Sodium erythorbate

Uses

When used in processed meat such as hot dogs, bologna, and beef sticks, it increases the rate at which nitrite 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.

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.

It is occasionally used in beverages, baked goods, and potato salad.

Alternative applications include the development of additives that could be utilized as antioxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging. Furthermore, sodium erythorbate's antioxidative properties have been shown to reduce the production thiobarbituric acid reactive substances (TBARS) in frozen meats, effectively increasing their shelf-life.

Production

Main article: Erythorbic acid#Production

Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugarcane, and corn. These sugars are converted to ordinary D-glucose.{{cite web |access-date = 2008-10-27 |url-status = dead |archive-url = https://web.archive.org/web/20100111071932/http://www.pmpinc.com/products/SodiumErythorbate.asp |archive-date = January 11, 2010

An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. -- It is thought that the origin of the legend comes from the similarity of the chemical name to the words earthworm and bait.

Chemistry

Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.

References

References

1. ''[[Merck Index]]'', 11th Edition, '''5009'''.
2. "CAS Registry Number 6381-77-7". SciFinder.
3. "Sodium erythorbate {{pipe}} C6H7NaO6 - PubChem".
4. [http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist Current EU approved additives and their E Numbers], Food Standards Agency
5. Hui, Y. H.. (2006). "Handbook of Food Science, Technology and Engineering". CRC Press.
6. Igoe, R. S.. (2011). "Dictionary of Food Ingredients". Springer US.
7. Christensen RJ, Steimel LH, Oxygen scavenger for boiler water and method of use. US patent 4,891,141. 1990
8. R. Joven, A. Garcia, A. Arias, J. Medina. Development of an active thermoplastic film with oxygen scavengers made of activated carbon and sodium erythorbate. In: Packaging Technology and Science, Vol 28, No. 2; 01/2015.
9. (15 January 2022). "Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat". LWT - Food Science and Technology.
10. "Sodium Erythorbate (Archive Copy - Original not available?)". PMP Fermentation Products, Inc..
11. "Sodium erythorbate".
12. Andersen, FA. (1999). "Final Report on the Safety Assessment of Ascorbyl Palmitate, Ascorbyl Dipalmitate, Ascorbyl Stearate, Erythorbic Acid, and sodium Erythorbate.". International Journal of Toxicology.
13. [http://library.state.or.us/repository/2010/201005111549522/index.pdf Sodium Erythorbate - is it an earthworm?], Oregon Department of Agriculture
14. (2006). "The Merck Index". Merck Research Laboratories.