Sodium erythorbate: Difference between revisions

Latest revision as of 11:30, 15 February 2025

Overview[edit]

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]

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]

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]

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]

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]

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]

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.

Related Pages[edit]

@@ Line 1: / Line 1: @@
-'''Sodium erythorbate''' is a [[food additive]] used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of [[erythorbic acid]].
+{{DISPLAYTITLE:Sodium erythorbate}}
-==Chemical properties==
+== Overview ==
-Sodium erythorbate is a white to off-white, crystalline powder with a slight, characteristic odor. It is highly soluble in water, but not in alcohol and ether. Its chemical formula is C6H7NaO6.
+[[File:Sodium_erythorbate.png|thumb|right|Sodium erythorbate powder]]
+'''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.
-==Uses==
+== Chemical Properties ==
-Sodium erythorbate is used primarily as a food additive to help prevent the change of color in a variety of food products. It is also used to improve the flavor of foods and as an antioxidant to improve the shelf life of foods.
+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.
-===In meat processing===
+== Uses in Food Industry ==
-In [[meat processing]], sodium erythorbate is used to accelerate the curing process and prevent the formation of [[cancer]]-causing nitrosamines. It also helps to stabilize the color of the meat and increase its shelf life.
+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.
-===In soft drinks===
+=== Meat Products ===
-In [[soft drinks]], sodium erythorbate is used to prevent the oxidation of the flavors, which can lead to a change in taste and color.
+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.
-==Safety==
+=== Beverages ===
-Sodium erythorbate is generally recognized as safe by the [[Food and Drug Administration|FDA]]. However, it can cause side effects such as headaches, dizziness, fatigue, and body flushing in some individuals.
+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.
-==Regulation==
+== Health and Safety ==
-In the United States, the FDA regulates the use of sodium erythorbate in food. It is also regulated by the [[European Food Safety Authority|EFSA]] in the European Union.
+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.
-==See also==
+== Related Compounds ==
-* [[Food preservation]]
+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.
-* [[Food safety]]
-* [[Food science]]
+== Related Pages ==
+* [[Antioxidant]]
+* [[Ascorbic acid]]
+* [[Food additive]]
+* [[Meat processing]]
 [[Category:Food additives]]
 [[Category:Antioxidants]]
-[[Category:Food science]]
-{{food-stub}}