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| CAS No.: | 6381-77-7 |
|---|---|
| Name: | Sodium erythorbate |
| Article Data: | 10 |
| Cas Database | |
| Molecular Structure: | |
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| Formula: | C6H7NaO6 |
| Molecular Weight: | 198.108 |
| Synonyms: | Araboascorbicacid, monosodium salt, D- (6CI);D-erythro-Hex-2-enonic acid, g-lactone, monosodium salt (8CI,9CI);E 316;Erbit N;Eribate N;Erythorbic acid sodium salt;Isona;Mercate 20;Neo-Cebitate;Ozoban;Sodium D-isoascorbate;Sodium Isovitamin C;Sodiumisoascorbate;Sodium Erythorbate FCC4; |
| EINECS: | 228-973-9 |
| Density: | 1.954g/cm3 |
| Melting Point: | 154-164°C (decomposes) |
| Boiling Point: | 552.7oC at 760mmHg |
| Flash Point: | 238.2oC |
| Solubility: | N/A |
| Appearance: | white crystalline powder |
| Hazard Symbols: | N/A |
| Risk Codes: | N/A |
| Safety: | |
| Transport Information: | N/A |
| PSA: | 110.05000 |
| LogP: | -1.53490 |
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1. Introduction of Sodium erythorbate
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. 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.
2. Properties of Sodium erythorbate
IUPAC Name: Sodium (2R)-2-[(2R)-4,5-dihydroxy-3-oxofuran-2-yl]-2-hydroxyethanolate
roduct Categories: Biochemistry ; Vitamin Derivatives ; Vitamins
Melting point: 154-164°C
H bond acceptors: 6
H bond donors: 4
Freely Rotating Bonds: 6
Polar Surface Area: 110.05 Å2
3. Preparation of Sodium erythorbate
Sodium erythorbate can be produced from sugars derived from sources such as beets, sugar cane and corn.
4. Use of Sodium erythorbate
Sodium erythorbate is often used predominantly in meats, poultry, and soft drinks as a food additive.
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.
5. Toxicity of Sodium erythorbate
| Organism | Test Type | Route | Reported Dose (Normalized Dose) | Effect | Source |
|---|---|---|---|---|---|
| rat | LD50 | oral | > 5gm/kg (5000mg/kg) | GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA" | International Journal of Toxicology. Vol. 18(Suppl, |
6. Other details of Sodium erythorbate
First Aid Measures of Sodium erythorbate:
Ingestion:If victim is conscious and alert, give 2-4 cupfuls of milk or water. Get medical aid. Wash mouth out with water.
Inhalation:Get medical aid immediately. Remove from exposure to fresh air immediately. If not breathing, give artificial respiration. If breathing is difficult, give oxygen.
Skin:Get medical aid. Flush skin with plenty of soap and water for at least 15 minutes while removing contaminated clothing and shoes.
Eyes:Flush eyes with plenty of water for at least 15 minutes, occasionally lifting the upper and lower eyelids. Get medical aid.
Storage of Sodium erythorbate:
Store in a cool, dry place. Store in a tightly closed container.
