| Sodium erythorbate[1] | |
|---|---|
|
Sodium 5-(1,2-dihydroxyethyl)-3-hydroxy-4-oxofuran-2-olate |
|
|
Other names
D-Isoascorbate; Erythorbic acid, sodium salt; E316 |
|
| Identifiers | |
| CAS number | 6381-77-7 |
| ChemSpider | 16736142 |
| ChEBI | CHEBI:51438 |
| Jmol-3D images | Image 1 |
|
|
|
|
| Properties | |
| Molecular formula | C6H7NaO6 |
| Molar mass | 198.11 g/mol |
| Appearance | White crystalline solid |
| Melting point |
168–170 °C |
| Solubility in water | 16 g/100 ml |
| (verify) (what is: /?) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
|
| Infobox references | |
Sodium erythorbate (C6H7NaO6) 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 a antioxidant. 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. When used as a food additive, its E number is E316.[2] 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.[3]
Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn.[4][5] An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth.[6] It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.[6]