EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

sodium erythorbate
D-erythro-Hex-2-enonic acid gamma-lactone sodium salt (1:1)

Supplier Sponsors

Name:sodium (2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate
CAS Number: 6381-77-7Picture of molecule3D/inchi
Other(deleted CASRN):8003-96-1
ECHA EINECS - REACH Pre-Reg:228-973-9
FDA UNII: BZ468R6XRD
Nikkaji Web:J2.788.961A
MDL:MFCD00067298
Molecular Weight:198.10675928
Formula:C6 H7 Na O6
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:antioxidants
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
1979 Sodium erythorbate (sodium D-isoascorbate) View - review
EU SANCO Sodium erythorbate View - review
JECFA Food Additive: Sodium Erythorbate
GSFA Codex: Sodium erythorbate (Sodium isoascorbate) (316)
DG SANTE Food Additives:sodium erythorbate
FDA Mainterm (SATF):6381-77-7 ; SODIUM ERYTHORBATE
FDA Regulation:
FDA PART 155 -- CANNED VEGETABLES
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.200 Certain other canned vegetables.
 
Physical Properties:
Appearance:white crystalline powder (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 415.80 °C. @ 760.00 mm Hg (est)
Vapor Pressure:0.000000 mmHg @ 25.00 °C. (est)
Flash Point: 357.00 °F. TCC ( 180.40 °C. ) (est)
logP (o/w): -2.653 (est)
Soluble in:
 water, 1e+006 mg/L @ 25 °C (est)
 alcohol, very slightly
 
Organoleptic Properties:
Odor Description:at 100.00 %. odorless
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: antioxidants
 
Suppliers:
American International Chemical, LLC.
SODIUM ERYTHORBATE FCC
APAC Chemical
Sodium Erythorbate
Flavor: characteristic
Sodium Erythorbate, C6H7NaO6, is the sodium salt of Erythorbic Acid. It is used predominantly as a food additive and antioxidant in the meat, poultry and soft drink industry. For example, Sodium Erythorbate allows faster cure time of meats while retaining fresh color and improving flavor stability.
Atlantic Chemicals
Erythorbate Sodium
Covalent Chemical
Sodium Erythorbate
Foodchem International
Sodium Erythorbate
Graham Chemical
Sodium Erythorbate
Kraft Chemical
Sodium Erythorbate
Penta International
SODIUM ERYTHORBATE FCC
Prinova
Sodium Erythorbate
Silver Fern Chemical
Sodium Erythorbate
Odor: characteristic
Use: Sodium erythorbate is predominantly used as a food additive in meats, poultry, and soft drinks. It acts to improve flavor and stability as an antioxidant and preservative.
Sinofi Food Ingredients
Sodium Erythorbate
Odor: characteristic
Use: Antioxidants, Antimicrobial, Preservative, Bacon, Chewing Gum, Beef, Fresh Pork, Poultry, Beer, Dairy Products, Frozen Food, Confections, Baking Food, Yogurt, Soft Drink, Beverage Powder, Fruit Juice, Puddings, Ice Cream, Soup, Wine, Fruit Sauces, Sauage, Meats, Canned Food, Color Fixing Agent, Fruit and Vegetable, Cosmetics, Feed, Pharmaceutical.
Sinoway Industrial
For experimental / research use only.
Sodium Erythorbate
(99% up, powder)
TCI AMERICA
For experimental / research use only.
Sodium Isoascorbate Monohydrate >98.0%(T)
sds
Tianjin Talent Chemical
Sodium Erythorbate
United International
Sodium Erythorbate
Zhong Ya Chemical
Sodium Erythorbate
 
Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg
GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA"
International Journal of Toxicology. Vol. 18(Suppl

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
antioxidants
Recommendation for sodium erythorbate usage levels up to:
 not for fragrance use.
 
Recommendation for sodium erythorbate flavor usage levels up to:
 not for flavor use.
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the safety assessment of the active substances, sodium erythorbate, sodium carbonate, sodium bicarbonate, iron sulphate, activated carbon, cellulose, calcium hydroxide, calcium chloride and water, for use as active system in food contact materials
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Carcinogenic Potency Database:Search
EPA GENetic TOXicology:Search
EPA Substance Registry Services (TSCA):6381-77-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :23683938
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
sodium (2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate
Chemidplus:0006381777
EPA/NOAA CAMEO:hazardous materials
RTECS:MP8910000 for cas# 6381-77-7
 
References:
 sodium (2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:6381-77-7
Pubchem (cid):23683938
Pubchem (sid):134986915
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):Search
FooDB:FDB018854
Export Tariff Code:2918.29.7500
FDA Listing of Food Additive Status:View
ChemSpider:View
Wikipedia:View
EFSA Update of results on the monitoring of furan levels in food:Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:Read Report
Formulations/Preparations:
grades: technical; "food chemical codex"
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 antioxidants
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
isoascorbic acid sodium salt
2,3-didehydro-3-O-sodio-D-erythro-hexono-1,4-lactone
 erythorbate sodium
 erythorbate, sodium
D-erythro-Hex-2-enonic acid gamma-lactone sodium salt (1:1)
dextro-erythro-Hex-2-enonic acid gamma-lactone sodium salt (1:1)
 isona
 mercate 20
 sodium (2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate
 sodium erythorbate FCC
 sodium erythorbic
 sodium isoascorbate
 

Articles:

Info:EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS
PubMed:Growth inhibition of lactic acid bacteria in ham by nisin: A model approach.
PubMed:The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs.
PubMed:Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling.
PubMed:The effect of antibrowning agents on inhibition of potato browning, volatile organic compound profile, and microbial inhibition.
PubMed:Study on mitigation of acrylamide formation in cookies by 5 antioxidants.
PubMed:Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages.
PubMed:Nutritional aspects of second generation soy foods.
PubMed:Effects of increasing lysine on further processed product characteristics from immunologically castrated male pigs.
PubMed:The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions.
PubMed:Effect of natural pigments on the oxidative stability of sausages stored under refrigeration.
PubMed:Carbon-centered radicals in isolated soy proteins.
PubMed:Comparison of ascorbic acid and sodium erythorbate: Effects on the 24h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres.
PubMed:Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey.
PubMed:Final report of the safety assessment of L-Ascorbic Acid, Calcium Ascorbate, Magnesium Ascorbate, Magnesium Ascorbyl Phosphate, Sodium Ascorbate, and Sodium Ascorbyl Phosphate as used in cosmetics.
PubMed:The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef patties.
PubMed:Ionizing radiation and antioxidants affect volatile sulfur compounds, lipid oxidation, and color of ready-to-eat Turkey bologna.
PubMed:Relating induced in situ conditions of raw chicken breast meat to pinking.
PubMed:Assessing plant response to ambient ozone: growth of ozone-sensitive loblolly pine seedlings treated with ethylenediurea or sodium erythorbate.
PubMed:Evaluation of induced color changes in chicken breast meat during simulation of pink color defect.
PubMed:Extraction of total RNA from leaves of Eucalyptus and other woody and herbaceous plants using sodium isoascorbate.
PubMed:Characteristics of salt-fermented sauces from shrimp processing byproducts.
PubMed:Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage.
PubMed:Innovation in sodium erythorbate production: the use of membrane-reactors.
PubMed:Fate of Listeria monocytogenes in raw and cooked ground beef with meat processing additives.
PubMed:The bactericidal effect of isoascorbic acid combined with mild heat.
PubMed:Tumorigenicity study of sodium erythorbate administered orally to mice.
PubMed:Effect of added water, sodium erythorbate and storage time on the functional properties of prerigor beef preblends in a model system.
PubMed:The inhibition of the growth of Bacillus cereus in liver sausage.
PubMed:Different modifying response of butylated hydroxyanisole, butylated hydroxytoluene, and other antioxidants in N,N-dibutylnitrosamine esophagus and forestomach carcinogenesis of rats.
PubMed:Studies on antioxidants: their carcinogenic and modifying effects on chemical carcinogenesis.
PubMed:Effect of ascorbic, isoascorbic and dehydroascorbic acids on the growth and survival of Campylobacter jejuni.
PubMed:Modifying effects of antioxidants on chemical carcinogenesis.
PubMed:Effects of sodium L-ascorbate and related compounds on rat stomach carcinogenesis initiated by N-methyl-N'-nitro-N-nitrosoguanidine.
PubMed:Short-term screening of promoters of bladder carcinogenesis in N-butyl-N-(4-hydroxybutyl)nitrosamine-initiated, unilaterally ureter-ligated rats.
PubMed:Sodium erythorbate is not carcinogenic in F344 rats.
PubMed:Promotion by ascorbic acid, sodium erythorbate and ethoxyquin of neoplastic lesions in rats initiated with N-butyl-N-(4-hydroxybutyl) nitrosamine.
PubMed:Studies on nitrosamine formation by the interaction between drugs and nitrite. II. Hepatotoxicity by the simultaneous administration of several drugs and nitrite.
PubMed:Studies on nitrosamine formation by the interaction between drugs and nitrite. I. Measurement of the amount of nitrosamine formed in rat and guinea pig stomachs.
PubMed:Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.
PubMed:Effect of nitrite and erythorbate on growth of Bacillus cereus in cooked sausage and in laboratory media.
 
Notes:
Antioxidant, antimicrobial agent, appearance control agent, curing accelerator for baked goods, meat and cured meat products. Restricted use in Japan 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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