Sodium Erythorbate

Sodium erythorbate, also known as sodium isoascorbate, is a synthetic sodium salt of isoascorbic acid. It is a white or slightly yellowish odorless and tasteless powder that is soluble in water. It is used as a food additive (E number E316) to prevent the browning of fruits and vegetables, to preserve the color of cured meats, and to act as an antioxidant. 

Properties

• Molecular formula: C6H7NaO6
• Molecular weight: 198.11 g/mol
• Melting point: 244–246 °C (467–475 °F)
• Solubility in water: 500 g/L (25 °C)
• Appearance: White or slightly yellowish odorless and tasteless powder

Uses

• Preventing the browning of fruits and vegetables
• Browning of fruits and vegetablesS'ouvre dans une nouvelle fenêtre
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• Browning of fruits and vegetables
• Preserving the color of cured meats
• Cured meatsS'ouvre dans une nouvelle fenêtre
• Cured meats
• Acting as an antioxidant in food and beverages
• Preventing the formation of nitrosamines in cured meats

Safety

Sodium erythorbate is generally considered safe for human consumption. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 0–2 mg/kg body weight per day.

Precautions

People with allergies to vitamin C may be more sensitive to erythorbate sodium.

Erythorbate sodium may interact with certain medications, such as blood thinners.

High doses of erythorbate sodium may cause diarrhea.

Conclusion

Sodium erythorbate is a safe and effective food additive that is used in a variety of applications. It is an important ingredient in many processed foods and beverages.