Sodium erythorbate (C 6 H 7 NaO 6 ) is a food additive used primarily in meat, poultry, and soft drink. Chemically, it is the sodium salt of the eritorbat acid. When used in processed meats such as hot dogs and beef, it increases the rate at which nitrites are reduced to nitric oxide, thus facilitating faster healing and retaining pink. 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, the E number is E316. The use of eritorbat acid and sodium erythorbate as a food preservative has increased considerably since the US 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 sulfite. It can also be found in bologna, and is sometimes used in drinks, baked goods, and potato salads.
Sodium eritorbat is produced from sugars derived from different sources, such as beet, sugar cane, and corn. The urban myth claims that sodium erythorbate is made of earthworms; However, there is no truth to the myth. It is thought that the origin of the legend comes from a chemical name similar to the words earthworm and feed .
Alternative applications include the development of additives that can be used as anti-oxidants in general. For example, this substance has been implemented in the development of corrosion inhibitors for metals and has been implemented in active packaging.
Sodium erythorbate is soluble in water. The aqueous pH 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 a dry state, the crystal is not reactive. But, when in a solution with water it is easy to react with atmospheric oxygen and other oxidizers, which makes it a valuable antioxidant.
Video Sodium erythorbate
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Source of the article : Wikipedia
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