Sodium Erythorbate

Sodium Erythorbate is a food-grade antioxidant widely used in the food and beverage industry to preserve freshness, color, and flavor stability. As the sodium salt of erythorbic acid, it is chemically related to vitamin C (ascorbic acid) but provides superior antioxidant protection in processed foods. Sodium erythorbate helps inhibit oxidative deterioration, preventing rancidity and discoloration, and extending the shelf life of products such as cured meats, beverages, and canned goods.

Beyond food preservation, sodium erythorbate is also employed in pharmaceuticals, cosmetics, and industrial formulations where antioxidant stability is required. In meat processing, it is particularly valuable in accelerating curing reactions, maintaining a bright red color, and reducing nitrite levels. Its safety, effectiveness, and regulatory acceptance across global markets make sodium erythorbate a preferred antioxidant additive for manufacturers.

Synonyms: Erythorbic acid sodium salt, Sodium D-isoascorbate, INS 316, E316.

Characteristics:
IUPAC Name: Sodium (5R)-5-[(1S)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one
CAS Number: 6381-77-7
UN Number: Not classified as hazardous under UN transport regulations

Recommended Industries & Applications:

• Food Processing: Antioxidant and preservative in cured meats, canned goods, baked products, and beverages.
• Meat & Poultry: Maintains color stability, reduces nitrite levels, and accelerates curing.
• Beverages: Prevents oxidation and flavor degradation in soft drinks and juices.
• Pharmaceuticals & Nutraceuticals: Stabilizer and antioxidant in vitamin formulations and health products.
• Cosmetics & Personal Care: Antioxidant for creams, lotions, and formulations prone to oxidative degradation.