Sodium erythorbate(CAS No.6381-77-7 )E316 D-Isoascorbate

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Sodium erythorbate(CAS No.6381-77-7 )E316 D-Isoascorbate Specification

Effect
Effective in inhibiting nitrosamine formation

Medicine Type
Food additive

Flavor
Odorless, slight saline taste

Best Before
24 months from manufacturing

Efficacy
Antioxidant, preservative, maintains food color and flavor stability

Purity
98.5%

Shelf Life
2 Years

Strength
High antioxidant capacity

Sub Ingredients
None

Function
Prevents oxidation, improves shelf life of food products

Dosage Guidelines
Follow local regulatory limits for food additives

Dosage Form
Powder, crystalline

Storage Instructions
Store in a cool, dry place, keep container tightly closed

Packaging Size
25 kg

Packaging Type
Fiber drum lined with polyethylene bag

About Sodium erythorbate(CAS No.6381-77-7 )E316 D-Isoascorbate

Name:Sodium erythorbate
Synonyms:D-Sodiumisoascorbiate;D-Erythro-hex-2-enonicacidgamma-lactonemonosodium salt; 2,3-Didehydro-3-O-sodio-D-erythro-hexono-1,4-lactone
Molecular Formula:C₆H₇NaO₆
Molecular Weight:198.12
CAS Registry Number:6381-77-7
EINECS:228-973-9

Sodium erythorbate (C6H7NaO6) is a food additive used predominantly in meats, poultry, and soft drinks. 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. When used as a food additive, its E number is E316.

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Potent Antioxidant for Food Preservation

Sodium erythorbate plays a crucial role in preserving the freshness of food products by inhibiting oxidation. Its strong antioxidant efficacy not only helps maintain the natural color and flavor of foods, but also extends their shelf life. Widely added to processed meats and canned foods, it effectively prevents the degradation that can occur due to exposure to air and light.

Safe and Practical Application

With a purity of at least 98.5% and no sub-ingredients, Sodium erythorbate is considered highly reliable and easy to handle in food processing. Its odorless character and slight saline taste ensure it does not alter the sensory qualities of food, making it ideal for a broad range of applications. The powder or crystalline form is simple to measure and incorporate into manufacturing processes.

FAQs of Sodium erythorbate(CAS No.6381-77-7 )E316 D-Isoascorbate:

Q: How does Sodium erythorbate function as an antioxidant in food products?

A: Sodium erythorbate acts as a strong antioxidant by preventing the oxidation of food constituents, such as fats and pigments. This helps retain the products color and flavor, and increases shelf life by minimizing spoilage.

Q: What benefits can I expect from using Sodium erythorbate in food processing?

A: By adding Sodium erythorbate, you enhance the stability of food, maintain its color and freshness, inhibit nitrosamine formation, and extend the shelf life of your products. Its especially valuable in meat and canned goods sectors.

Q: When should Sodium erythorbate be introduced during food manufacturing?

A: It is typically incorporated during the formulation stage, before or during mixing, to ensure even distribution and optimal antioxidant action throughout the product.

Q: Where is Sodium erythorbate best stored to maintain its quality?

A: Store Sodium erythorbate in a cool, dry place with the container tightly sealed. Proper storage preserves its high antioxidant strength and two-year shelf life.

Q: What is the recommended process for adding Sodium erythorbate to foods?

A: Follow local regulatory guidelines for food additives. Weigh the powder precisely and dissolve it if necessary before mixing fully with your product to guarantee homogeneous distribution.

Q: What forms and packaging sizes are available for Sodium erythorbate?

A: Sodium erythorbate is provided as a powder or crystalline solid, packaged in 25 kg fiber drums lined with polyethylene bags to protect from moisture and contamination.

Q: Why is Sodium erythorbate effective in inhibiting nitrosamine formation?

A: Sodium erythorbate acts to prevent the creation of nitrosamines, compounds that can form during the processing of certain cured meats. Its antioxidant activity neutralizes nitrite-related reactions responsible for these undesired compounds.

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