbic acid is denoted by E number E315, and is widely used as an antioxidant in processed foods.
Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid.
One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.
A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.
Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh (such as salad bar ingredients), the use of erythorbic acid as a food preservative has increased.
Erythorbic acid is also used as a preservative in cured meats and frozen vegetables.
Erythorbic acid, a stereoisomer of ascorbic acid with similar physicochemical properties, is widely used as an antioxidant in processed foods.
The use of erythorbic acid has increased.
Erythorbic acid is a stereoisomer of ascorbic acid (vitamin C), can be used as an antioxidant, a preservative and a color stabilizer in processed meat and fish products with the European food additive number E315.
Erythorbic acids antioxidative mechanism (same with sodium erythorbate and ascorbic acid) is as an oxygen scavenger that reacts with oxygen to reduce the oxygen content in food.
Erythorbic acid is readily absorbed and metabolized.
Also known as Isoascoribic acid, erythoribic acid is a natural product, vegetable derived food additive produced from sucrose.
Erythoribic acid is an important antioxidant in the food industry, which can keep the color, natural flavor of foods and lengthen food storage without toxic and side effects.
Erythoribic acid is used in cured meat processing, frozen fruits, frozen vegetables, jams, and in the beverage industry such as beer, grape wine, soft drink, fruit juice and fruit teas.
Erythoribic acid's use has increased tremendously ever since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods to be eaten fresh.
Erythorbic Acid (isoascorbic acid, d-araboascorbic acid) is a stereoisomer of ascorbic acid (vitamin C).
Erythorbic acid is synthesized by a reaction between methyl 2-keto-d-gluconate and sodium methoxide.
Erythorbic acid can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature.
Erythorbic acid is denoted by E number E315, and is widely used as an antioxidant in processed foods.
Erythorbic acid is food additive designation E315, it is a stereoisomer of ascorbic acid (vitamin C) that can be used as an antioxidant, preservative, and color stabilizer in processed meat and fish products.
Erythorbic acid is a stereoisomer of ascorbic acid (vitamin C) in the form on.
Erythorbic acid is a widely used antioxidant.
Erythorbic acid is mostly used as an antioxidant (industrial and food), especially in the brewing industry, and as a reducing agent for photography.
Erythorbic acid is widely used as a preservative and color stabilizer for foods and beverages.
As a vegetable-derived food additive, it can be considered natural.
Erythorbic acid (D-Isoascorbic acid), produced from sugars derived from different sources, such as beets, sugar cane, and corn, is a food additive used predominantly in meats, poultry, and soft drinks.
Erythorbic Acid is used as food antioxidant.
Erythorbic Acid is shiny, granular crystals.
Erythorbic acid is soluble in water, alcohol, and pyridine, moderately soluble in acetone, and slightly soluble in glycerol.
Erythorbic Acid is a by product of ascorbic acid and is mainly used as a preservative of fruits and vegetables.
USES OF ERYTHORBIC ACID:
Generally, Erythorbic acid 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, Erythorbic acid benefits our body through reducing nitrosamine formation which is generated by the intake of nitrate.
Erythorbic acid is also used as a preservative in cured meats and frozen vegetables.
Erythorbic acid is mostly used as an antioxidant (industrial and food), especially in the brewing industry, and as a reducing agent for photography.
Erythorbic acid is widely used as an antioxidant in processed foods, cured meats and frozen vegetables.
Erythorbic acid is able to replace nitrates in meat applications.
Erythorbic Acid is a food preservative that is a strong reducing agent (oxygen accepting) which functions similarly to antioxidants.
In the dry crystalline state Erythorbic acid is nonreactive, but in water solutions it reacts readily with atmospheric oxygen and other oxidizing agents, making it valuable as an antioxidant.
During preparation, dissolving and mixing should incorporate a minimum amount of air, and storage should be at cool temperatures.
Erythorbic acid has a solubility of 43 g/100 ml of water at 25°c. One part is equivalent to one part ascorbic acid and equivalent to one part sodium erythorbate.
Erythorbic acid is used to control oxidative color and flavor deterioration in fruits at 150–200 ppm.
Erythorbic acid is used in meat curing to speed and control the nitrite curing reaction and prolong the color of cured meat at levels of 0.05%.
Erythorbic acid is a stereoisomer of L-ascorbic acid, and is used as an antioxidant in foods and oral pharmaceutical formulations.
Erythorbic acid has approximately 5% of the vitamin C activity of L-ascorbic acid.
-Food:
Erythorbic acids main uses are in meat products, fruits & vegetables and also in soft drinks & beer.
-Meat products:
Cured and preserved meat products takes an important part in the meat industry.
-Drink:
Erythorbic acid and its sodium salt can be used as an antioxidant in beverages, beer and etc.
Erythorbic acid can eliminate the discoloration, odor and turbidity, and improve the poor taste of beverages.
In beer, it can remove the stale odor, enhance flavor stability, and prolong its shelf life.
USAGE AREAS OF ERYTHORBIC ACID:
-Antioxidants
-Bacon
-Sauage
-Meats
-Brewing
-Soft Drink
-Beverage Powder
-Fruit Juice
-Ice Cream, Fruit Sauces
-Chewing Gum
-Confections
-Baking Food
-Yogurt
-Color Stabilizer Flavoring Agent
-Preservative
-Nutrient
-Dietary Supplement
-Cosmetics
-Feed
-Pharmaceutical
APPLICATIONS OF ERYTHORBIC ACID:
-Erythorbic acid is produced in acidic condition by sodium erythorbate.
-Erythorbic acid has strong reducing action and has effects on reducing blood press, diuresis,generationg liver glycogen,excreting pigment,detoxifying the body.
-Erythorbic acid is non-toxic.
-Erythorbic acids other applications are familiar to sodium erythorbate.
-Sodium erythorbateand erythorbic acid are generally recognized as the lastest A-class Green products internationally and have become the commodities in short supply both at home and abroad.
Some applications of Erythorbic acid :
-creams
-cheeses
-dairy-based drinks
-dairy-based desserts
-spreads
-vegetables
-processed fruit
-confectionery
-pastas
-meats
-seasonings
-cereals
-condiments
-broths
-soups
-sauces
-malt beverages
-water-based flavoured drinks
PROPERTIES OF ERYTHORBIC ACID:
-Quality Level: 200
-assay: 98%
-optical activity: [α]25/D −16.8°, c = 2 in H2O
-Melting Point: 169-172 °C (dec.) (lit.)
-SMILES string: [H][C@@]1(OC(=O)C(O)=C1O)[C@H](O)CO
-InChI: 1S/C6H8O6/c7-1-2(8)5-3(9)4(10)6(11)12-5/h2,5,7-10H,1H2/t2-,5-/m1/s1
-InChI key: CIWBSHSKHKDKBQ-DUZGATOHSA-N
CHEMICAL PROPERTIES OF ERYTHORBIC ACID:
Erythorbic acid occurs as a white or slightly yellow-colored crystals or powder.
Erythorbic acid gradually darkens in color upon exposure to light.
SPECIFICATIONS OF ERYTHORBIC ACID:
-Assay: ≤ 99.0- 100.5%
-Specific (a)D25: ≤ -16.5 – -18.0
-Loss on drying: ≤ 0.4 %
-Heavy Metal: ≤ 10 PPM
-Lead: ≤ 5 PPM
-Arsenic: ≤ 3 PPM
-Residue on Ignition: ≤ 0.3%
-CAS Max %: 100%
-Ignition Residue: 0.3%
-Loss on Drying: 0.4%
-Packaging: Amber Glass Bottle
-Quantity: 100 g
-Optical Rotation: -16.5° to -18.0°
-Percent Purity: 99 to 100.5%
-Grade: FCC
FUNCTIONS OF ERYTHORBIC ACID:
Antioxidant : Inhibits reactions favored by oxygen, thus avoiding oxidation and rancidity
-antioxidant
-fragrance ingredient
APPEARANCE OF ERYTHORBIC ACID:
White to slightly yellow crystalline solid which darkens gradually on exposure to light.
SOLUBILITY OF ERYTHORBIC ACID:
-In water: 40 g in 100 mL water at 25 °C.
-In organic solvents: Soluble in alcohol, pyridine; moderately soluble in acetone; slightly soluble in glycerol
PRODUCTION OF ERYTHORBIC ACID:
Erythorbic acid can be produced by a reaction between methyl 2-keto-D-gluconate and sulphuric acid.
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 sodium erythorbate: heating the above suspension with sodium bicarbonate or sodium carbonate.
The reaction between sodium erythorbate and sulphuric acid.
Erythorbic acid is synthesized by the reaction between methyl 2- keto-D-gluconate and sodium methoxide.
Erythorbic acid can also be synthesized from sucrose, and produced from Penicillium spp.
STABILITY OF ERYTHORBIC ACID:
-Stable.
-Combustible.
-Incompatible with chemically active metals, aluminium, zinc, copper, magnesium, strong bases, strong oxidizing agents.
STORAGE OF ERYTHORBIC ACID:
Erythorbic acid should be stored in an airtight container, protected from light, in a cool, dry place.
SYNONYM:
Isoascorbic acid
D-Isoascorbic acid
89-65-6
D-Araboascorbic acid
Araboascorbic acid
D-Erythorbic acid
Isovitamin C
D-(-)-Isoascorbic acid
2,3-Didehydro-D-erythro-hexono-1,4-lactone
Erycorbin
Neo-cebicure
UNII-311332OII1
Saccharosonic acid
Glucosaccharonic acid
MFCD00005378
(5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one
(R)-5-((R)-1,2-dihydroxyethyl)-3,4-dihydroxyfuran-2(5H)-one
