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CAS Number :6381-77-7
EC Number :228-973-9
Chemical formula :C6H7NaO6
Molar mass :198.11 g/mol
Sodium erythorbate (C6H7NaO6) 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 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.
Sodium erythorbate 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, this substance 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.
Sodium erythorbate 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.
Sodium erythorbate 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 Sodium erythorbate a valuable antioxidant.
Sodium erythorbate is the sodium of erythorbic acid, a highly refined food-grade chemical closely related to vitamin C, synthesized from sugar, and used as a color fixative in preparing cured meats.
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.
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.
Sodium erythorbate 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.
Almost odorless fluffy, white to off-white crystalline powder. Used as an antioxidant and preservative.
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, Sodium erythorbate 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).
Sodium erythorbate 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.
Usage levels will range from 0.04% – 0.15%.
Suggested use amounts for sausage, corned beef = 55 grams / 100 kg of meat; for hams = 250 gram/100 litre of pickle.
Sodium Erythorbate is an antioxidant preservative that is the sodium salt of Erythorbic acid (produced by fermentation of food grade starch).
In meat curing, it controls and accelerates the nitrite curing reaction and maintains the color brightness.
Sodium erythorbate is used in frankfurters, bologna and other cured meats. Sodium Erythorbate should always be added when using curing salt (nitrates/nitrites).
For example when used in sausages, the processing time can be cut down (by 1/3), as the Erythorbate accelerates the rate of curing by breaking down the nitrite and speeding up the settling of the pink color pigment.
The antioxidant properties of Erythorbate helps prevent rancidity and color fading of sliced meats.
Sodium Erythorbate is a more stable product compared to sodium ascorbate, and has the identical antioxidant effect.
Sodium Erythorbate acts as an accelerator for the cure which allows you to go directly to cooking or smoking instead of having to hold the product overnight to allow the cure to work.
This speeds up the conversion of nitrites in cure to nitric oxide gas which cures the meat and gives it a nice red color even after slicing.
Sodium Erythorbate is the salt derived from erythorbic acid. It has two main functions in the meat processing industry.
First, it acts as a cure accelerator, which means that it speeds up the conversion of Nitrites (NO2) to Nitric Oxide (NO).
Functionally, this means that when added to a meat product you do not need to hold that product overnight before smoking as the cure will begin working in the meat much faster.
The second important function of Sodium Erythorbate is that it helps "burn" the meat a nice red color.
Sodium erythorbate does this by keeping the myoglobin in the product in a reduced state, preventing the fe2 from converting to fe3 and turning brown.
Sodium erythorbate usage level should not exceed 500 parts per million.
Sodium Erythorbate, C6H7NaO6, is the sodium salt of Erythorbic Acid.
Sodium erythorbate is used predominantly as a food additive and antioxidant in the meat, poultry and soft drink industry.
For example, Sodium Erythorbate allows faster cure time of meats while retaining fresh color and improving flavor stability.
Sodium Erythorbate, C6H7NaO6, is the sodium salt of Erythorbic Acid.
Sodium erythorbate is used predominantly as a food additive and antioxidant in the meat, poultry and soft drink industry.
For example, Sodium Erythorbate allows faster cure time of meats while retaining fresh color and improving flavor stability.
White, free flowing, odorless, crystalline powder or granules. In the dry state it is reasonably stable in air, but in solution it deteriorates in the presence of air, trace metals, heat, and light.
Sodium erythorbate One g dissolves in about 7 ml of water.
Sodium Erythorbate (Sodium D-Isoascorbate), a stereoisomer of ascorbates, functions similarly to ascorbates and is an excellent antioxidant alternative for non-Vitamin C applications.
Sodium Erythorbate traditionally has two functions.
First, it acts as antioxidant, controlling color and flavor deterioration in many food and non-food applications.
Secondly, it is used as meat-curing accelerators, speeding and controlling the nitrite-curing reactions while prolonging color and shelf life.
Applications include meat, fish, poultry, beverages, fruits and vegetables.
Sodium Erythorbate is used primarily to bring out a nice rich color in your sausage.
Sodium Erythorbate also assists the nitrates in sausage to work faster.
However, Sodium Erythorbate is primarily used with hams and bacon to bring out a nice red color.
The combined effect of sodium erythorbate, stable chlorine dioxide, and gellan gum glazing on quality of peeled shrimp was investigated during frozen storage, and compared with traditional water-ice-glazing treatment.
Data revealed that the growth of total aerobes, Escherichia coli, and Staphylococcus aureus was significantly inhibited in the combined treatment, compared to the water-ice-glazing group.
Examination of tissue texture and microstructure verified that the combined glazing effectively maintained springiness and chewiness of the shrimp muscle, and this treatment showed a positive effect on stability and integrity of tissue microstructures.
Myofibrillar protein content and Ca2+-ATPase activity in muscle treated with combination were significantly higher than the water-ice-glazing treatment.
SDS-PAGE results confirmed that this treatment markedly slowed the degradation of muscle proteins.
Additionally, the combined treatment significantly decreased the amount of protein carbonyls and dityrosine, which was mainly governed by the anti-oxidization effect of incorporated sodium erythorbate.
Sodium Erythorbate is a sodium salt of erythrobic acid that is mainly used as a food additive in meats, poultry, and soft drinks.
The TBA (2-thiobarbituric acid) results indicated that the presence of either nitrite or erythorbate significantly decreased the TBA value.
Total pigment levels of the turkey hams decreased significantly during storage and were directly related to initial nitrite levels.
Sodium erythorbate increased the total pigment levels of the turkey hams.
Proximate analyses data indicated no significant differences in moisture, fat, and protein concentrations due to treatments.
The microbial analysis data indicated that the products containing nitrite at levels of 78, 104, and 156 ppm had a shelf-life of 2 to 4 weeks longer than the products containing nitrite at levels of O and 52 ppm.
Sensory panel data indicated no significant differences in the hedonic scores for texture, flavor, or color of samples containing Sodium Erythorbate or 78 ppm or more nitrite.
Sodium erythorbate is the sodium salt of erythorbic acid and has the chemical formula C6H7NaO6.
Sodium erythorbate is a white or yellowish powder that is made from the sugars of a variety of plants such as beets, sugar cane, and corn.
While it has little to no nutritional value, it is valued in the food industry as an antioxidant.
This means it is able to inhibit oxidation (for example, when cut apples turn brown).
Because of this property, it is commonly used as a preservative in a large number of foods including meat, fish, beverages, fruits and vegetables.
In beer and wine, it works to prevent secondary fermentation which can alter the taste of the drink.
While it can help preserve foods and drinks, its main use in the food industry is as a cure accelerator to speed up the development of the pink color in cured meats, and as an additive to help retain the pink color and flavor of processed meats.
One of the benefits of using sodium erythorbate in processed meats is its ability to prevent the formation of nitrosamines, a known cancer agent.
These nitrosamines are the result of the use of sodium nitrates and nitrites in processed meats.
The use of sodium erythorbate slows the formation of nitrosamines in processed meats.
Ingested, sodium erythorbate is converted into vitamin C and, unless you are specifically allergic to it, there are no real negative effects from ingestion.
In the rare chance that you are allergic to sodium erythorbate, you may experience headaches, dizziness, fatigue, body flushing, and hemolysis.
Sodium Erythorbate is white or yellow white crystal grain or crystal powder, odorless, has little salt, the melting point is over 2000C, it is rather stable when being dry exposed to the air, but in the water solution, when there is air, metal, heat and light, the oxidation will occur.
Sodium erythorbate easily dissolves in water, 16g/100ml at normal temperature, hardly dissolves in ethanol, the PH value of 2% water solution is 6.5-8.0.
Preservative; antioxidant in food.
As a food additive, it has E number E316.
The USA FDA (1980) has listed the Sodium Erythorbate as the general public safety substance.
Sodium erythorbate is a common additive used in variety of cured meat products.
They are used in sausage, ham, hotdog, and bacon.
Sodium erythorbate is also utilized as an antioxidant and a preservative in various poultry and fish products.
Thus, processed meat and poultry products companies comprise the main consumers, propelling the growth of revenues in the sodium erythorbate market.
Sodium erythorbate The rise in use of the chemical as a curing accelerator has also bolstered the demand among end-use industries.
The need for improving the shelf-life of meat products has imparted a robust fillip to the demand in the sodium erythorbate market.
Among the various production processes that are used for sodium erythorbate, fermentation of food-grade starch hydrolysate is perhaps the most common one.
Over the past few decades, the rapid pace of urbanization and the demand for fruits has also risen.
Online food delivery companies and partners have been keenly engaged in strengthening cold storage warehouses for fruits and meat.
The trend has enormously driven the sales of fruits and processed meat among urban consumers, notably in emerging economies in the past decade.
These factors have been frontrunners in bolstering the utilization of products in the sodium erythorbate market.
Sodium Erythorbate is chemically a sodium salt of erythorbate.
Sodium Erythorbate is a food additive used in poultry, meat, and beverages.
Sodium erythorbate is extremely soluble in water.
The pH of the solution of the sodium salt is around 5 to 6. A solution prepared from the commercial grade of Sodium erythorbate has a pH of around 7.2.
Sodium erythorbate is derived from the sugar extract of beets, sugar cane and corn.
Basically, sodium erythorbate is used as a food additive which is a great source of Vitamin C and helps in retaining the coloring of foods, which tend to degrade during the course of food preparation.
Sodium erythorbate is also used in pickled products which helps to prevent the formation of cancer-causing chemicals called nitrosamines.
Sodium Erythorbate controls the nitrite curing reaction and helps to maintain the color brightness of the product.
Sodium erythorbate is used in frankfurters, bologna, and cured meats.
Sodium erythorbate is widely used to keep the variety of foods fresh.
Sodium erythorbate helps to preserve freshness in canned fruit and vegetables, wines and jams.
Also, Sodium erythorbate is used in beverages, mostly in soft drinks.
Sodium erythorbate inhibits oxidation of food and thus preserves the freshness of foods.
Freshness is an important factor which is considered by consumers while buying the food products.
Sodium erythorbate is also used as an antioxidant.
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.
Sodium Erythorbate E316 is used in food such as in meat products, fruits, vegetables, canned, jam.
Sodium Erythorbate E316 can be used in beverage such as in beer, soft drinks, tea, fruit juice and wine.
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.
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.
Sodium erythorbate (C6H7NaO6) is a food additive used predominantly in meats, poultry, and soft drinks.
Chemically,Sodium erythorbate is the sodium salt of erythorbic acid.
Sodium erythorbate 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.
Sodium erythorbate When used as a food additive, its E number isE 316.
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 salad
Sodium erythorbate 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.
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, this substance 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
Sodium erythorbate is a food additive used predominantly in meats, poultry, and soft drinks.
When used in processed meat such as hot dogs and beef sticks, 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.
Sodium Erythorbate is the sodium salt of erythorbic acid used as an antioxidant mainly in the meat industry.
Sodium erythorbate Non reactive while dry, but in the presence of moisture it reacts with oxygen and oxidizing agents, making it a useful antioxidant.
Used as natural food preservative and in the curing process, Sodium Erythorbate helps preserve a food's color.
Sodium erythorbate Often used in hot dogs, sausage, cured meats, chicken and soft drinks.
Sodium Erythorbate is an odorless, white, crystalline powder used in in meats, poultry and beverages as a food preservative.
Sodium erythorbate In meats, it facilitates a faster cure and helps to retain the pink coloration of the meat.
Sodium erythorbate also helps stabilize flavorings and can be used as a functional food additive to increase antioxidant levels.
Sodium erythorbate or ascorbate is another common curing additive.
Sodium erythorbate not only decreases the risks associated with the use of nitrite but also improves cured meat colour development.
Sodium Erythorbate is white, free flowing crystalline
powder or crystalline granules.
Sodium erythorbate may be used as food additive, food preservative or antioxidant.
Product must comply with all relevant regulatory requirements
Used to accelerate the curing process and protects the color in cured meats.
Sodium erythorbate is produced from sugars derived from different sources, such as sugar beets, Cane sugar and/or corn.
Chemically, it is the Sodium Salt of erythorbic acid.
When used in processed meats, it increases the rate at which nitrite reduces to nitric oxide, thus causing a faster cure and retaining the pink coloring.
Sodium erythorbate has antioxidant properties and inhibits the oxidation of food, which helps keep the food fresh.
Antioxidant, antimicrobial agent, appearance control agent, curing accelerator for baked goods, meat and cured meat products.
Chemically, it is the sodium salt of erythorbic acid.
When used in processed meat such as hot dogs and beef sticks, it reduces the rate at which nitrate reduces to nitric oxide, thus retaining the pink coloring.
As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines.
Sodium erythorbate When used as a food additive, its E number is E316.
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.
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.
Sodium erythorbate 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, it helps improve flovor stability and prevents the formation of carcinogenic nitrosamines.
Sodium erythorbate is a food additive used predominantly in meats, poultry, and soft drinks.
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 nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring.
Sodium Erythorbate has two main functions.
First, it acts as an antioxidant which helps maintaining and fixing the color in meat products.
Secondly, it is used as a meat-curing accelerator which speeds and controls the nitrites conversion reaction.
Sodium erythorbate is the sodium salt of erythorbic acid.
Used as a food additive used predominantly in meats, poultry, and soft drinks.
sodium erythorbate is a water-soluble antioxidant, which is an important antioxidant in the food industry.
Sodium erythorbate antioxidant performance is better than that of vitamin C, and the price is cheap, and without any side effects.
Sodium erythorbate is mainly used for meat products, fruits, vegetables, cans, jam, beer, soda, fruit tea, fruit juice, wine and so on.
Sodium erythorbate is a white, free-flowing crystal powder that is soluble in water.
Sodium erythorbate is produced from sugars derived from sources such as beets, sugar cane, and corn.
Sodium erythorbate is predominantly used as a food additive in meats, poultry, and soft drinks.
Sodium erythorbate acts to improve flavor and stability as an antioxidant and preservative.
Sodium Erythorbate is a food additive used predominantly in meats, poultry, and soft drinks.
Sodium erythorbate is an antioxidant and helps improve flavour stability.
Sodium Erythorbate is soluble in water.
In Sodium erythorbate dry, crystalline state it is nonreactive but, in solution with water, it readily reacts with atmospheric oxygen and other oxidising agents, which gives it its useful antioxidant qualities.
Sodium erythorbate is a chemical food ingredient preservative.
Sodium erythorbate is used primarily to maintain colour and flavour in foods from meat and fish to fruits and vegetables.
Sodium erythorbate is produced by fermentation of liquid corn sugar.
Sodium erythorbate is alleged that more was paid for sodium erythorbate or products containing sodium erythorbate than they would have paid in the absence of the illegal combination and conspiracy.
Ascorbyl Palmitate, Ascorbyl Dipalmitate and Ascorbyl Stearate are made from vitamin C (ascorbic acid).
Erythorbic Acid and Sodium Erythorbate are substances with structures similar to vitamin C and the sodium salt of vitamin C.
Erythorbic Acid and Sodium Erythorbate are used primarily in hair and nail products.
Sodium erythorbate (D-Isoascorbic acid sodium), produced from sugars derived from different sources, such as beets, sugar cane, and corn, is a food additive used predominantly in meats, poultry, and soft drinks.
Sodium erythorbate is just one of many additives used in the food manufacturing industry.
Sodium erythorbate a new type of additive and is a synthetic variation of ascorbic acid, better known as vitamin C.
Sodium erythorbate is considered safe, but as with all additives, Sodium erythorbate possible to have a sensitivity to it and experience side effects.
Sodium erythorbate (C6H7NaO6) is a food additive used predominantly in meats.
Isolated on white background.
Sodium erythorbate The molecule is shown from 2 sides.
Sodium erythorbate is an ascorbic acid.
Sodium erythorbate is used as an antioxidant and preservative.
Sodium erythorbate is also used in coal seam gas extraction activities to prevent precipitation of metal oxides (iron control).
Sodium erythorbate is highly soluble in water and has a low potential to bind to soil or sediment.
Sodium erythorbate is ultimately biodegradable and is not expected to bioaccumulate.
Sodium erythorbate is of low aquatic toxicity concern.
Sodium erythorbate is basically a food additive that is used predominantly in meats, poultry, and soft drinks.
Sodium erythorbate is a type of additive and is a synthetic variation of ascorbic acid.
Sodium erythorbate is produced from sugar that is derived from different sources, such as beets, sugar cane and corn.
Sodium erythorbate is almost odorless fluffy and white to off-white crystalline powder.
Sodium erythorbate is soluble in water.
Sodium erythorbate, is a chemical variation of ascorbic acid, or vitamin C.
Sodium erythorbate is used as a food preservative due to its antioxidant effects and has no nutritional value of its own.
Used as a substitute or alternative in preserving processed meats and poultry,
Sodium erythorbate prevents color change, maintains flavor and reduces the formation of nitrosamines, compounds found to cause cancer.
Sodium erythorbate (NaE) is the sodium of erythorbic acid, a highly refined food-grade chemical closely related to vitamin C, synthesized from sugar, and used as a color fixative in preparing cured meats.
Sodium erythorbate is used predominantly as a food additive and antioxidant in the meat, poultry, and soft drink industry.
For example, Sodium Erythorbate allows faster cure time of meats while retaining fresh color and improving flavor stability.
Sodium Erythorbate is an antioxidant that is the sodium salt of erythorbic acid (produced by fermentation of food grade starch).
In the dry state,Sodium erythorbate is non-reactive, but when mixed with water,Sodium erythorbate reacts with atmospheric oxygen and other oxidizing agents.
In meat curing, Sodium erythorbate 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 breakdown the nitrite and speeding up the setting of the pink color pigment.
Uses:
Antioxidant in Meat Industry
Building/Construction Materials
Food Packaging
Water Treatment Products
Packaging:
25 kg Boxes
Names
Preferred IUPAC name
Sodium (2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2,5-dihydrofuran-3-olate
Other names
D-Isoascorbate; Erythorbic acid, sodium salt; E316; Araboascorbic acid, monosodium salt, D- (6CI); D-erythro-Hex-2-enonic acid, γ-lactone, monosodium salt (8CI,9CI); Erbit N; Eribate N; Isoascorbate C sodium; Isona; Sodium isoascorbate
Identifiers
CAS Number :6381-77-7
ChEBI :CHEBI:51438 check
ChemSpider :16736142
ECHA InfoCard :100.026.340
EC Number :228-973-9
E number: E316 (antioxidants, ...)
PubChem CID :23683938
UNII :BZ468R6XRD
CompTox Dashboard (EPA) :DTXSID5020570
Properties
Chemical formula :C6H7NaO6
Molar mass :198.11 g/mol
Appearance :White crystalline solid
Melting point :168 to 170 °C (334 to 338 °F; 441 to 443 K)
Solubility in water :16 g/100 mL
Synonyms
SODIUM ERYTHORBATE
Sodium isoascorbate
6381-77-7
Isoascorbic acid sodium salt
UNII-BZ468R6XRD
Erythorbate, sodium
Erythorbic Acid Sodium Salt
BZ468R6XRD
Isoniazid
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-lactone
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 228-973-9
DSSTox_RID_75664
DSSTox_GSID_20570
CHAMBER 2008
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
G4 1003tx
D-erythro-Hex-2-enonic acid, gamma-lactone, sodium salt (1:1)
Sodium (R)-2-((R)-1,2-dihydroxyethyl)-4-hydroxy-5-oxo-2,5-dihydrofuran-3-olate
