Sodium erythorbate

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Sodium erythorbate

General
Systematic name	Sodium 5-(1,2-dihydroxyethyl)-3-hydroxy-4-oxo-furan-2-olate
Other names	D-isoascorbate, Erythorbic acid sodium salt, Sodium erythorbate,
Molecular formula	C₆H₇NaO₆
Molar mass	198.11 g/mol
Appearance	White solid
CAS number	[7378-23-6]
Properties
Density	?
Solubility in water	15 g/100 ml (25 °C)
Melting point	168°C - 170°C
Boiling point	n/a
Hazards
MSDS	External MSDS
Main hazards	?
NFPA 704	0 1 0
Flash point	? °C
R/S statement	?

Sodium erythorbate is used predominantly in the food industry (meat, poultry, soft drinks and other food stuffs) when used in processed meat such as hot dogs and beef sticks, this compound keep these foods from changing color.

This compound reduces the rate of nitrate reduction to nitric oxide in meat thus keeping the pink in meat color. As an antioxidant this compound helps improve flavor stability, similar to Vitamin C. This compound can have a very tiny effect as Vitamin C.

Also helps prevent the formation of nitrosamines, which is a carcinogen.

[edit] Origin (and rumor)

Sodium erythorbate is made from sugars such as beet and cane sugar. However, there was a rumor that it was made from ground-up earthworms. This rumor is absolutely incorrect. ^{[citation needed]}