Sodium erythorbate
Overview[edit | edit source]
Sodium erythorbate is a food additive used primarily as an antioxidant in the food industry. It is the sodium salt of erythorbic acid, a stereoisomer of ascorbic acid (vitamin C). Sodium erythorbate is commonly used to maintain the color and flavor of processed foods.
Chemical Properties[edit | edit source]
Sodium erythorbate is chemically known as sodium D-isoascorbate. It is a white, crystalline powder that is soluble in water. The chemical formula for sodium erythorbate is C_H_NaO_, and it has a molecular weight of 198.11 g/mol.
Uses in Food Industry[edit | edit source]
Sodium erythorbate is widely used in the food processing industry as an antioxidant. It helps to prevent the oxidation of food products, thereby extending their shelf life. It is particularly effective in preserving the color and flavor of meat products, fruit juices, and canned vegetables.
Meat Products[edit | edit source]
In meat processing, sodium erythorbate is used to stabilize the color of cured meats such as ham, bacon, and sausages. It helps to maintain the pink color of these products by preventing the oxidation of myoglobin, the protein responsible for the red color in meat.
Beverages[edit | edit source]
Sodium erythorbate is also used in beverages to prevent the oxidation of vitamin C and other sensitive ingredients. This helps to maintain the nutritional quality and taste of the beverage over time.
Health and Safety[edit | edit source]
Sodium erythorbate is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) when used in accordance with good manufacturing practices. However, excessive consumption of sodium erythorbate may lead to gastrointestinal discomfort in some individuals.
Related Compounds[edit | edit source]
Sodium erythorbate is closely related to ascorbic acid and sodium ascorbate, both of which are also used as antioxidants in the food industry. While ascorbic acid is a form of vitamin C, sodium erythorbate does not have the same vitamin activity.
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