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EC / List no.: 228-973-9
CAS no.: 6381-77-7
Mol. formula: C6H7NaO6
Sodium erythorbate (C6H7NaO6) is a food additive used predominantly in meats, poultry, and soft drinks.
Chemically, it is the sodium salt of erythorbic acid.
When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring.
As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines.
When used as a food additive, its E number is E316.
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) and as food processors have responded to the fact that some people are allergic to sulfites.
Sodium Erythorbate can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.
Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn.
An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth.
Sodium Erythorbate is thought that the origin of the legend comes from the similarity of the chemical name to the words earthworm and bait.
Alternative applications include the development of additives that could be utilized as antioxidants in general.
For instance, Sodium Erythorbate has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.
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 sodium erythorbate, may have a pH of 7.2 to 7.9.
In its dry, crystalline state it is nonreactive.
But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
What is Sodium Erythorbate?
Sodium Erythorbate is the sodium salt of erythorbic acid, a stereoisomer of sodium ascorbate. Likewise, it is used as an antioxidant, a preservative and a curing accelerator in meat and fish products. The European food additive number for it is E316.
What is Sodium Erythorbate Used for in Food?
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 sodium erythorbate itself can be oxidized by scavenging oxygen and then inhibiting the oxidation of fruits and vegetables.
Preservative: it prevents microbial growth and therefore extends the shelf life of food.
Curing accelerator: it accelerates the curing process of meat and fish products by speed up the development of the pink color.
How does 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.
1. Where does Nitric Oxide come from?
Potassium or sodium salts of nitrate and nitrite are used as a curing agent which is a must ingredient in curing meat as it can be reduced to nitric oxide (NO).
2. What Reacts with Nitric Oxide to Produce Color?
Myoglobin (a meat pigment) can combine with nitric oxide to form nitrosomyoglobin to produce a bright red color.
During heat processing and cooking, nitrosomyoglobin is converted to a stable pigment, nitrosohemochrome, which has a pink color.
3. What does Sodium Erythorbate do?
Sodium Erythorbate is an antioxidant that can converts nitrite to nitric oxide, thereby speeding up this conversion and increasing the color of meat products.
Meanwhile, it 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 it Made?
Sodium erythorbate is synthesized using the same procedure as for the production of erythorbic acid. Generally, it is also produced by fermentation of food grade starch hydrolysate but the manufacturing process is finished in the 4th step of producing erythorbic acid.
Specification
Appearance
White crystalline solid, available in two forms, powder and granular
Other names
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
CAS number: 6381-77-7
Chemical formula: C6H7O6Na·H2O (monohydrate)
Molecular weight: 216.13
Solubility: Freely soluble in water, very slightly soluble in ethanol
PH: 5,5 to 8,0 (10 % aqueous solution)
What’re the Application of Sodium Erythorbate?
Food
Processed Meat
The cured meats in the human diet have a history of thousands of years.
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.
Sodium Erythorbate is always be added together with curing salt (nitrites/nitrates).
Potassium or sodium salts of nitrate and nitrite act as a curing agent while sodium erythorbate accelerates the rate of curing by cutting down the processing time.
Fruit & Vegetables
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.
Sodium Erythorbate is used by spraying or dipping fruit and vegetables in an aqueous solution of sodium erythorbate.
Fresh Meat
Sodium Erythorbate can prolong color stability and extend its shelf life.
Cosmetics
Per the “European Commission database for information on cosmetic substances and ingredients”, it functions as an antioxidant in cosmetic and personal care products.
Use and Manufacturing
For sodium erythorbate (USEPA/OPP Pesticide Code: 116401) there are 0 labels match.
Antioxidant and preservative
Used primarily in hair and nail products
Ascorbyl Palmitate, Ascorbyl Dipalmitate, Ascorbyl Stearate, Erythorbic Acid, and Sodium Erythorbate function as antioxidants in cosmetic formulations.
Industry Uses
• Antioxidant in meat industry
• Corrosion inhibitors and anti-scaling agents
• Functional fluids (open systems)
• Oxidizing/reducing agents
• food additive
Consumer Uses
• Antioxidant in meat industry
• Building/construction materials not covered elsewhere
• Food packaging
• Non-TSCA use
• Water treatment products
• water corrosion inhibitors
Methods of Manufacturing
Sodium Erythorbate is prepared from D-glucose by a combination of biosynthesis and chemical synthesis via the intermediate 2-keto-D-gluconic acid.
General Manufacturing Information
Industry Processing Sectors
• All other basic inorganic chemical manufacturing
• All other chemical product and preparation manufacturing
• Computer and electronic product manufacturing
• Electrical equipment, appliance, and component manufacturing
• Food, beverage, and tobacco product manufacturing
• Oil and gas drilling, extraction, and support activities
• Services
• Utilities
Sodium Erythorbate is an antioxidant that is the sodium salt of erythorbic acid (produced by fermentation of food grade starch).
In the dry state, it is non-reactive, but when mixed with water, it reacts with atmospheric oxygen and other oxidizing agents.
In meat curing, it controls and accelerates the nitrite curing reaction and maintains the color brightness.
Sodium Erythorbate is used in frankfurters, bologna, and cured meats.
Sodium Erythorbate should always be added when using curing salt (nitrites/nitrates).
This is because, when used in sausages, the processing time can be cut down (up to one-third), as the erythorbate accelerates the rate of curing by breaking down the nitrite and speeding up the setting of the pink colour pigment.
The antioxidant properties of erythorbate helps prevent rancidity, and prevents colour fading of sliced meats.
Sodium Erythorbate is a more stable product compared to sodium ascorbate, and has the identical antioxidant effect.
Identification test
Solubility: it is easily soluble in water; extremely difficult to dissolve in ethanol.
Sodium Erythorbate can be measured according to the OT-42 method.
Take 2 ml of 2.0% sample solution; add 2 mL of water, 0.1 g sodium bicarbonate and 0.02 g of ferrous sulfate.
Stand after shaking.
At this time, it should exhibit dark purple color while addition of 5 mL of dilute sulfuric acid test solution (TS-241) will make the color disappeared.
The burning residue of the sample was dissolved by the water and subject to (TS-2) acidification, and if necessary, subject to filtration.
Addition of uranyl zinc acetate test solution (TS-253) should produce yellow crystalline precipitate.
The aqueous solution of the sample allows the discoloration of the 2, 6-dichloroindophenol test solution (TS-84).
Content analysis
0.400 g of the sample pre-dried in a vacuum desiccator (sulfuric acid) for 24 hours was dissolved in a mixed solution consisting of 100 ml of de-carbonated water and 25 ml of dilute sulfuric acid solution (TS-241).
Add a few drops of starch solution (TS-235) and immediately titrate with 0.1mol/L iodine solution titration.
Each mL of 0.1 mol/L iodine solution was equivalent to 10.807 mg of sodium erythorbate (C6H7O6Na? H2O).
Usage limit
GB 2760-2001 (g/kg): beer 0.04; wine, fruit and vegetable juice drinks, 0.15.
Canned fruits and vegetables, canned meat, jam, frozen fish, 1.0 (all based on ascorbic acid).
FAO/WHO (1984): luncheon meat, boiled forelegs, cooked ham, cooked minced meat, 500mg/kg (single usage amount or combined amount with ascorbic acid, ascorbic acid and its salts in ascorbic acid).
Chemical properties
Sodium Erythorbate appears as white to yellow-white crystalline powder or granules.
Sodium Erythorbate is almost odorless, slightly salty.
In the dry state, it is quite stable in the air.
However in solution, it will deteriorate in the presence of air, trace metals, heat and light.
The melting point is above 200 ℃ (decomposition).
Sodium Erythorbate is soluble in water (17g/100m1) but almost insoluble in ethanol.
The pH of the 2% aqueous solution was 5.5 to 8.0.
Uses:
Sodium Erythorbate is antioxidant and antiseptic.
Sodium Isoascorbate is a water-soluble antioxidant which is widely used in China and abroad. Its antioxidant property is significantly stronger than vitamin C.
Its price is cheap as well.
China provides that it can be used for all types of canned, jam and frozen fish with the maximum usage amount of 1.0g/kg;
Sodium Erythorbate can be used for meat with the maximum usage amount being 0.5g/kg (to ascorbic acid dollars); can be used for wine and fruit juice drinks with the largest usage amount being 0.15g/kg; can also be used for beer with the maximum usage amount being 0.04g/kg.
For food antioxidants, preservatives and coloring agent
Antioxidant and preservative.
Sodium Erythorbate is an antioxidant that is the sodium salt of erythorbic acid.
In the dry crystal state it is nonreactive, but in water solution it readily reacts with atmospheric oxygen and other oxidiz- ing agents, a property that makes it valuable as an antioxidant.
During preparation, a minimal amount of air should be incorpo- rated and it should be stored at a cool temperature.
Sodium Erythorbate has a solubility of 15 g in 100 ml of water at 25°c. on a comparative basis, 1.09 parts of sodium erythorbate are equivalent to 1 part of sodium ascor- bate; 1.23 parts of sodium erythorbate are equivalent to 1 part ery- thorbic acid.
Sodium Erythorbate functions to control oxidative color and flavor deterioration in a variety of foods.
In meat curing, it controls and accelerates the nitrite curing reaction and maintains the color brightness.
Sodium Erythorbate is used in frankfurters, bologna, and cured meats and is occasionally used in beverages, baked goods, and potato salad. it is also termed sodium isoascorbate.
Preparation
Sodium Erythorbate is produced through using D-glucose fermentation of Pseudomonas fluorescens Kl005 or Arthrobacter globiformis K1022 to produce 2-keto-D-gluconic acid (or calcium salt), followed by being esterified, transformed and refined.
The composition of the fermentation medium is: glucose: 18; yeast extract 0.3; K2HPO4 • 3H2O: 0.05; KH2PO4: 0.05; MgSO4 • 7H2O: 0.025,;CaCO:34.5. The fermentation temperature is controlled at 30~35 ℃, the fermentation period is 30h, and the fermentation conversion ratio (%) is 79.9%.
The fermentation broth is supplemented with sulfate and activated carbon for acidification and decoloring, followed by pressurized filtrate to obtain the clean liquid with a yield of 96.6%.
The purified fermentation broth was concentrated by decompression, and methanol and sulfuric acid were added for refluxed esterification of 5h, followed by frozen and centrifuged filtering to obtain methyl ester with a yield of 82.1%.
The methyl ester was transformed with basic methanol solution under refluxing conditions, and the product was further frozen and crystallized to dryness to obtain the crude product of D-isoascorbic acid.
The conversion yield was 87.3%, and it was dissolved in hot water and decolorized with activated carbon.
The filtrate is pressurized filtrated and the supernatant liquid is frozen, crystallized, centrifugalized, washed and vacuum dried to obtain finished product.
The mother liquid is recovered and the yield is 88.0%.
Chemical Properties
WHITE CRYSTALLINE POWDER
General Description
Almost odorless fluffy, white to off-white crystalline powder. Used as an antioxidant and preservative.
About Sodium Erythorbate
Helpful information
Sodium Erythorbate is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 1 000 to < 10 000 tonnes per annum.
Sodium Erythorbate is used by consumers, by professional workers (widespread uses), in formulation or re-packing and at industrial sites.
Consumer Uses
Sodium Erythorbate is used in the following products: coating products, fillers, putties, plasters, modelling clay, finger paints and cosmetics and personal care products. Other release to the environment of Sodium Erythorbate is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use resulting in inclusion into or onto a materials (e.g. binding agent in paints and coatings or adhesives).
Article service life
ECHA has no public registered data on the routes by which Sodium Erythorbate is most likely to be released to the environment. ECHA has no public registered data indicating whether or into which articles the substance might have been processed.
Widespread uses by professional workers
ECHA has no public registered data indicating whether or in which chemical products the substance might be used. ECHA has no public registered data on the types of manufacture using Sodium Erythorbate. Other release to the environment of Sodium Erythorbate is likely to occur from: indoor use and outdoor use resulting in inclusion into or onto a materials (e.g. binding agent in paints and coatings or adhesives).
Formulation or re-packing
ECHA has no public registered data indicating whether or in which chemical products the substance might be used. Release to the environment of Sodium Erythorbate can occur from industrial use: formulation of mixtures.
Uses at industrial sites
ECHA has no public registered data indicating whether or in which chemical products the substance might be used. ECHA has no public registered data on the types of manufacture using Sodium Erythorbate. Release to the environment of Sodium Erythorbate can occur from industrial use: in the production of articles.
Manufacture
ECHA has no public registered data on the routes by which Sodium Erythorbate is most likely to be released to the environment.
Sodium erythorbate is a food additive used predominantly in meats, poultry, and soft drinks.
Chemically, it is the sodium salt of erythorbic acid.
Sodium erythorbate is structurally related to Vitamin C and is an antioxidant.
When used in processed meat such as hot dogs and beef sticks, it 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, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines.
When used as a food additive, its E number is E316.
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 and as food processors have responded to the fact that some people are allergic to sulfites.
Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn.
An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth.
Sodium Erythorbate is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.
Sodium Erythorbate is an ingredient which can be used as an antioxidant in various food systems such as meat, fish, beverages, fruit and vegetables.
Sodium Erythorbate is an ingredient which can be used as an antioxidant in various food systems such as meat, fish, beverages, fruit and vegetables.
Chemically, it is the sodium salt of erythorbic acid which is recognized as GRAS by the US Food and Drug Administration.
Sodium Erythorbate is the structural mirror image of sodium ascorbate and is identical in antioxidant effect.
Eribate brand sodium erythorbate is produced by fermentation of corn sugar to meet the specifications outlined in the Food Chemicals Codex (F.C.C.).
Sodium Erythorbate is proven nontoxic in all applications.
Because it meets F.C.C. specifications, Eribate is authorized by USDA for use in federally inspected meat and poultry plants.
In sausage, ham, bacon and other cured meat products, sodium erythorbate serves as a cure accelerator and stimulant to color development.
In fresh meats, surface application or infusion of meat cuts with solutions containing sodium erythorbate and other additives has been demonstrated to extend color stability and shelf life.
Sodium Erythorbate E316 is used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry.
The application of Sodium Erythorbate E316 such as in meat, fish, vegetables, fruits, wine, beverages and canned food for antiseptic, keep-freshing and assistant toner.
Sodium erythorbate E316 is important antioxidant in food industry, which can keep the color, natural flavor of foods and lengthen its storage without any toxic and side effects.
In Food
Sodium Erythorbate E316 is used in food such as in meat products, fruits, vegetables, canned, jam.
In Beverage
Sodium Erythorbate E316 can be used in beverage such as in beer, soft drinks, tea, fruit juice and wine.
In Health and Personal care
Erythorbic Acid and Sodium Erythorbate E316 are substances with structures similar to vitamin C and the sodium salt of vitamin C.
Erythorbic Acid and Sodium Erythorbate E316 are used primarily in hair and nail products.
Other Industries
Sodium Erythorbate E316 can be used as the antioxidant preservative of natural plant essence and used as one kind of reducing agent of iron ion stabilizing agent in petrochemicals.
IUPAC NAMES:
(2R)-2-[(1R)-1,2-dihydroxyethyl]-4,5-dihydroxyfuran-3-one
2,3-Didehydro-3-O-sodio-D-erythro-hexono-1,4-lactone
2,3-didehydro-3-O-sodio-D-erythro-hexono-1,4-lactone
Isoascorbate-Na
sodium (2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-
sodium (2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2,5-dihydrofuran-3-olate
sodium 2-(3,4-dihydroxy-5-oxo-2,5-dihydrofuran-2-yl)-2-hydroxyethanolate (non-preferred name)
sodium 2-[(1S)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate
SODIUM ERYTHORBATE
Sodium Erythorbate
Sodium erythorbate
Sodium isoascorbate
SYNONYMS
SODIUM ERYTHORBATE
Sodium isoascorbate
6381-77-7
Isoascorbic acid sodium sal
UNII-BZ468R6XRD
Erythorbic Acid Sodium Salt
BZ468R6XRD
Isona
Neo-cebitate
D-Sodiumisoascorbiate
sodium;(2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate
Mercate 20
D-Isoascorbate
CCRIS 2517
HSDB 741
EINECS 228-973-9
Sodium erythorbate (1:1)
Araboascorbic acid, monosodium salt, D-
Eribate N
Monosodium D-erythro-hex-2-enonic acid gamma-lacton
Isoascorbate C sodium
Sodium D-isoascorbate
2,3-Didehydro-3-O-sodio-D-erythro-hexono-1,4-lactone
Sodium D-Araboascorbate
D-Erythro-hex-2-enonic acid, gamma-lactone, monosodium salt
E316
Hex-2-enonic acid gamma-lactone, D-erythro-, monosodium salt
DSSTox_CID_570
EC 228-973-9DSSTox_RID_75664
DSSTox_GSID_20570
CHEMBL2309028
DTXSID5020570
HY-N7079A
D-Araboascorbic Acid Sodium Salt
Araboascorbic acid monosodium salt
Tox21_300159
s5133
CCG-266566
NCGC00254156-01
CAS-6381-77-7
CS-0030745
I0232
Q417003
D-erythro-Hex-2-enonic acid, gamma-lactone, sodium salt (1:1)
3-keto-d-gulofuranolactose
erbitn
eribaten
isoascorbic
isona
mercate20
D-erythro-Hex-2-enonic acid, .gamma.-lactone, sodium salt (1:1)
2,3-Didehydro-3-O-sodio-D-erythro-hexono-1,4-lactone
D-Erythro-hex-2-enonic acid gamma-lactone monosodium salt
D-Sodium isoascorbiate
D-2，3，5，6-tetra-hydroxy-2-hexenic acid-γ-lactone sodium salt
D-Erythro-hex-2-enonic acid, g-lactone, monosodium salt
Sodium Isovitamin C
D-erythro-Hex-2-enonic acid γ-lactone monosodium salt
Isoascorbic acid sodium
D(+)-Isoascorbic acid, sodium salt,98%
Ery
SodiuM Isoascorbate
D-Isoascorbic acid Na
D-Araboascorbic Acid Sodium Salt Erythorbic Acid Sodium Salt Isoascorbic Acid Sodium Salt Sodium D-Araboascorbate Sodium Erythorbate
SodiuM Isoascorbate Monohydrate, 98.0%,(T)
Ascorbic Acid Impurity F Sodium Salt
neo-cebitate
ozoban
sodiumd-erythro-3-oxohexonatelactone
sodiumenolatemonohydrate
SODIUM D-ISOASCORBATE
SODIUM ERYTHORBATE
SODIUM-ISO-ASCORBATE
D-Isoascorbic acid Na salt
Araboascorbinicacidsodiumsalt
ISOASCORBIC ACID SODIUM SALT
ERYTHORBIC ACID SODIUM SALT
d-araboascorbic acid sodium salt
sodium d-araboascorbate
SODIUMERYTHORBATE,FCC(BULK
ISOASCORBIC ACID(RG)
SODIUMERYTHORBICACID
2,3-Didehydro-3-O-natrio-D-erythro-hexono-1,4-lacton
D-Sodium isoascorbiate D-Erythro-hex-2-enonic acid gamma-lactone monosodium salt 2,3-Didehydro-3-O-sodio-D-erythro-hexono-1,4-lactone Sodium erythorbate Sodium Isoascorbate Monohydrate D-Araboascorbic Acid Sodium Salt Erythorbi
sodium (R)-2-((R)-1,2-dihydroxyethyl)-4-hydroxy-5-oxo-2,5-dihydrofuran-3-olate
sodium D-isoascorbate、erythorbic acid
kanghuaixuesuanna
Ascorbic Acid EP Impurity F Sodium Salt
SodiumIsoascorbateMonohydrate>
Araboascorbic acid monosodium salt
Isoascorbate C sodium
sodium erythorbatr
C5H704COOH
Sodium erythorbate-100
Sodium Erythorbat
