Sodium erythorbate
From Wikipedia, the free encyclopedia
| Sodium erythorbate | |
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| IUPAC name | Sodium 5-(1,2-dihydroxyethyl)-3-hydroxy -4-oxo-furan-2-olate |
| Other names | D-isoascorbate, Erythorbic acid sodium salt, Sodium erythorbate, |
| Identifiers | |
| CAS number | [7378-23-6] |
| Properties | |
| Molecular formula | C6H7NaO6 |
| Molar mass | 198.11 g/mol |
| Appearance | White solid |
| Density | ? |
| Melting point |
168°C - 170°C |
| Solubility in water | 15 g/100 ml (25 °C) |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references |
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Sodium erythorbate (C6H7NaO6)is used predominantly in the meat, poultry, and soft drink food industry. When used in processed meat such as hot dogs and beef sticks, this compound reduces the rate at which nitrate reduces to nitric oxide, thus retaining the pink colouring. As an antioxidant (C6H7NaO6) helps improve flavor stability similar to that of Vitamin C, and helps prevent the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316.
It is absolutely incorrect that Sodium erythorbate is made from ground earthworms as claimed by urban legend.[1] It is a chemical compound made from sugars such as beet and cane. It is thought that the genesis of the legend comes from the similarity of the chemical name to the phrase, “earth or bait.”
[edit] See also
[edit] References
- ^ Family & Consumer Sciences (14 Nov 2005). Food & Nutrition Frequently Asked Questions: q.29. University of Kentucky. Retrieved on 2007-02-18.
