SODIUM ERYTHORBATE

Sodium erythorbate is a white to yellow-white crystalline powder or granules that are slightly salty and almost odorless. 
Sodium erythorbate is stable in the dry state but can deteriorate when exposed to air, trace metals, heat and light in solution. 
Sodium erythorbate has a melting point above 200℃ (decomposition) and is soluble in water (17g/100m1) but almost insoluble in ethanol.

CAS Number: 6381-77-7
Molecular Formula: C6H9NaO6
Molecular Weight: 200.12
EINECS Number: 228-973-9

Synonyms: Sodium erythorbate, Sodium isoascorbate, Sodium D-isoascorbate, D-isoascorbiate sodium, Sodium D-araboascorbate, D-araboascorbic acid sodium salt, Isoascorbic acid sodium salt, Erythorbic acid sodium salt, Erythorbate sodium, Sodium (R)-erythorbate, Sodium erythorbate (1:1), Erythorbate, sodium, E-316, INS 316, INS-316, E316, SODIUM-ISOASCORBATE, OZOBAN, Isona, Neo-cebitate, Mercate 20, Eribate , 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

Sodium Erythorbate is a food additive used predominantly in meats, poultry, and soft drinks. 
Chemically, Sodium erythorbate 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 nitrate reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. It helps improve flavor stability and prevents the formation of fungus. 

Sodium erythorbate is widely used in the food industry, especially in processed meats, where it helps prevent oxidation of fats and stabilizes color by accelerating the reduction of nitrite to nitric oxide. 
By limiting oxidative reactions, it slows down rancidity and preserves flavor, texture, and visual quality during storage. 
Sodium erythorbate is particularly valued because it enhances curing efficiency while allowing lower levels of added nitrites to be used.

Sodium erythorbate is occasionally used in beverages, baked goods, and potato salad.
Alternative applications include the development of additives that could be utilized as antioxidants in general. 
For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.

Furthermore, sodium erythorbate's antioxidative properties have been shown to reduce the production thiobarbituric acid reactive substances (TBARS) in frozen meats, effectively increasing their shelf-life.
From a technological and safety perspective, Sodium erythorbate is considered stable under normal storage conditions but can degrade when exposed to heat, light, or strong oxidizing agents. 
Sodium erythorbate is generally recognized as safe for consumption when used within regulated limits and does not accumulate in the body. 

Due to its strong reducing ability, it is also sometimes used in pharmaceutical and cosmetic formulations to protect sensitive ingredients from oxidative degradation.
After sulfates were banned by the U.S. Food and Drug Administration there was an increase in the use of Sodium Erythorbate as food preservatives.

Sodium erythorbate is a Sodium salt of erythorbic acid Sodium erythorbate uses and applications include: Antioxidant, antimicrobial, preservative, curing accelerator for foods; antioxidant in cosmetics Suggested storage of Sodium erythorbate: Light-sensitive; store in tightly closed containers in a cool, dry, and well-ventilated area away from strong oxidizing agents and sources of ignition; ground all equip. 
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.
Sodium erythorbate 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, bologna, 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 is the sodium salt of erythorbic acid, which is a stereoisomer of ascorbic acid and functions as a powerful antioxidant in aqueous systems. 
Sodium erythorbate appears as a white to slightly yellowish crystalline powder and is highly soluble in water, allowing it to react quickly in food formulations. 
Sodium erythorbate is chemically related to vitamin C, it does not exhibit vitamin activity in the human body.

Melting point: 154–164 °C (decomposes)
Optical rotation (α): +97° (c = 1, DMF)
Density: 1.702 at 20 °C
Vapor pressure: 0 Pa at 25 °C
Specific rotation: +97° (c = 10, H₂O)
Storage temp.: Sealed in dry conditions, room temperature
Solubility: Soluble in DMSO
Form: Solid
Color: Light yellow to yellow
Odor: Odorless (at 100%)
Water solubility: 146 g/L at 20 °C
Cosmetics ingredients function: Antioxidant
InChI: InChI=1/C6H8O6.Na.H/c7-1-2(8)5-3(9)4(10)6(11)12-5;;/h2,5,7-10H,1H2;;/t2-,5-;;/s3
InChIKey: RALCFXKKGFGHCA-DJDVHRGRNA-N
SMILES: C@@H
(O)CO.[NaH] |&1:0,1,r|
LogP: −3.29

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.
Sodium erythorbate may be sensitive to prolonged exposure to light. Incompatible with strong oxidizing agents .

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.
Sodium erythorbate is thought that the origin of the legend comes from the similarity of the chemical name to the words earthworm and bait.

At the molecular level, sodium erythorbate acts as a reducing agent by donating electrons to reactive oxygen species and oxidizing intermediates, thereby interrupting oxidative chain reactions. 
This reducing behavior is particularly effective in systems containing metal ions, where it can slow down metal-catalyzed oxidation processes. 
As a result, it contributes to improved chemical stability in complex formulations that are sensitive to oxygen exposure.

In food processing, sodium erythorbate is often preferred over ascorbic acid because it is more cost-effective while providing comparable antioxidant performance. 
Its use does not significantly alter taste, odor, or nutritional labeling, which makes it suitable for large-scale industrial applications. 
Additionally, it helps maintain uniform product quality during long distribution and storage periods.

From a regulatory and practical standpoint, sodium erythorbate is commonly identified by the food additive code E316 and is permitted in many countries under controlled usage levels. 
Sodium erythorbate is typically added during mixing or curing stages to ensure even distribution and optimal antioxidant action. 
Its widespread acceptance is largely due to its effectiveness, low toxicity, and predictable behavior under standard processing conditions.

Uses:
Sodium erythorbate is used in frankfurters, bologna, and cured meats and is occasionally used in beverages, baked goods, and potato salad. 
Sodium erythorbate is also termed sodium isoascorbate.
Sodium erythorbate is extensively used in the meat and poultry industry to preserve color, flavor, and overall product stability during curing and storage. 

It accelerates the conversion of nitrite to nitric oxide, which improves cured meat color while reducing the amount of residual nitrite remaining in the final product. 
This function is particularly important for products such as sausages, bacon, ham, and canned meats.
In beverage, bakery, and processed food formulations, sodium erythorbate is used to prevent oxidative degradation of sensitive ingredients such as fats, oils, and flavor compounds. 

By slowing oxidation, it helps extend shelf life and maintain sensory qualities like aroma and taste over time. 
Sodium erythorbate is especially useful in products that are exposed to air during processing or packaged for long-term storage.
Beyond food applications, sodium erythorbate is also used in pharmaceutical and cosmetic formulations as a stabilizing antioxidant. 

Sodium erythorbate protects active ingredients from oxidation, which can otherwise reduce efficacy or cause discoloration. 
In these applications, it contributes to product consistency, longer shelf life, and improved overall formulation stability.
In food manufacturing, sodium erythorbate is frequently used in combination with other antioxidants and preservatives to create a synergistic effect that enhances overall oxidative stability. When paired with compounds such as sodium nitrite or citric acid, it improves preservative efficiency while minimizing undesirable chemical byproducts. 

This combined use supports both product safety and consistent appearance throughout the product’s shelf life.
In frozen and refrigerated foods, sodium erythorbate helps limit quality losses caused by oxygen exposure during storage and temperature fluctuations. 
It reduces oxidative stress on lipids and proteins, which can otherwise lead to off-flavors, texture degradation, and color changes. 

This makes it valuable in ready-to-eat meals, frozen meat products, and pre-packaged food systems.
In industrial and formulation settings outside of food, sodium erythorbate is used as an oxygen scavenger or stabilizing additive in chemical preparations. 

Sodium erythorbate helps protect oxidation-sensitive raw materials during processing, transport, and storage, especially in water-based systems. 
Its predictable reducing behavior and high water solubility make it easy to incorporate into controlled manufacturing processes.

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 oxidizing agents, a property that makes it valuable as an antioxidant. 
During preparation, a minimal amount of air should be incorporated 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 ascorbate; 1.23 parts of sodium erythorbate are equivalent to 1 part erythorbic 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. 

Safety Profile:
Inhalation of dust can lead to temporary coughing or throat irritation, while direct eye contact may result in redness or discomfort. 
These effects are typically reversible and can be minimized by using basic protective equipment such as gloves and safety glasses.

From a chemical safety perspective, sodium erythorbate is stable under normal conditions but may decompose when exposed to heat, strong oxidizing agents, or intense light. 
Decomposition can reduce its antioxidant effectiveness and may generate minor degradation products without significant acute toxicity. 
Proper storage in a cool, dry, and well-ventilated area helps maintain stability and minimizes potential handling hazards.

Sodium erythorbate is generally considered to have low toxicity and does not pose significant health risks when handled or consumed at normal usage levels. 
Ingestion of excessive amounts may cause mild gastrointestinal discomfort, such as stomach upset or diarrhea, due to its osmotic and acidic nature. 

Sodium erythorbate is not classified as a carcinogenic, mutagenic, or reproductive toxin under standard regulatory evaluations.
When handled in powdered form, sodium erythorbate may cause mild irritation to the eyes, skin, or respiratory tract, especially in occupational settings with prolonged exposure.