SODIUM ERYTHORBATE

From a chemical and molecular standpoint, Sodium Erythorbate Monohydrate possesses the empirical molecular formula C6H7NaO6.H2O (molecular weight 216.12 g/mol; anhydrous formula C6H7NaO6, molecular weight 198.11 g/mol), consisting of a planar five-membered gamma-lactone (furanone) ring bearing a conjugated 2,3-enediol-3-olate anionic system ionically coordinated with a sodium cation (Na+) and a chiral (5R)-1,2-dihydroxyethyl side chain. As the C-5 stereoisomer (epimer) of sodium L-ascorbate, D-Araboascorbic Acid Monosodium Salt retains the exact same two-electron redox potential (E0' = +0.058 V to +0.080 V at pH 7.0) and rapid oxygen-scavenging kinetics as vitamin C salts while exhibiting only about 5% of L-ascorbic acid's antiscorbutic vitamin activity, alongside a neutral aqueous pH of 5.5 to 8.0 and a cold-water solubility of 148 to 175 g/L at 20 °C to 25 °C.

Food technologists and process engineers systematically prefer Sodium Erythorbate over parent erythorbic acid and L-ascorbic acid because this pre-neutralized monosodium salt eliminates acidic pH drops in meat curing brines—preventing premature nitrous acid gassing-off and myofibrillar protein water-binding loss—while delivering identical molar reducing power at a 20% to 45% lower procurement cost than sodium L-ascorbate (E301). Compared to synthetic phenolic antioxidants such as BHA, BHT, and TBHQ, sulfur-based sulfites (E220 to E228), and toxic hydrazine boiler scavengers, Erythorbic Acid Sodium Salt offers complete water solubility, zero sulfite-allergen labeling liabilities, rapid nitrosamine suppression in cured meats, and safe GRAS food-contact status in culinary steam generation.

CAS Number: 6381-77-7 (Monohydrate, commercial standard form); 7378-23-6 (Anhydrous form)
EC Number: 228-973-9 (EINECS 228-973-9 for anhydrous C6H7NaO6; 613-370-0 for monohydrate registration)
Molecular Formula: C6H7NaO6.H2O (Monohydrate); C6H7NaO6 (Anhydrous)
Molecular Weight: 216.12 g/mol (Monohydrate: 216.121 g/mol, also cited as 216.13 g/mol); 198.11 g/mol (Anhydrous: 198.106 g/mol)
INCI Name: SODIUM ERYTHORBATE
E Number: E316 (INS 316 / Food Additive E 316)
Melting Point: 168 °C to 174 °C with decomposition (334 °F to 345 °F; compendial monographs frequently report > 200 °C or 200 °C to 218 °C charring/decomposition onset depending on heating rate and dehydration of the monohydrate crystal lattice between 90 °C and 125 °C)
Boiling Point: Not Applicable for solid crystalline C6H7NaO6.H2O (undergoes dehydration above 90 °C to 110 °C and thermal caramelization/decarboxylation decomposition above 168 °C to 215 °C prior to boiling at 101.3 kPa; 10% w/w aqueous solutions boil at 100.6 °C to 101.2 °C at 101.3 kPa)
Viscosity: Not Applicable as a dry crystalline powder or granular solid; in aqueous solution at 25 °C, dynamic viscosity is 0.95 mPa.s (cP) at 1% w/w, 1.12 mPa.s at 5% w/w, 1.38 mPa.s at 10% w/w, and 1.68 to 1.85 mPa.s at 15% w/w near saturation
Density: True crystal density of 1.650 to 1.720 g/cm3 (1,650 to 1,720 kg/m3) at 20 °C; apparent loose bulk density of 0.55 to 0.75 g/cm3 (550 to 750 kg/m3) for standard crystalline powder and 0.65 to 0.85 g/cm3 (650 to 850 kg/m3) for free-flowing granular grades; tapped bulk density of 0.72 to 0.96 g/cm3; 10% w/w aqueous solution specific gravity of 1.045 to 1.052 g/cm3 at 20 °C

Most Frequently Encountered Synonyms:
Sodium Erythorbate
Sodium Erythorbate Monohydrate
Anhydrous Sodium Erythorbate
E316
E 316
Antioxidant E316
E316 Sodium Erythorbate
Food Additive E316
INS 316
Sodium Isoascorbate
Sodium Isoascorbate Monohydrate
Sodium D-Isoascorbate
Isoascorbate-Na
Sodium Isovitamin C
Monosodium Erythorbate
Monosodium D-Erythorbate
Monosodium D-Isoascorbate
Erythorbic Acid Sodium Salt
Erythorbic Acid Monosodium Salt

PRODUCT IDENTIFICATION, CHEMICAL NOMENCLATURE AND STEREOCHEMICAL ARCHITECTURE

Sodium Erythorbate (CAS 6381-77-7 for the crystalline monohydrate and CAS 7378-23-6 for the anhydrous species; EC / EINECS 228-973-9) is the monosodium enolate salt of erythorbic acid (D-isoascorbic acid or D-araboascorbic acid), representing one of the most technically important water-soluble antioxidants, reducing agents, meat-cure accelerators, and dissolved-oxygen scavengers in global industrial chemistry. In international regulatory compendia, food additive legislation, and chemical inventories, this compound is systematically indexed as D-erythro-hex-2-enonic acid, gamma-lactone, monosodium salt, monohydrate, or 2,3-didehydro-3-O-sodio-D-erythro-hexono-1,4-lactone monohydrate. Across global procurement catalogs, food-processing plants, and water-treatment engineering specifications, buyers and formulators routinely specify the raw material under its established synonyms: Antioxidant E316, INS 316, Sodium Isoascorbate, Sodium D-Isoascorbate, Erythorbic Acid Sodium Salt, D-Araboascorbic Acid Sodium Salt, Monosodium D-Erythorbate, 3-Keto-D-gulofuranolactone Sodium Enolate Monohydrate, and in Turkish chemical trade, Sodyum Eritorbat, Sodyum Eritorbin, or Sodyum İzoaskorbat.
To understand why Sodium Erythorbate performs identically to Vitamin C salts as a chemical reducing agent while offering superior economic value in food and industrial systems, it is essential to examine its stereochemical relationship to Sodium L-Ascorbate (E301, CAS 134-03-2):

1. Diastereomeric (C-5 Epimeric) Stereochemistry: Both Erythorbic Acid and L-Ascorbic Acid share the exact same empirical formula (C6H8O6), the same molecular connectivity, and the same (4R)-configuration at the C-4 carbon of the five-membered gamma-lactone ring. However, they differ in the spatial orientation of the hydroxyl group (-OH) at the chiral C-5 carbon atom on the exocyclic 1,2-dihydroxyethyl side chain: L-Ascorbic Acid possesses the (4R, 5S)-L-threo configuration, whereas Erythorbic Acid and Sodium Erythorbate possess the (4R, 5R)-D-erythro configuration. Because they differ at only one of two chiral centers (C-5), Sodium D-Erythorbate and Sodium L-Ascorbate are diastereomers—specifically C-5 epimers—rather than mirror-image enantiomers.

2. Identical Conjugated 2,3-Enediol-Lactone Redox Chromophore: The chemical reducing and oxygen-scavenging power of both molecules resides entirely in the planar, resonance-stabilized five-membered 2,3-enediol-1,4-lactone ring system, where the strongly acidic C-3 enolic hydroxyl group (pKa1 = 4.17) is deprotonated and coordinated with a sodium cation (Na+) to form the resonance-delocalized C-3 enolate / C-1 carbonyl system, while the C-2 enolic hydroxyl group (pKa2 = 11.57) remains protonated at neutral pH. Because the chiral C-5 side chain is electronically insulated from the conjugated pi-system of the C1=O / C2(OH)=C3(O- Na+) ring, the two-electron oxidation of Sodium Isoascorbate to dehydroerythorbic acid exhibits the exact same standard reduction potential (E0' = +0.058 V to +0.080 V vs. SHE at pH 7.0 and 25 °C) and identical reaction rate constants toward dissolved oxygen (O2), metmyoglobin (Fe3+), nitrous acid (HNO2), free radicals (ROO.), and ortho-quinones as Sodium L-Ascorbate!

3. Biological Vitamin Specificity vs. Technological Antioxidant Equivalence: Although the C-5 stereochemical inversion has zero impact on chemical electron transfer in food, cosmetic, or boiler matrices, human sodium-dependent vitamin C transporters (SVCT1 and SVCT2) and prolyl/lysyl hydroxylase enzymes are stereoselective for the (4R, 5S) configuration of L-ascorbate. Consequently, Sodium Erythorbate exhibits only about 1/20th (5%) of the antiscorbutic Vitamin C activity of L-ascorbate in vivo. In regulatory and industrial practice, this is an advantage: E316 Sodium Erythorbate is classified purely as a technological antioxidant and curing accelerator (never distorting nutritional Vitamin C label claims) while delivering 100% of the chemical reducing efficiency of E301 Sodium Ascorbate.

4. Stoichiometric Conversion Factors for Formulators: Commercial Sodium Erythorbate is crystallized and supplied exclusively as the stable Monohydrate (C6H7NaO6.H2O, MW = 216.12 g/mol), which contains 1 mole of water of crystallization (8.34% w/w theoretical crystal water) tightly bound in the orthorhombic crystal lattice. When converting between regulatory dosages expressed as free Erythorbic Acid (C6H8O6, MW = 176.12 g/mol), Anhydrous Sodium Erythorbate / Sodium L-Ascorbate (C6H7NaO6, MW = 198.11 g/mol), and Commercial Sodium Erythorbate Monohydrate (MW = 216.12 g/mol):
- 1.000 g of Sodium Erythorbate Monohydrate (C6H7NaO6.H2O) = 0.9167 g of Anhydrous Sodium Erythorbate (C6H7NaO6) = 0.8149 g of equivalent free Erythorbic Acid / Ascorbic Acid (C6H8O6).
- Conversely, 1.091 parts by weight of Sodium Erythorbate Monohydrate (216.12 / 198.11 = 1.0909) are stoichiometrically equivalent to 1.000 part of anhydrous Sodium L-Ascorbate, and 1.227 parts by weight of Sodium Erythorbate Monohydrate (216.12 / 176.12 = 1.2271) are stoichiometrically equivalent to 1.000 part of free Erythorbic Acid (or L-Ascorbic Acid). Specifically, 547 mg/kg of E316 Monohydrate equals 500 mg/kg of Anhydrous Sodium Erythorbate and 446 mg/kg of free Erythorbic Acid; conversely, the EU Category 08.3 limit of 500 mg/kg expressed as free Erythorbic Acid corresponds to 613.6 mg/kg of Sodium Erythorbate Monohydrate.

5. Scientific Clarification on Plant-Sugar Origin: Sodium Erythorbate is manufactured 100% from renewable plant-derived sugars—specifically food-grade D-glucose hydrolyzed from corn, sugar beet, sugar cane, or tapioca starch—via clean bacterial fermentation. An old internet urban myth once falsely claimed that sodium erythorbate was derived from earthworms simply because the word "erythorbate" phonetically resembled "earthworm bait"; in reality, the chemical prefix "erythro-" comes from the classic Greek word "erythros" (meaning red, historically used by 19th-century carbohydrate chemists for the 4-carbon sugar erythrose and its D-erythro stereoisomers), and the compound is 100% plant-derived, Vegan, Halal, and Kosher Parve.
Ataman Kimya supplies high-purity Food Grade (FCC / E316 / USP-NF), Cosmetic Grade (INCI), and Industrial Grade Sodium Erythorbate in both Crystalline Powder and Dust-Free Granular formats.

PHYSICAL AND CHEMICAL PROPERTIES (NUMERICAL DATA AND ANALYTICAL SPECIFICATIONS)

The following quantitative physical, chemical, crystallographic, thermodynamic, solution, and compendial purity specifications characterize commercial Sodium Erythorbate Monohydrate (CAS 6381-77-7, EC 228-973-9, E316) supplied by Ataman Kimya:
1. Molecular, Structural, and Stoichiometric Constants:
Chemical Name: Sodium Erythorbate Monohydrate / Sodium Isoascorbate Monohydrate / D-Araboascorbic Acid Monosodium Salt Monohydrate
CAS Registry Number: 6381-77-7 (Monohydrate); 7378-23-6 (Anhydrous)
EC / EINECS Number: 228-973-9 (613-370-0)
E Number / INS Number: E316 / INS 316
INCI Monograph Name: SODIUM ERYTHORBATE
FDA UNII Code: 5X9739140P (Monohydrate) / BZ468R6XRD (Anhydrous)
Empirical Molecular Formula: C6H7NaO6.H2O (Monohydrate); C6H7NaO6 (Anhydrous)
Molecular Weight: 216.121 g/mol for Monohydrate (standard specification value: 216.12 or 216.13 g/mol); 198.106 g/mol for Anhydrous salt
Theoretical Elemental Composition (Monohydrate Basis, C6H7NaO6.H2O): Carbon (C) 33.34% w/w; Hydrogen (H) 4.20% w/w; Oxygen (O) 51.82% w/w; Sodium (Na) 10.64% w/w; Theoretical Crystal Water (H2O) 8.34% w/w
Theoretical Elemental Composition (Anhydrous Basis, C6H7NaO6): Carbon (C) 36.38% w/w; Hydrogen (H) 3.56% w/w; Oxygen (O) 48.46% w/w; Sodium (Na) 11.61% w/w
Stoichiometric Equivalent Ratio to Free Erythorbic Acid (MW 176.12 g/mol): 0.8149 g C6H8O6 per 1.0000 g C6H7NaO6.H2O (81.49% w/w); Inverse Factor: 1.2271 g C6H7NaO6.H2O per 1.0000 g C6H8O6
Stoichiometric Equivalent Ratio to Anhydrous Sodium L-Ascorbate (MW 198.11 g/mol): 0.9167 g C6H7NaO6 per 1.0000 g C6H7NaO6.H2O; Inverse Factor: 1.0909 g C6H7NaO6.H2O per 1.0000 g Sodium L-Ascorbate
2. Physical Appearance, Odor, Taste, and Crystal Structure:
Appearance at 20 °C and 101.3 kPa: White to slightly yellowish-white, odorless, free-flowing crystalline powder or uniform crystalline granules
Crystal System (X-Ray Diffraction): Orthorhombic space group P212121 (unit cell dimensions: a = 14.54 Angstroms, b = 11.53 Angstroms, c = 5.01 Angstroms, Z = 4), in which the Na+ cation is six-coordinated in a distorted octahedral geometry by oxygen atoms from the enolate, lactone carbonyl, side-chain hydroxyls, and the lattice water molecule
Odor Profile: Completely odorless
Taste Profile: Mildly saline and virtually neutral (completely free of the sharp sour/tart acidity of free erythorbic acid or L-ascorbic acid)
Stability in Dry Air vs. Light/Humidity: Very stable and non-reactive in the dry crystalline state when stored in sealed, light-resistant containers; in aqueous solution or upon prolonged exposure to direct UV light, high humidity (> 75% RH), heat, and trace copper/iron ions, it reacts readily with atmospheric oxygen and gradually oxidizes to turn pale yellow
3. Thermal Transitions, Melting Point, Dehydration, and Decomposition Data:
Dehydration Temperature of Crystal Water (TGA / DSC): Endothermic loss of the 1 mole of water of crystallization (8.34% mass loss) occurs between 90 °C and 130 °C (peak DSC endotherm at 112 °C to 122 °C); notably, standard drying at 105 °C under vacuum or oven conditions removes only unbound surface moisture (< 0.25% w/w) without stripping the coordinated lattice water molecule
Melting / Decomposition Point (Capillary / DSC / OECD TG 102): 168 °C to 174 °C with decomposition for rapid capillary heating of the monohydrate; anhydrous lattice chars and undergoes exothermic decarboxylation, furfural formation, and pyrolytic decomposition above 200 °C (200 °C to 218 °C) without a true reversible liquid melting phase (compendial specifications standardly cite > 200 °C with decomposition)
Boiling Point at 101.3 kPa: Not Applicable for solid C6H7NaO6.H2O (decomposes above 168 °C to 215 °C prior to boiling); for a 10% w/w aqueous solution at 101.3 kPa, the boiling point is 100.6 °C to 101.2 °C
Flash Point: Not Applicable (non-volatile ionic organic salt; dust cloud minimum ignition temperature > 440 °C)
Vapor Pressure at 25 °C: < 1.0 x 10^-7 Pa (effectively zero vapor pressure)
4. Density, Bulk Density, and Granulometric Parameters:
True Crystal Density (Pycnometry at 20 °C): 1.650 to 1.720 g/cm3 (1,650 to 1,720 kg/m3; crystallographic calculated density = 1.708 g/cm3)
Apparent Loose Bulk Density (Crystalline Powder Grade): 0.55 to 0.75 g/cm3 (550 to 750 kg/m3)
Apparent Loose Bulk Density (Granular Grade, 20 to 60 Mesh / 300 to 850 microns): 0.65 to 0.85 g/cm3 (650 to 850 kg/m3; Hausner Ratio 1.08 to 1.16; Angle of Repose 27 to 33 degrees)
Tapped Bulk Density: 0.72 to 0.96 g/cm3 (720 to 960 kg/m3)
Specific Gravity of Aqueous Solutions at 20 °C: 1.022 g/cm3 at 5% w/w; 1.045 to 1.052 g/cm3 at 10% w/w; 1.072 g/cm3 at 15% w/w
5. Solubility Profile in Water and Organic Solvents:
Water Solubility at 0 °C: Approximately 95 to 105 g/L (9.5 to 10.5 g per 100 mL of water)
Water Solubility at 20 °C: 148 to 160 g/L (14.8 to 16.0 g per 100 mL of water, corresponding to 13.0% to 13.8% w/w saturated solution; approximately 6.5 mL of water dissolves 1.0 g of Sodium Erythorbate Monohydrate)
Water Solubility at 25 °C: 150 to 175 g/L (15.0 to 17.5 g per 100 mL of water, corresponding to ~13.0% to 14.9% w/w saturated solution)
Water Solubility at 50 °C: 245 to 270 g/L (24.5 to 27.0 g per 100 mL of water)
Water Solubility at 80 °C: 360 to 410 g/L (36.0 to 41.0 g per 100 mL of water)
Solubility in Ethanol (95% v/v at 20 °C): Very slightly soluble (< 0.5 to 1.0 g/L; < 0.1 g per 100 mL)
Solubility in Propylene Glycol and Glycerol (at 25 °C): Sparingly soluble (5.0 to 20.0 g/L in propylene glycol; 15.0 to 35.0 g/L in warm glycerol)
Solubility in Nonpolar Organic Solvents (Diethyl Ether, Acetone, Chloroform, Benzene, Hexane, Vegetable Oils, Animal Fats): Practically insoluble (< 0.01 g/100 mL)
6. Viscosity, Optical Rotation, UV Absorption, and Redox Thermodynamics:
Dynamic Viscosity of Aqueous Solutions at 25 °C:
- 1.0% w/w Aqueous Solution: 0.95 mPa.s (cP)
- 5.0% w/w Aqueous Solution: 1.12 mPa.s (cP)
- 10.0% w/w Aqueous Solution: 1.38 mPa.s (cP)
- 15.0% w/w Saturated Aqueous Solution: 1.68 to 1.85 mPa.s (cP)
Specific Optical Rotation ([alpha]D20 or [alpha]D25, 10% w/w in carbon-dioxide-free water, 100 mm pathlength): +95.5 to +98.0 degrees (confirming pure D-erythro stereochemistry; by contrast, free Erythorbic Acid in water exhibits a negative rotation of -16.5 to -18.0 degrees, while Sodium L-Ascorbate exhibits +103 to +108 degrees)
UV-Visible Absorption Maximum (in pH 7.0 Phosphate Buffer): lambda_max = 265 nm (molar extinction coefficient epsilon = 16,500 L/(mol.cm) for the C-3 enolate chromophore; shifts to 245 nm in strongly acidic media below pH 2.0 where the enolate is protonated)
Acid Dissociation Constants (of Conjugate Erythorbic Acid at 25 °C): pKa1 = 4.17 (C-3 enolic OH group); pKa2 = 11.57 (C-2 enolic OH group)
pH of Aqueous Solution (2% to 10% w/w in Carbon-Dioxide-Free Deionized Water at 20 °C to 25 °C): Compendial specification range 5.5 to 8.0 (commercial 10% w/w solutions typically measure pH 7.2 to 7.9, while dilute unbuffered solutions measure pH 5.5 to 6.8)
Octanol-Water Partition Coefficient (log Pow at 20 °C to 25 °C): -2.41 to -3.20 (strongly hydrophilic and non-bioaccumulative)
Standard Two-Electron Redox Potential (Dehydroerythorbate / Erythorbate Couple at 25 °C): E0' = +0.058 V to +0.080 V vs. Standard Hydrogen Electrode (SHE) at pH 7.0 (E0 = +0.390 V at pH 0.0), making Sodium Isoascorbate a powerful thermodynamic reducing agent toward dissolved O2 (E0' = +0.815 V), Nitrite HNO2 (E0' = +0.99 V), Ferric Metmyoglobin Fe3+ (E0' = +0.046 V), and Ferric Ion Fe3+ (E0 = +0.771 V)
Stoichiometric Oxygen-Scavenging Equivalence:
- 1.0 mole of Sodium Erythorbate Monohydrate (216.12 g) reduces 0.5 mole of dissolved O2 (16.00 g O2) in the primary two-electron oxidation to dehydroerythorbic acid: theoretical ratio = 216.12 / 16.00 = 13.51 mg of Sodium Erythorbate Monohydrate per 1.0 mg of dissolved O2 (or 6.75 mg per 1.0 mg O2 in high-temperature boiler water where further four-electron oxidative cleavage occurs).
7. Compendial Assay, Qualitative Identification Tests, and Trace Impurity Limits (FCC / E316 EU Reg. 231/2012 / JECFA / GB 1886.28):
Assay (Purity by Iodometric Titration with 0.1 mol/L Iodine Solution): 98.0% to 100.5% w/w C6H7NaO6.H2O on dried basis (Method: dissolve 0.400 g of sample pre-dried over sulfuric acid or P2O5 in a vacuum desiccator in 100 mL of carbon-dioxide-free water + 25 mL of dilute sulfuric acid TS, add starch indicator, and titrate immediately with 0.1 mol/L iodine solution; each 1.00 mL of 0.1 mol/L iodine is equivalent to 10.807 mg of C6H7NaO6.H2O)
Compendial Qualitative Identification Tests (FCC / JECFA OT-42):
- Ferrous Sulfate Chelate Color Test: To 2 mL of a 2.0% w/v sample solution add 2 mL of water, 0.1 g of sodium bicarbonate (NaHCO3), and 0.02 g of ferrous sulfate (FeSO4.7H2O); shaking and standing produces a characteristic deep dark-purple iron-enediolate chelate color, which disappears immediately upon adding 5 mL of dilute sulfuric acid.
- Redox Decolorization of 2,6-Dichlorophenolindophenol: An aqueous solution of Sodium Erythorbate instantaneously reduces and decolorizes blue 2,6-dichloroindophenol test solution.
- Sodium Cation Flame & Uranyl Zinc Acetate Test: Imparts an intense golden-yellow color to a non-luminous flame, and its acidified ignition residue yields a yellow crystalline triple-salt precipitate with uranyl zinc acetate test solution.
Specific Rotation ([alpha]D20, 10% w/w aqueous solution): +95.5 to +98.0 degrees
pH (10% w/w aqueous solution at 25 °C): 5.5 to 8.0
Loss on Drying (Vacuum Drying over Phosphorus Pentoxide P2O5 or Sulfuric Acid for 24 hours, or 105 °C for 3 hours per FCC/JECFA): Maximum 0.25% w/w (typical < 0.12% w/w)
Clarity and Color of Solution (10% w/w in Water): Clear and colorless to very faintly straw-colored (APHA / Hazen Color <= 15 to 20; transmittance at 420 nm >= 97.0%)
Oxalate Limit Test (Calcium Chloride Test per EU Reg. 231/2012 & FCC): Passes test (Maximum 0.1% w/w as oxalic acid; no opalescence or turbidity formed with calcium chloride in acetic-acidified solution)
Sulfate (SO4^2-): Maximum 0.01% to 0.02% w/w (100 to 200 ppm)
Chloride (Cl-): Maximum 0.015% w/w (150 ppm)
Heavy Metals (Total as Pb): Maximum 10 mg/kg (10 ppm)
Lead (Pb, ICP-MS / AAS per EU Reg. 231/2012 & FCC): Maximum 2.0 mg/kg (2.0 ppm; typical < 0.2 ppm)
Arsenic (As, ICP-MS / Hydride AAS): Maximum 3.0 mg/kg (3.0 ppm; typical < 0.2 ppm)
Mercury (Hg, Cold-Vapor AAS): Maximum 1.0 mg/kg (1.0 ppm; typical < 0.05 ppm)
Iron (Fe) and Copper (Cu): Iron <= 5.0 mg/kg (5 ppm); Copper <= 5.0 mg/kg (5 ppm)

INDUSTRIAL MANUFACTURING PROCESS: BIOTECHNOLOGICAL FERMENTATION AND LACTOSE-FREE SYNTHESIS

Commercial Food Grade and Pharmaceutical Grade Sodium Erythorbate Monohydrate (CAS 6381-77-7, E316) is manufactured globally through a high-yield, four-stage hybrid biotechnological and chemical synthesis starting from renewable food-grade D-glucose (corn, sugar beet, sugar cane, wheat, or tapioca starch hydrolysate):

Stage 1: Aerobic Bioconversion of D-Glucose to 2-Keto-D-Gluconic Acid (2-KGA):
Food-grade crystalline D-glucose (dextrose) or enzymatically saccharified corn/tapioca starch syrup is sterilized and fed into aerated, baffled 316L stainless-steel fermentation bioreactors (typical medium composition: ~18% D-glucose, 0.3% yeast extract, 0.05% K2HPO4.3H2O, 0.05% KH2PO4, 0.025% MgSO4.7H2O, and 4.5% CaCO3 neutralizing buffer) inoculated with non-pathogenic oxidative bacteria—specifically Pseudomonas fluorescens, Arthrobacter globiformis, Gluconobacter oxydans, or Serratia marcescens—maintained at 30 °C to 35 °C for 30 to 48 hours under sterile air sparging.
Through two sequential membrane-bound dehydrogenase reactions located in the bacterial periplasmic space—specifically FAD-dependent D-glucose dehydrogenase (which oxidizes C-1 of D-glucose to D-gluconic acid) and PQQ/FAD-dependent D-gluconate 2-dehydrogenase (which regioselectively oxidizes the C-2 secondary alcohol of D-gluconate to a ketone)—input D-glucose is converted stereospecifically into Calcium 2-Keto-D-Gluconate or Sodium 2-Keto-D-Gluconate (2-keto-D-gluconic acid, C6H10O7). Upon completion of fermentation, the broth is pasteurized and passed through ceramic tangential-flow microfiltration and ultrafiltration membranes (with activated carbon decolorization) to remove 100% of bacterial biomass and proteins, yielding a crystal-clear, pyrogen-free filtrate at > 96.6% recovery yield.

Stage 2: Acidification and Esterification to Methyl 2-Keto-D-Gluconate:
The purified 2-keto-D-gluconate salt is acidified with sulfuric acid (precipitating calcium sulfate gypsum if the calcium fermentation route is used) or passed through a strong-acid cation-exchange resin column (H+ form) to liberate free 2-Keto-D-Gluconic Acid. After vacuum decompression concentration, the free 2-keto-D-gluconic acid is refluxed with anhydrous methanol (CH3OH) and a catalytic amount of sulfuric acid at 60 °C to 72 °C for 4 to 5 hours to synthesize crystalline Methyl 2-Keto-D-Gluconate (C7H12O7, melting point ~173 °C), which is isolated by cooling crystallization and centrifugation.

Stage 3: Base-Catalyzed Enolization, Lactonization, and Direct Sodium Salt Formation:
Unlike the production of free Erythorbic Acid (which requires an extra acid-conversion step after lactonization), the manufacturing process for Sodium Erythorbate finishes directly at the alkaline lactonization step! Purified Methyl 2-Keto-D-Gluconate is suspended in a basic methanol-water solution at 60 °C to 75 °C under an inert nitrogen (N2) blanket and refluxed with a stoichiometric quantity of Sodium Methoxide (CH3ONa), Sodium Carbonate (Na2CO3), or Membrane-Grade Sodium Hydroxide (NaOH). Under alkaline catalysis, the C-3 proton of methyl 2-keto-D-gluconate undergoes rapid keto-enol tautomerization to form the 2,3-enediolate intermediate, which simultaneously attacks the C-1 methyl ester carbonyl via intramolecular nucleophilic acyl substitution (gamma-lactonization), eliminating methanol and precipitating crude Sodium Erythorbate directly:
Methyl 2-Keto-D-Gluconate + NaOH / Na2CO3 -> C6H7NaO6.H2O (Sodium Erythorbate Monohydrate) + CH3OH

Stage 4: Activated-Carbon Polishing, Crystallization, and Vacuum Drying:
The crude Sodium Erythorbate is dissolved in hot deaerated deionized water, decolorized through steam-activated microporous carbon beds and 0.2-micron pressurized polishing filters under nitrogen protection, and cooled in vacuum crystallizers to nucleate uniform orthorhombic crystals of Sodium Erythorbate Monohydrate (C6H7NaO6.H2O), while the mother liquor is recycled. The crystal magma is dewatered in high-speed stainless-steel centrifuges, washed, and vacuum-dried at 55 °C to 68 °C (well below the 90 °C lattice dehydration threshold) until unbound surface moisture drops below 0.15% w/w. Finally, the crystals are classified through ultrasonic stainless-steel vibratory sieves into standard Crystalline Powder (40 to 100 mesh) and Dust-Free Granular (20 to 60 mesh) grades, passed through 12,000-Gauss rare-earth magnetic traps, and packed into nitrogen-flushed moisture- and light-barrier cartons or bags.

MECHANISM OF ACTION: NITROSOMYOGLOBIN CURE ACCELERATION, NITROSAMINE BLOCKADE, AND OXYGEN SCAVENGING

Sodium Erythorbate (CAS 6381-77-7, E316) executes four distinct, quantitatively understood redox and coordination mechanisms across meat processing, food/beverage stabilization, and industrial water/petrochemical treatment:

1. Biochemical Mechanism of Meat Curing Acceleration and Color Stabilization:
When sodium nitrite (NaNO2, E250) or potassium nitrite (E249) is added to comminuted meat batters (sausages, frankfurters, hot dogs, beef sticks, bologna, mortadella) or injected into whole-muscle curing brines (bacon, ham, pastrami, corned beef) at pH 5.4 to 6.2, nitrite must first be reduced to nitric oxide (NO) before it can coordinate with the heme iron of muscle myoglobin to form the characteristic bright red cured pigment, nitrosomyoglobin (and upon thermal processing and cooking at 68 °C to 75 °C, the stable pink pigment nitrosohemochrome). In the absence of a reducing accelerator, sodium nitrite initially oxidizes purple ferrous deoxymyoglobin (Fe2+) and red oxymyoglobin (Fe2+-O2) into unsightly brown ferric metmyoglobin (Fe3+), requiring 24 to 72 hours of slow endogenous muscle enzyme activity to regenerate the pink cured color.
When E316 Sodium Erythorbate is incorporated into the meat batter or pickle brine at 450 to 550 mg/kg (typically 500 to 547 ppm), its 2,3-enediolate anion acts as a rapid, two-electron sacrificial electron donor across two simultaneous reactions:

(a) Quantitative Reduction of Nitrous Acid (HNO2) to Nitric Oxide (NO): In the mildly acidic meat matrix (pH 5.5 to 6.0), erythorbate forms a transient 3-nitroso-erythorbate intermediate with nitrous acid/dinitrogen trioxide (N2O3), which homolytically cleaves to release quantitative nitric oxide (NO) and oxidized dehydroerythorbic acid:
C6H7NaO6 + 2 HNO2 -> C6H6O6 (Dehydroerythorbic Acid) + 2 NO + NaOH + H2O

(b) Direct Reduction of Brown Ferric Metmyoglobin (Fe3+) to Purple Ferrous Myoglobin (Fe2+): Simultaneously, Sodium Isoascorbate reduces oxidized ferric heme iron (MetMb-Fe3+) back to the active ferrous state (Mb-Fe2+), which immediately binds the generated nitric oxide (NO) ligand at the sixth coordination site of the heme porphyrin ring to form bright red Nitrosomyoglobin (NO-Mb-Fe2+).
Consequently, sausage and cured-meat processing times in smokehouses can be cut down by up to one-third (slashing holding times from days down to 15 to 45 minutes)! Furthermore, residual unreacted Sodium Erythorbate remaining in the finished cooked meat scavenges headspace oxygen and reduces light-induced peroxyl radicals inside vacuum or modified-atmosphere (MAP) retail packs, preventing lipid rancidity and grey-green photo-fading of sliced meats under supermarket lighting.

2. Mechanism of Carcinogenic N-Nitrosamine Inhibition in Fried Bacon and Cured Meats:
During high-temperature frying or grilling (150 °C to 180 °C) of nitrite-cured meats—particularly bacon—residual nitrite equilibria generate electrophilic nitrosating species (specifically nitrous anhydride N2O3 and nitrosonium ions NO+) that attack secondary amines (such as proline, hydroxyproline, dimethylamine, and pyrrolidine in adipose tissue) to form volatile carcinogenic N-nitrosamines, most notably N-nitrosopyrrolidine (NPYR) and N-nitrosodimethylamine (NDMA).
Because the reaction rate constant of the erythorbate enolate anion (C6H7O6-) with N2O3 at pH 5.5 to 6.5 is more than 1,000 times faster than the nitrosation rate of secondary aliphatic amines, dosing 547 mg/kg (550 ppm) of Sodium Erythorbate alongside 120 mg/kg of sodium nitrite lowers required nitrite input, reduces residual unreacted nitrite in the meat, and competitively scavenges N2O3—cutting NPYR and NDMA formation by 75% to > 95%. For this reason, the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS, 9 CFR 424.21) legally mandates the inclusion of 550 ppm of Sodium Erythorbate (or Sodium Ascorbate) in all pumped bacon formulations.

3. Mechanism of Dissolved Oxygen Scavenging and Polyphenol Oxidase (PPO) Quinone Reduction:
- Direct Oxygen Scavenging in Beverages, Beer, Wine, Active Packaging, and Boiler Water: In aqueous matrices, Sodium Erythorbate reduces dissolved triplet oxygen (O2) via a two-electron transfer (accelerated by trace Fe2+/Cu+ ions or heat) to yield dehydroerythorbic acid and water:
2 C6H7NaO6.H2O + O2 -> 2 C6H6O6 + 2 NaOH + 2 H2O
Stoichiometrically, 13.51 mg/L (ppm) of Sodium Erythorbate Monohydrate removes 1.0 mg/L (ppm) of dissolved O2 at ambient temperatures (20 °C to 60 °C). In high-temperature industrial steam boilers (> 100 °C to 250 °C), dehydroerythorbic acid undergoes further oxidative ring cleavage to threonic and oxalic/glycolic fragments, consuming up to 1.0 mg of O2 per 6.5 to 8.0 mg of Sodium Erythorbate while simultaneously reducing porous red ferric rust (hematite, Fe2O3) on steel boiler tubes into a dense, adherent black magnetite (Fe3O4) passivation layer.

- Reversal of Enzymatic Browning in Fruits, Vegetables, and Seafood: When apples, potatoes, potato salad ingredients, avocados, mushrooms, or crustaceans (shrimp, lobster, crab) are cut or peeled, endogenous Polyphenol Oxidase (PPO / tyrosinase) oxidizes phenolic compounds (chlorogenic acid, tyrosine, catechins) into reactive yellow-brown ortho-quinones, which polymerize into dark melanin pigments (melanosis or "blackspot" in shrimp). Sodium Erythorbate prevents browning without inhibiting PPO directly by instantaneously reducing nascent ortho-quinones back to colorless ortho-diphenols before polymerization can occur, while consuming local dissolved oxygen.
- Synergistic Regeneration of Tocopherols (Vitamin E) in Lipid Emulsions: In meat fats, baked goods, sauces, and cosmetic O/W emulsions, water-soluble Sodium Isoascorbate sits at the oil-water interface and transfers a hydrogen atom / electron to oxidized alpha-tocopheroxyl radicals (Vitamin E radicals) in the lipid phase, regenerating active Vitamin E to break lipid peroxidation chains.

COMPREHENSIVE APPLICATIONS ACROSS GLOBAL INDUSTRIES

1. Meat, Poultry, and Charcuterie Processing (Food Additive E316 / USDA-FSIS / EU Reg. 1333/2008):
The meat and poultry processing industry accounts for the largest global tonnage of E316 Sodium Erythorbate:
- Emulsified and Comminuted Cooked Sausages (Frankfurters, Hot Dogs, Beef Sticks, Wieners, Bologna, Mortadella, Luncheon Meats, Boiled Forelegs, Cooked Minced Meat): Added directly to the bowl chopper or mixer after nitrite salt addition at 400 to 547 mg/kg (500 mg/kg expressed as free erythorbic/ascorbic acid per EU Regulation 1333/2008 Category 08.3 and FAO/WHO Codex guidelines, equivalent to 613.6 mg/kg of Sodium Erythorbate Monohydrate; or up to 547 ppm of Sodium Erythorbate Monohydrate under USDA-FSIS 9 CFR 424.21). D-Araboascorbic Acid Sodium Salt cuts sausage smokehouse processing time by up to one-third, ensures uniform internal pink nitrosohemochrome color development from core to casing, suppresses lipid rancidity (TBARS values < 0.5 mg MDA/kg) during refrigerated storage, and prevents greening or greying in sliced deli packs.

- Injected, Pumped, and Tumbler-Cured Whole-Muscle Meats (Bacon, Cooked Ham, Corned Beef, Pastrami, Smoked Turkey Breast, Pork Loin): Dissolved in chilled curing pickle brines (at 2,500 to 5,500 mg/L in the brine for a 10% to 20% pump rate, delivering 500 to 550 mg/kg in the finished meat). Crucially, because Sodium Erythorbate has a neutral pH (5.5 to 8.0, typically 7.2 to 7.9 in 10% commercial solution) whereas free erythorbic acid or L-ascorbic acid is strongly acidic (pH 2.1 to 2.8), Sodium Erythorbate can be mixed directly into alkaline polyphosphate + sodium nitrite injection brines (pH 6.5 to 7.8) without triggering instantaneous acidic evolution of toxic brown nitrogen dioxide (NO2) gas in the brine tank! In pumped pork and turkey bacon, USDA-FSIS mandates 550 ppm of Sodium Erythorbate to block N-nitrosopyrrolidine formation during consumer frying.

- Fresh Meat Surface Application and Infusion: Surface spraying or infusion of fresh meat cuts with aqueous solutions containing Sodium Erythorbate and synergistic chelators maintains myoglobin in the reduced ferrous state, prolonging bright red color stability and extending retail shelf life.

2. Seafood, Fish Fillets, Canned Fish, and Crustacean Glaze Preservation:
- Frozen Fish Blocks, Salmon, Tuna, Mackerel, and Canned Fish: Dipping fish fillets in a 0.2% to 1.0% w/w aqueous solution of E316 Sodium Erythorbate (or incorporating 0.1% to 0.5% w/w into protective ice-glazing water sprayed onto frozen seafood blocks, delivering up to 1,000 to 1,500 mg/kg in frozen fish and canned fish per EU Regulation 1333/2008 Category 09.1 / 09.2 and GB 2760 standards) prevents autoxidation of polyunsaturated omega-3 fatty acids (EPA and DHA), eliminates yellow "rusting" of subcutaneous fish fat, and preserves red astaxanthin/myoglobin color in tuna and salmon loins.

- Prevention of Melanosis ("Blackspot") in Shrimp, Prawns, and Lobsters: Used at 0.2% to 0.8% w/w in post-harvest dipping baths as a sulfite-free (E223-free) or reduced-sulfite antioxidant alternative that inhibits polyphenol oxidase quinone polymerization on crustacean shells without triggering sulfite asthma/allergen warnings.

3. Beverages, Beer Brewing, Winemaking, Baked Goods, and Fruit & Vegetable Processing:
- Beer Brewing and Malt Beverages: Dosed into bright beer tanks after final filtration just prior to bottling, canning, or kegging at 15 to 40 mg/L (0.04 g/kg per GB 2760 / international brewing practice). Sodium Isoascorbate rapidly scavenges dissolved oxygen picked up during filling (13.5 ppm E316 per 1.0 ppm O2), preventing oxidative trans-2-nonenal ("cardboard" stale off-flavor) formation, suppressing chill-haze polyphenol-protein polymerization, and preserving hop aroma and pale lager color.

- Winemaking, Ciders, and Fruit & Vegetable Juice Drinks: Added at 20 to 150 mg/L (up to 0.15 g/kg) alongside reduced levels of potassium metabisulfite (SO2) at bottling to prevent oxidative pinking/browning of white and rosé wines and protect natural color and aroma in fruit and vegetable juice drinks, carbonated soft drinks, and ready-to-drink teas.

- Fresh-Cut Fruits, Vegetables, Salad Bars, Potato Salad, Canned Fruits/Vegetables, and Jams: Since the US FDA banned the use of sulfites on fruits and vegetables intended to be eaten raw/fresh (such as salad bar ingredients and fresh-cut produce) due to severe sulfite allergies in asthmatic consumers, E316 Sodium Erythorbate has become the premier sulfite-free replacement! Used by spraying or dipping cut apples, peaches, pears, bananas, peeled potatoes, potato salad ingredients, avocados/guacamole, mushrooms, and olives in a 0.1% to 1.0% aqueous solution (or dosed up to 1.0 g/kg in canned fruits, canned vegetables, and jams), it inhibits enzymatic browning by scavenging oxygen and reducing ortho-quinones back to colorless polyphenols.
- Baked Goods and Dough Conditioning: Used at 20 to 100 mg/kg in bread, pizza dough, and pastry mixes as a redox dough conditioner and lipid antioxidant.

4. Cosmetics, Personal Care, Hair Dyes, and Nail Care Formulations (INCI: SODIUM ERYTHORBATE):
Per the European Commission CosIng database and US Cosmetic Ingredient Review (CIR), INCI SODIUM ERYTHORBATE functions as a safe, water-soluble Antioxidant and preservative stabilizer in personal care products, particularly in hair and nail formulations:

- Permanent and Semi-Permanent Oxidative Hair Color Creams: Dosed at 0.20% to 0.80% w/w into the alkaline dye cream base (containing para-phenylenediamine PPD, toluene-2,5-diamine, para-aminophenol, and resorcinol couplers at pH 9.0 to 10.5). Because Sodium Erythorbate is already a neutral sodium salt with high cold-water solubility and rapid oxygen-scavenging kinetics, it prevents premature aerial oxidation and darkening of dye intermediates inside the tube during opening and squeezing, while yielding effortlessly to the 3%–9% hydrogen peroxide developer during hair application.

- Nail Care Products, Cuticle Treatments, and Skincare Emulsions: Incorporated at 0.05% to 0.50% w/w into nail care gels, cuticle oils/creams, anti-aging serums, and sunscreens to protect unsaturated botanical essences, natural plant extracts, retinol, fragrances, and Vitamin E against free-radical rancidity and yellowing without stinging sensitive skin.

5. Industrial Water Treatment, Petrochemical Iron Stabilization, Active Packaging, and Polymer Synthesis:
- Food-Grade / Culinary Steam Boiler Oxygen Scavenger (FDA 21 CFR 173.310 Compliant): In food factories, dairies, breweries, pharmaceutical plants, and hospital sterilization autoclaves where live steam directly contacts food or sterile surgical instruments, volatile toxic scavengers (hydrazine, DEHA, morpholine) are prohibited and sodium sulfite adds excessive dissolved solids. Sodium Erythorbate (dosed at 8 to 15 ppm per 1.0 ppm of dissolved O2 in feedwater at pH 8.5 to 10.5) is an FDA-approved, non-volatile, non-hazardous boiler oxygen scavenger that strips residual O2 below 5 ppb and passivates carbon-steel feedwater lines and boiler tubes with a dense black magnetite (Fe3O4) film.

- Petrochemical and Oilfield Iron-Ion Stabilizing Reducing Agent: In petrochemical processing, oilfield waterflood injection loops, hydraulic fracturing fluids, and hydrochloric acid well-stimulation treatments (acidizing), dissolved ferric iron (Fe3+) leached from rusty steel pipes precipitates above pH 2.2 as gelatinous ferric hydroxide Fe(OH)3 sludge and crosslinks polyacrylamide polymers or forms asphaltene sludges in crude oil. Dosing 50 to 500 mg/L of Sodium Erythorbate E316 acts as a powerful iron-ion stabilizing reducing agent that quantitatively reduces Fe3+ to soluble ferrous iron (Fe2+, which remains soluble up to pH 7.5–8.0), preventing reservoir pore plugging and catalyst fouling.

- Active Oxygen-Scavenging Food Packaging Films and Sachets: Incorporated into active oxygen-scavenging sachets, bottle crown liners, and co-extruded polymer films (often paired with trace transition-metal catalysts and sodium bicarbonate) to absorb residual headspace oxygen inside sealed food, beer, pharmaceutical, and electronic packages.

- Emulsion Polymerization Redox Initiator Activator & Construction Materials: Used at 0.05% to 0.30% phm alongside tert-butyl hydroperoxide (t-BHP) or ammonium persulfate as a formaldehyde-free reducing activator in low-temperature acrylic, VAE, and SBR latex polymerization, as well as in specialty coatings, fillers, putties, plasters, and finger paints.

COMPARATIVE ADVANTAGES: WHY SODIUM ERYTHORBATE IS PREFERRED OVER COMPETING ANTIOXIDANTS

Formulators, meat technologists, and procurement managers select Sodium Erythorbate (CAS 6381-77-7, E316) over alternative antioxidants and reducing agents due to six decisive technical, safety, and economic advantages:

1. Sodium Erythorbate (E316) vs. Parent Erythorbic Acid (CAS 89-65-6 / E315) and L-Ascorbic Acid (CAS 50-81-7 / E300):
Although free Erythorbic Acid and L-Ascorbic Acid possess the same enediol reducing core, dissolving a free acid (pKa1 = 4.17, 10% aqueous solution pH = 2.1) directly into a meat curing pickle brine containing sodium nitrite (NaNO2) creates an immediate chemical hazard: the localized drop in pH below 5.0 protonates nitrite into unstable nitrous acid (HNO2), which disproportionates rapidly inside the brine tank into toxic, corrosive brown Nitrogen Dioxide (NO2) gas! This not only exposes plant workers to hazardous NO2 fumes and depletes nitrite before the brine is injected into the meat, but also lowers meat batter pH toward the isoelectric point of actomyosin (pH 5.2), causing severe purge and water-binding loss during cooking. By contrast, Sodium Erythorbate has a near-neutral pH (7.2 to 7.9 in 10% commercial solution), allowing safe co-dissolution in alkaline phosphate-nitrite curing brines with zero NO2 gassing in the brine tank, full retention of meat water-holding capacity, and instantaneous nitric oxide release only after injection into the slightly acidic meat muscle (pH 5.6–6.0).

2. Sodium Erythorbate (E316) vs. Sodium L-Ascorbate (CAS 134-03-2 / E301):
Chemically, 1.091 grams of Sodium Erythorbate Monohydrate (MW 216.12 g/mol) provides the exact same molar electron-donating and nitrite-reducing capacity as 1.000 gram of anhydrous Sodium L-Ascorbate (MW 198.11 g/mol), with identical standard redox potential (+0.06 V at pH 7.0), identical curing speed, and even higher crystal stability in dry storage (due to its tightly coordinated monohydrate lattice). However, because Sodium Erythorbate is synthesized directly via high-yield single-fermentation 2-keto-D-gluconate conversion—bypassing the multi-step Reichstein/two-stage fermentation L-sorbose pathway required for Vitamin C—Sodium Erythorbate is consistently 20% to 45% more cost-effective per kilogram on global commodity markets! Unless a food product specifically requires a nutritional "Vitamin C" label claim, substituting Sodium L-Ascorbate (E301) with Sodium Erythorbate (E316) at a 1.09:1 stoichiometric ratio (or 1:1 weight ratio in standard 500–550 ppm curing recipes) delivers identical color, shelf life, and nitrosamine inhibition with substantial raw-material cost savings.

3. Sodium Erythorbate (E316) vs. Sulfites and Metabisulfites (E220 to E228, Sodium Metabisulfite):
While sodium metabisulfite and sulfur dioxide inhibit browning and scavenge oxygen, sulfites are strictly banned by the US FDA on fruits and vegetables intended to be eaten raw/fresh, are prohibited in meats recognized as sources of Vitamin B1 (thiamine, which sulfites cleave and destroy), impart a pungent sulfurous aftertaste, and are regulated globally as major food allergens (requiring mandatory "Contains Sulfites" allergen declarations above 10 mg/kg SO2 due to severe sulfite-sensitive asthma reactions). E316 Sodium Erythorbate is 100% allergen-free, does not destroy thiamine (Vitamin B1), imparts zero odor or off-taste, and is universally accepted by clean-label consumers.

4. Sodium Erythorbate vs. Synthetic Phenolic Antioxidants (BHA E320, BHT E321, TBHQ E319, Propyl Gallate E310):
Synthetic phenolic antioxidants are oil-soluble, insoluble in aqueous curing brines or beverages, cannot reduce ferric metmyoglobin or nitrous acid to accelerate meat curing, and face consumer clean-label scrutiny. Sodium Erythorbate is freely water-soluble (150 to 175 g/L at 20–25 °C), accelerates meat curing, blocks nitrosamines, and regenerates natural tocopherols at lipid-water interfaces.

5. Sodium Erythorbate vs. Sodium Formaldehyde Sulfoxylate (SFS) in Emulsion Polymerization:
Traditional SFS redox activators release toxic, carcinogenic free formaldehyde into waterborne acrylic and VAE polymer dispersions. Replacing SFS with Sodium Erythorbate paired with tert-butyl hydroperoxide (t-BHP) delivers rapid ambient-to-60 °C radical initiation and post-polymerization monomer chasing (< 50 ppm residual monomer) with 100% zero formaldehyde emissions.

6. Sodium Erythorbate vs. Hydrazine, Carbohydrazide, and Sodium Sulfite in Culinary Steam Boilers:
Hydrazine is a toxic, carcinogenic volatile liquid banned in food plants; DEHA and carbohydrazide are restricted in direct food-contact steam; and sodium sulfite oxidizes to sodium sulfate, increasing boiler water Total Dissolved Solids (TDS), electrical conductivity, and blowdown heat loss while risking SO2/H2S carryover at high pressures. Sodium Erythorbate is GRAS, approved under FDA 21 CFR 173.310 for culinary steam boilers, non-volatile, and passivates steel to magnetite without introducing sulfurous gases or toxic amines.

FORMULATION AND PROCESS ENGINEERING GUIDELINES FOR MEAT CURING, BEVERAGES AND BOILER SYSTEMS

To maximize the redox efficiency of Sodium Erythorbate (CAS 6381-77-7, E316) and avoid premature oxidation or brine instability, process engineers and food technologists should implement the following quantitative formulation protocols:

1. Whole-Muscle Injection Pickle Brine Formulation Protocol (Ham, Bacon, Corned Beef, Smoked Poultry):
- Target Finished Meat Concentration: 500 to 547 mg/kg (ppm) of Sodium Erythorbate Monohydrate (alongside 120 to 150 mg/kg of Sodium Nitrite and 3,000 to 5,000 mg/kg of Sodium Tripolyphosphate STPP).
- Calculating Pickle Brine Concentration by Injection Pump Percentage:
  Brine Concentration (mg/L or g/100 L) = [Target Meat ppm x (100 + % Pump)] / % Pump
  * At 10% Injection Pump (110 kg pumped weight per 100 kg green meat): Dissolve 6.02 kg of Sodium Erythorbate Monohydrate per 1,000 L of pickle brine (0.602% w/v) to deliver 547 ppm in the finished meat.
  * At 15% Injection Pump: Dissolve 4.19 kg of Sodium Erythorbate Monohydrate per 1,000 L of pickle brine (0.419% w/v) to deliver 547 ppm.
  * At 20% Injection Pump: Dissolve 3.28 kg of Sodium Erythorbate Monohydrate per 1,000 L of pickle brine (0.328% w/v) to deliver 547 ppm.
  * At 30% Injection Pump: Dissolve 2.37 kg of Sodium Erythorbate Monohydrate per 1,000 L of pickle brine (0.237% w/v) to deliver 547 ppm.
- Mandatory 4-Step Brine Mixing Sequence:
  Step 1: Charge chilled potable water (0 °C to 4 °C) into a 316L stainless-steel brine tank.
  Step 2: Dissolve the Alkaline Phosphates (STPP / pyrophosphate blend) completely first (establishing a mildly alkaline brine pH of 7.2 to 8.0 and chelating trace iron/copper ions in the water), followed by Sodium Chloride (vacuum salt) and dextrose/sucrose.
  Step 3: Add and dissolve the Sodium Erythorbate (E316) completely under low-vortex agitation (avoiding air entrainment).
  Step 4: Add the pre-dissolved Sodium Nitrite curing salt last. Maintain brine temperature below 5 °C and inject within 4 to 8 hours.

2. Comminuted / Emulsified Sausage Bowl-Chopper Protocol (Frankfurters, Bologna, Mortadella):
- Never pre-blend dry Sodium Erythorbate with dry Sodium Nitrite in spice bags if any hygroscopic ingredients (such as onion powder, dextrose, or salt) are present, as moisture pickup during bag storage will cause nitrite and erythorbate to react prematurely in the bag, destroying both additives and turning the spice mix yellow-brown.
- During bowl chopping: (1) Chop lean meat with ice/water, salt, sodium nitrite, and phosphates during the first phase to extract myofibrillar actomyosin proteins; (2) Add fat, spices, and Sodium Erythorbate (typically 500 g per 1,000 kg total batter) dissolved in a small portion of chilled water during the final 1 to 2 minutes of chopping prior to vacuum stuffing.

3. Beverage, Beer, and Wine Oxygen-Scavenging Dosing Protocol:
- Measure total packaged oxygen (TPO = dissolved oxygen DO + headspace oxygen) in mg/L.
- Dose 13.5 mg/L of Sodium Erythorbate Monohydrate per 1.0 mg/L of oxygen to be removed, plus a protective antioxidant reserve of 15 to 30 mg/L (typical total dose: 20 to 40 mg/L in beer; 30 to 150 mg/L in wine and fruit juice drinks).
- Co-formulate with 20 to 50 mg/L of Citric Acid (E330) or food-grade EDTA (where permitted) to chelate trace Cu2+ and Fe3+ ions so that metal-catalyzed pro-oxidant Fenton cycling is prevented.

4. Culinary Steam Boiler Feedwater Treatment Protocol (FDA 21 CFR 173.310):
- Prepare a 10% to 12% w/w aqueous stock solution of Sodium Erythorbate in deaerated, softened/demineralized water adjusted to pH 8.5 to 9.5 with sodium hydroxide or carbonate.
- Meter continuously into the storage section of the thermal deaerator or boiler feedwater pump suction at 10 to 15 ppm of Sodium Erythorbate per 1.0 ppm of dissolved oxygen, maintaining a boiler water pH of 9.5 to 11.0 and a residual erythorbate level of 5 to 15 ppm in the feedwater.

PACKAGING, STORAGE AND HANDLING GUIDELINES

To protect the high iodometric assay (>= 98.0%–100.5%), pristine white crystalline appearance, and low moisture content of Sodium Erythorbate (Sodium Isoascorbate, CAS 6381-77-7), warehouse supervisors and plant operators should follow these storage and handling practices:

1. Standard Commercial Packaging Formats Supplied by Ataman Kimya:
- 25 kg Net Corrugated Cartons (Boxes): Lined with a double-layer, heat-sealed, light-blocking aluminum-foil or high-density polyethylene (LDPE) moisture-barrier inner bag (standard palletization: 40 cartons = 1,000 kg net or 50 cartons = 1,250 kg net on shrink-wrapped, ISPM-15 fumigated wooden or plastic pallets).
- 25 kg Net Multi-Wall Kraft Paper Bags or Fiber Drums: Equipped with an inner light-resistant polyethylene moisture liner.
- 500 kg and 1,000 kg Net Flexible Intermediate Bulk Containers (FIBCs / Big Bags): Lined with a food-grade, light-shielding LDPE inner liner for high-volume meat processing, brewing, or water-treatment plants.

2. Warehouse Storage Conditions for Sodium Erythorbate:
- Protection from Moisture, Oxygen, Heat, and UV Light: Although dry crystalline Sodium Erythorbate Monohydrate is stable in sealed containers, the enediol-lactone ring is sensitive to slow aerial oxidation if exposed simultaneously to moisture (> 70% relative humidity), atmospheric oxygen, heat (> 35 °C), and direct ultraviolet light, which gradually turns the white crystals pale yellow. Therefore, store Sodyum Eritorbat in a cool, dry, dark, well-ventilated indoor warehouse at ambient temperatures between 5 °C and 25 °C (maximum 30 °C) and relative humidity below 60% to 65%. Always purge air and tightly reseal the inner polyethylene/foil liner of partially used 25 kg cartons immediately after weighing.
- Chemical Segregation and Incompatibilities: Store Antioxidant E316 segregated from strong oxidizing agents (such as hydrogen peroxide, perchlorates, chlorates, nitrates, permanganates, and chlorine/hypochlorite sanitizers), strong acids (which protonate the salt and accelerate decomposition if mixed with nitrites), alkaline hydroxides, and soluble heavy-metal or transition-metal salts—specifically ferric salts (Fe3+) and cupric salts (Cu2+), which catalyze rapid oxidative degradation of Erythorbic Acid Sodium Salt in the presence of moisture.
- Shelf Life and Retest Period: When stored unopened in original light- and moisture-barrier 25 kg cartons under recommended cool, dry warehouse conditions, Sodium Erythorbate Monohydrate maintains full compendial specification compliance for 24 months (2 years) from the date of manufacture.

3. Safe Industrial Handling and Equipment Compatibility:
- Dust Control: Selecting Granular Sodium Erythorbate (20 to 60 mesh) virtually eliminates airborne dust during manual scooping and bag dumping into brine tanks or bowl choppers; when handling Crystalline Powder grades, provide local exhaust ventilation at dumping stations.
- Avoiding Copper and Unlined Carbon-Steel Brine Tanks: Always prepare and pump aqueous solutions of Sodium Isoascorbate in 304 or 316L stainless-steel, HDPE, polypropylene, or fiberglass tanks. Never allow dissolved Sodium Erythorbate to contact copper, brass, bronze, or rusty carbon-steel pipes, as dissolved Cu2+ and Fe3+ ions at parts-per-million levels catalyze rapid aerobic autoxidation of the erythorbate ion.

FIRST AID MEASURES AND SAFETY INFORMATION

Sodium Erythorbate (CAS 6381-77-7, EC 228-973-9, E316) is a non-toxic, food-grade organic salt with an exceptionally favorable toxicological profile (acute oral LD50 in rats: > 5,000 to 9,400 mg/kg body weight; acute dermal LD50 in rabbits: > 2,000 mg/kg) and is not classified as a hazardous substance under European Union CLP Regulation (EC) No 1272/2008 or UN GHS criteria. Nevertheless, in industrial manufacturing environments, high concentrations of airborne dust or concentrated solutions of Erythorbic Acid Sodium Salt can cause mild mechanical eye, skin, or upper respiratory tract irritation. Ensure that the following first aid and occupational hygiene procedures are observed wherever Sodium Isoascorbate is handled:

1. First Aid Measures by Route of Exposure:

Eye Contact with Sodium Erythorbate: If crystalline powder, granules, or aqueous solutions of Sodium Erythorbate (Antioxidant E316) enter the eyes, immediately flush the eyes with plenty of lukewarm, gently flowing clean water or sterile isotonic saline eyewash solution for at least 10 to 15 minutes, holding the upper and lower eyelids open to irrigate all conjunctival surfaces and wash out solid crystals. Remove contact lenses after the first 5 minutes if present and easy to do, then continue rinsing. Because dry crystals of D-Araboascorbic Acid Monosodium Salt can cause mild transient mechanical stinging or conjunctival redness, seek medical attention if ocular irritation or tearing persists.

Inhalation of Sodium Erythorbate Dust: If a worker inhales airborne dust generated during bag dumping or dry blending of Fine Powder Sodium Erythorbate (Sodyum Eritorbat), move the exposed person immediately into fresh air and keep them at rest in a comfortable breathing position. Instruct the person to blow their nose gently and rinse their mouth and nasal passages with clean water to dissolve and clear deposited Sodium Isoascorbate particles. Obtain medical attention if coughing, sneezing, or throat discomfort persists.

Skin Contact with Sodium Erythorbate: If dry Erythorbic Acid Sodium Salt or concentrated brine contacts the skin, brush off excess dry powder, remove contaminated work clothing, and wash the skin thoroughly with mild soap and running water. INCI Sodium Erythorbate is non-irritating and non-sensitizing on intact human skin (pH ~7.2 to 7.9 in 10% aqueous solution); if rare redness occurs on abraded skin, consult a physician and launder contaminated work clothes before reuse.

Accidental Ingestion of Bulk Sodium Erythorbate: Sodium Erythorbate is a safe, GRAS-affirmed food additive at normal dietary levels. However, if massive multi-gram industrial quantities of Monosodium D-Erythorbate are accidentally swallowed at once, rinse the mouth thoroughly with water and have the conscious person drink 200 to 300 mL (1 to 2 glasses) of water to dilute the osmotic salt load in the stomach. Do NOT induce vomiting unless directed by medical personnel. Ingesting very large bulk doses (> 20 to 50 grams) may cause transient osmotic diarrhea, mild gastrointestinal cramping, or diuresis; consult a physician if symptoms occur.

2. Personal Protective Equipment (PPE) for Plant Personnel:

Eye Protection: Wear standard side-shield safety glasses or dust-resistant chemical safety goggles conforming to EN 166 or ANSI Z87.1 when scooping, weighing, or dumping bags of Sodium Erythorbate.

Respiratory Protection: No respirator is required under normal room ventilation when handling Granular Sodium Erythorbate; when handling Crystalline Powder grades in dusty areas where airborne particulates approach general nuisance dust limits (OSHA PEL / ACGIH TLV: 10 mg/m3 inhalable dust, 3 mg/m3 respirable dust), wear a disposable EN 149 FFP1/FFP2 or NIOSH N95 dust mask.

Hand and Body Protection: Wear food-safe nitrile rubber, latex, or vinyl gloves and standard cleanroom or food-plant protective workwear.

3. Firefighting and Accidental Spill Response:

Suitable Extinguishing Media: In the event of a warehouse fire involving Sodium Erythorbate cartons, extinguish with water spray, water fog, alcohol-resistant foam, dry chemical powder (ABC powder), or carbon dioxide (CO2). Avoid using high-pressure water jets directly on dry powder piles to prevent raising dust clouds.

Thermal Decomposition Products: Above 170 °C to 215 °C in a fire, Sodium Erythorbate decomposes to emit carbon monoxide (CO), carbon dioxide (CO2), furfural/organic smoke, and an alkaline residue of sodium carbonate/oxide. Firefighters should wear positive-pressure Self-Contained Breathing Apparatus (SCBA) and full protective gear.

Spill Cleanup and Environmental Fate: Sweep up or vacuum spilled dry Sodium Erythorbate using a clean vacuum or dry shovel into labeled containers for disposal, and flush trace floor residues with water to a biological wastewater drain. Note that because E316 Sodium Erythorbate is a strong oxygen scavenger, concentrated bulk spills (> 100 kg) must never be discharged directly into small stagnant ponds or natural streams, as rapid chemical consumption of dissolved oxygen (COD) could temporarily deplete water oxygen levels. In soil and wastewater treatment systems, Sodium Erythorbate is Readily Biodegradable (> 95% mineralized to CO2 and water within 14 to 28 days) with zero bioaccumulation potential (log Pow = -2.41) and low aquatic toxicity (96-hour LC50 in fish > 100 to 500 mg/L).

REGULATORY, COMPENDIAL AND TOXICOLOGICAL STATUS

Sodium Erythorbate (CAS 6381-77-7, EC 228-973-9, E316) is approved across all major global food, meat-inspection, cosmetic, REACH, and industrial water-treatment regulatory frameworks:

1. United States FDA & USDA-FSIS Meat and Poultry Regulations:
- US FDA (21 CFR 182.3041): Affirmed as Generally Recognized As Safe (GRAS) as a direct human food preservative/antioxidant when used in accordance with current Good Manufacturing Practice (cGMP).
- USDA-FSIS (9 CFR 424.21): Explicitly authorized as a cure accelerator and antioxidant in cured meat and poultry products at up to 7/8 ounce per 100 pounds of meat or meat byproduct (547 ppm / 0.0547% w/w), or 10% solution applied to surfaces of cured cuts prior to packaging; legally mandated at 550 ppm in pumped bacon alongside 120 ppm sodium nitrite to prevent nitrosamine formation.
- US FDA Boiler Water Additive (21 CFR 173.310): Approved as a safe non-volatile boiler water additive for the preparation of steam that will contact food.
- Food Chemicals Codex (FCC): Fully compliant with the official FCC monograph for Sodium Erythorbate.

2. European Union Food Additive Legislation (E316) and REACH Registration:
- EU Food Additive E 316: Authorized across the European Union and UK under Regulation (EC) No 1333/2008 as Food Additive E 316 (Sodium erythorbate) in specific food categories—most notably Category 08.3 (Heat-treated and non-heat-treated processed meat products at maximum 500 mg/kg expressed as erythorbic acid, equivalent to 613.6 mg/kg of Sodium Erythorbate Monohydrate), Category 09.1.1 / 09.2 (Unprocessed and processed fish and fishery products, frozen fish with red skin at up to 1,500 mg/kg), and Category 04.2 (Processed fruit and vegetable products)—with mandatory purity criteria codified in Commission Regulation (EU) No 231/2012.
- EU REACH Registration: Registered under the EU REACH Regulation (EC 228-973-9) at a tonnage band of >= 1,000 to < 10,000 tonnes per annum across food, cosmetic, coating, adhesive, water-treatment, and industrial sectors.

3. JECFA, Codex Alimentarius (INS 316), GB 2760, and EFSA ADI Evaluation:
Listed in the Codex General Standard for Food Additives (GSFA) under INS 316 and in China National Food Safety Standard GB 2760 / GB 1886.28 (maximum usage limits: 0.5 g/kg in cured meats, 1.0 g/kg in canned fruits/vegetables, jams, and frozen fish, 0.15 g/kg in wine and fruit/vegetable juice drinks, and 0.04 g/kg in beer, expressed as ascorbic/erythorbic acid). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) allocated an Acceptable Daily Intake (ADI) of "Not Specified" (the most favorable safety category for food additives of very low toxicity), while the EFSA ANS Panel (2016 re-evaluation) established a conservative Acceptable Daily Intake (ADI) of 6 mg/kg body weight per day, confirming zero genotoxicity, zero carcinogenicity, and zero developmental toxicity.

4. International Transport Classification (ADR / RID / IMDG / IATA):
Not regulated as a dangerous good for road, rail, sea, or air transport (Non-Hazardous Cargo; UN Number: Not Applicable).

5. Halal, Kosher, Vegan, Non-GMO, and Allergen-Free Status:
Manufactured exclusively from plant-derived D-glucose via bacterial fermentation and mineral sodium alkali without any animal-derived ingredients, gluten, dairy, soy, nuts, or sulfites; fully certified for Halal, Kosher Parve (including Passover), Vegan/Vegetarian, Non-GMO, and Allergen-Free compliance.

FREQUENTLY ASKED QUESTIONS (FAQ)

What is Sodium Erythorbate (CAS 6381-77-7) and why is it also called Antioxidant E316 or Sodium Isoascorbate?
Sodium Erythorbate (C6H7NaO6.H2O, molecular weight 216.12 g/mol) is the water-soluble monosodium salt of erythorbic acid (D-isoascorbic acid or D-araboascorbic acid). In the European Union and Codex Alimentarius food additive systems it is designated as Antioxidant E316 (or INS 316), while in chemical and meat-processing literature it is widely known as Sodium Isoascorbate, Erythorbic Acid Sodium Salt, Monosodium D-Erythorbate, or Sodyum Eritorbat.

What is the chemical difference between Sodium Erythorbate (E316) and Sodium L-Ascorbate (E301 / Vitamin C Salt)?
Sodium Erythorbate and Sodium L-Ascorbate are stereoisomers—specifically C-5 epimers—that share the exact same molecular formula (C6H7NaO6 on an anhydrous basis) and the exact same redox-active 2,3-enediol-lactone ring, differing only in the spatial orientation of the hydroxyl group at carbon-5. Because their redox ring is identical, 1.09 parts of Sodium Erythorbate Monohydrate have 100% of the chemical oxygen-scavenging and nitrite-reducing power of 1.00 part of anhydrous Sodium Ascorbate, while costing 20% to 45% less to manufacture and exhibiting only ~5% of Vitamin C's biological antiscorbutic activity.

How does Sodium Erythorbate accelerate cured meat color and prevent nitrosamines in bacon and sausages?
In meat batters and curing brines (dosed at 500 to 550 mg/kg), Sodium Erythorbate transfers electrons to reduce nitrous acid (from sodium nitrite E250) into nitric oxide (NO) and simultaneously reduces brown ferric metmyoglobin (Fe3+) to ferrous myoglobin (Fe2+), forming bright pink cured nitrosomyoglobin in minutes instead of days and cutting sausage smokehouse processing time by up to one-third. During high-temperature frying of bacon, it competitively scavenges nitrosating intermediates (N2O3) over 1,000 times faster than secondary amines, cutting carcinogenic N-nitrosamine formation by 75% to > 95%.

Why do meat processors use Sodium Erythorbate instead of free Erythorbic Acid or L-Ascorbic Acid in injection brines?
Free erythorbic acid and L-ascorbic acid are strong organic acids (pH ~2.1 in solution). If a free acid is added directly to a curing pickle tank containing sodium nitrite, the drop in pH instantly converts nitrite into toxic brown nitrogen dioxide (NO2) gas inside the tank and lowers meat pH, reducing water-holding yield. Sodium Erythorbate has a neutral pH (5.5 to 8.0, typically 7.2 to 7.9 in 10% solution), so it dissolves safely in alkaline phosphate-nitrite pickle brines without gassing off until injected into the meat.

How do I convert between Sodium Erythorbate Monohydrate weight and free Erythorbic Acid weight in food regulations?
Commercial Sodium Erythorbate is always the monohydrate crystal (C6H7NaO6.H2O, MW 216.12 g/mol), whereas free Erythorbic Acid has a molecular weight of 176.12 g/mol. Therefore, the exact conversion factor is 176.12 / 216.12 = 0.8149 (81.49%), or inversely 1.227 parts of Sodium Erythorbate Monohydrate per 1.000 part of free Erythorbic Acid. This means 547 mg/kg of commercial Sodium Erythorbate Monohydrate equals 500 mg/kg of anhydrous Sodium Erythorbate and 446 mg/kg of free Erythorbic Acid; conversely, to deliver 500 mg/kg of free Erythorbic Acid equivalent (the EU Category 08.3 limit), you can dose up to 500 / 0.8149 = 613.6 mg/kg of Sodium Erythorbate Monohydrate.

How much Sodium Erythorbate is required to remove 1 ppm (mg/L) of dissolved oxygen in beverages or boiler water?
In ambient beverages, beer, wine, and cold water, 2 moles of Sodium Erythorbate Monohydrate (2 x 216.12 = 432.24 g) react stoichiometrically with 1 mole of dissolved oxygen (32.00 g O2), which equals 13.51 mg/L (ppm) of Sodium Erythorbate per 1.0 mg/L (ppm) of dissolved O2. In high-temperature industrial and culinary steam boilers (> 100 °C), secondary oxidative cleavage of the ring allows 6.8 to 10.0 ppm of Sodium Erythorbate to scavenge 1.0 ppm of O2 while passivating steel surfaces to black magnetite (Fe3O4).

Is there any truth to the urban myth about Sodium Erythorbate being made from earthworms, or does it contain sulfites or erythritol?
No. Sodium Erythorbate is 100% plant-derived from fermented corn, beet, or cane glucose. The old internet myth arose purely from phonetic confusion between "erythorbate" and "earthworm bait" (whereas "erythro-" actually comes from the Greek word "erythros" meaning red, used in carbohydrate stereochemistry). Furthermore, it is a 6-carbon lactone salt completely unrelated to the 4-carbon sugar alcohol erythritol, is 100% free of sulfites (SO2), and is certified Vegan, Halal, Kosher, and Allergen-Free.

TECHNICAL SUMMARY AND ATAMAN KIMYA SUPPLY CAPABILITIES

Sodium Erythorbate (CAS 6381-77-7 Monohydrate / CAS 7378-23-6 Anhydrous, EC 228-973-9, E316, C6H7NaO6.H2O, MW 216.12 g/mol) stands as one of the chemical and food-processing industries' most effective, safe, and economical water-soluble reducing agents—combining high cold-water solubility (148 to 175 g/L at 20 °C to 25 °C), a brine-compatible neutral pH (5.5 to 8.0), rapid nitrite-to-nitric-oxide curing acceleration, > 75%–95% nitrosamine inhibition, headspace dissolved-oxygen scavenging, polyphenol oxidase quinone reduction, petrochemical ferric-to-ferrous iron stabilization, and FDA-compliant culinary boiler magnetite passivation. Whether specified by meat and seafood technologists as Antioxidant E316 or Sodium Isoascorbate, by cosmetic formulators as INCI SODIUM ERYTHORBATE, or by water-treatment, oilfield, and polymerization engineers as Erythorbic Acid Sodium Salt, D-Araboascorbic Acid Monosodium Salt, and Sodyum Eritorbat, achieving reliable redox performance requires a raw material with >= 98.0%–100.5% dry-basis assay, specific rotation of +95.5 to +98.0 degrees, and ultra-low heavy-metal and oxalate levels.

Ataman Kimya is a premier international supplier and distributor of Food Grade (FCC / E316 / EU 231/2012), Cosmetic Grade (INCI: SODIUM ERYTHORBATE), and Industrial Grade Sodium Erythorbate (Sodyum Eritorbat / Sodyum İzoaskorbat / Sodyum Eritorbin), maintaining ready stock availability across both Crystalline Powder and Free-Flowing Granular formats in 25 kg light- and moisture-barrier cartons, bags, and 500–1,000 kg big bags. For technical specifications, batch-specific Certificate of Analysis (COA), Material Safety Data Sheet (MSDS/SDS), Halal/Kosher/Non-GMO/Allergen-Free regulatory declarations, or competitive bulk commercial quotations on Sodium Erythorbate (E316 / Sodium Isoascorbate), please contact the Ataman Kimya technical sales and international supply team directly.

Ataman Chemicals
Phone: +90 216 577 10 10
Email: info@atamankimya.com