| HS Code | |
| Product Name | Sodium Erythorbate |
| Synonyms | Sodium isoascorbate; Sodium D-isoascorbate; Erythorbic acid sodium salt |
| Chemical Formula | C6H7NaO6 |
| Molecular Weight | 198.11 g/mol |
| Cas Number | 6381-77-7 |
| E Number | E316 |
| Appearance | White to off-white crystalline powder or granules |
| Odor | Odorless |
| Taste | Slightly salty |
| Solubility In Water | Freely soluble |
| Solubility In Ethanol | Sparingly soluble |
| Ph 10 Aqueous Solution | 5.5 to 8.0 |
| Melting Decomposition Point | Decomposes around 200 °C |
| Assay | 99.0% to 100.5% (dried basis) |
| Loss On Drying | <= 0.25% |
| Heavy Metals | <= 10 ppm |
| Arsenic | <= 3 ppm |
| Lead | <= 2 ppm |
| Function | Antioxidant; preservative; color stabilizer |
| Storage | Store in a cool, dry, well-ventilated place away from direct sunlight |
| Shelf Life | Typically 24 months in unopened original packaging |
| Packaging | 25 kg net bags or drums, or as specified |
As an accredited Sodium Erythorbate factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Sodium Erythorbate is packaged in 25 kg net weight multi-wall paper bags with polyethylene liners for industrial use. |
| Container Loading (20′ FCL) | Container Loading (20′ FCL): Sodium Erythorbate packed in 25 kg bags, palletized, securely stuffed into the container for export. |
| Shipping | Sodium Erythorbate is shipped as a non-hazardous, food-grade powder in sealed polyethylene-lined bags or fiber drums. It is not regulated for transport by DOT, IMDG, or IATA. Keep containers closed, dry, and cool; protect from moisture, heat, and contamination. Handle with standard hygiene practices; avoid dust generation and prolonged inhalation. |
| Storage | Store sodium erythorbate in a cool, dry, well-ventilated area away from direct sunlight, heat, moisture, and ignition sources. Keep containers tightly closed, clearly labeled, and off the floor. Protect from strong oxidizers, acids, and contamination. Avoid dust generation and accumulation. Use original or compatible airtight containers. Store at room temperature. Follow local regulations and manufacturer’s storage instructions. |
| Shelf Life | Shelf life: typically 2 years in original sealed container, stored cool, dry, and protected from moisture and light. |
In cooked sausage manufacturing, sodium erythorbate is metered into the bowl cutter only after sodium chloride and sodium nitrite have been evenly distributed through the lean/fat matrix. The reductant accelerates the conversion of nitrous acid to nitric oxide, reduces metmyoglobin to myoglobin, and limits free nitrite available for N-nitrosamine formation during thermal processing. Regulatory status in the United States is 21 CFR 182.3041 GRAS; in meat and poultry products, USDA 9 CFR 424.21(c) permits sodium erythorbate as a cure accelerator at a finished-product maximum of 550 ppm (0.055%) in cured meat products. In comminuted systems, a typical addition range is 0.04–0.055% by batch weight, while in needle-injected whole-muscle products the brine is formulated at 0.20–0.25% sodium erythorbate at an 18–22% pump uptake to achieve the same finished concentration. Production-scale equipment includes vacuum bowl cutters with knife speeds of 3000 rpm and vacuum levels of 0.8 bar, continuous massagers operating at 4°C, and needle injectors with 2 mm needle diameters. Injected hams are tumbled 2–4 h at 4°C under vacuum, stuffed into casings, and heated to an internal endpoint of 68–72°C in a smokehouse with dry-bulb steps from 55°C to 72°C. An operational boundary is that the reductant should not be dry-blended with nitrite before salt dissolution because premature nitric oxide loss from the brine can reduce final color fixation. Terminal product types include frankfurters, bologna, cooked ham, bacon, and turkey breast.
| Product class | Regulatory limit | Formulation range | Process integration point | Finished attribute |
| Comminuted cooked sausage | 9 CFR 424.21(c) / 550 ppm | 0.04–0.05% batch weight | Vacuum bowl cutter after nitrite/salt | Reduced residual nitrite, uniform cured color |
| Injection-cured ham | 550 ppm finished | Brine 0.20–0.25% at 18–22% pump | Needle injection, vacuum tumbling 2–4 h | Faster nitrosylmyoglobin formation, lower nitrosamine risk |
| Bacon | 550 ppm finished | Brine 0.15–0.25% at 12–15% pump | Continuous vacuum massager, smokehouse drying | Stable nitrosated pigment after frying |
When sodium erythorbate is applied as a post-harvest dip on Penaeus vannamei, the controlling variables are solution temperature, contact time, and the oxidative load from residual digestive enzymes. The additive is used as a sulfite alternative to slow polyphenol oxidase-mediated melanosis in shell-on crustaceans. In commercial dip operations, sodium erythorbate is dissolved in potable water at 0.5–1.5% w/v, frequently with citric acid at 0.5% w/v to hold pH below 5.0; contact time is 60–120 s at a bath temperature of 1–4°C. Published data for species-specific optimum concentration is limited, and the effective range shifts with post-harvest interval, molting stage, and bacterial load. Regulatory frameworks include US FDA 21 CFR 123 Seafood HACCP, 21 CFR 182.3041 GRAS status, and destination-market authorization under EC 1333/2008 Annex II as E 316. Downstream processing integrates the dip after sorting and washing, followed by vibratory dewatering, tray loading, and spiral IQF freezing at -30°C. Terminal product types include raw shell-on shrimp, peeled and deveined shrimp, lobster tail, and crab clusters.
Commercially, canned fruit processing lines use sodium erythorbate in syrup and pre-fill dip systems to suppress enzymatic browning and reduce headspace oxygen after seaming. A pre-fill dip at 0.3–0.5% w/v for 2–3 min is applied to peeled and sliced apple, peach, or pear tissue before filling; alternatively, the syrup phase is dosed at 0.02–0.05% w/w to provide residual antioxidant capacity after thermal processing. The addition is anchored to 21 CFR 182.3041 and E 316 in EU preserved fruit categories under EC 1333/2008. Process equipment includes vacuum syrupers operating at 0.6–0.8 bar, atmospheric exhaust boxes that raise center-can temperature to 70–75°C, and rotary continuous retorts at 121°C for 20–25 min depending on can size. Excess erythorbate in acidic syrup can shift redox conditions governing tin dissolution from unlacquered tinplate, so lacquered cans or syrup pH above 3.8 are specified for products stored longer than 12 months. Terminal product types include canned peach halves, fruit cocktail, pear slices, and apple slices.
At juice bottling plants, sodium erythorbate is injected into the product stream after HTST pasteurization and after inline deaeration but before the filler to scavenge residual dissolved oxygen that drives ascorbic acid oxidation and flavor deterioration. The addition ratio in still fruit drinks and tea-based beverages falls between 0.01% and 0.05% w/v, depending on dissolved oxygen concentration measured by an in-line optical oxygen probe; typical target dissolved oxygen after dosing is below 0.5 mg/L. Regulatory compliance is covered by 21 CFR 182.3041 GRAS in the United States and by E 316 authorizations in non-alcoholic beverages under EC 1333/2008; the additive is not a vitamin C replacement and does not carry vitamin C label claim. In downstream processing, a 10% stock solution is prepared in deionized water at 4–10°C, metered with a positive displacement diaphragm pump, and dispersed through an inline static mixer before the filler. High-temperature holding above 85°C for longer than 10 min can reduce antioxidant retention, so dosing is placed after the heat exchanger and before cold-fill or hot-fill packaging. Terminal product types include canned fruit juice drinks, ready-to-drink tea, and fruit-flavored still beverages.
Because water-phase antioxidant depletion in cosmetic emulsions proceeds through metal-catalyzed oxidation, sodium erythorbate is added in the cooling phase to minimize thermal degradation and to allow the chelating agent to bind transition metals first. The addition range in leave-on and rinse-off formulas is typically 0.01–0.2% w/w of the finished formulation, with a 10% premix in demineralized water prepared no more than 2 h before use. The ingredient is listed in INCI as sodium erythorbate and is used within the general safety requirements of EC 1223/2009; cosmetic ingredient suppliers generally recommend pH 5.5–6.5 and avoidance of free iron or copper ions in the water phase. Production equipment includes a vacuum emulsifier with counter-rotating anchor stirrer at 30–60 rpm and a rotor-stator homogenizer at 3000 rpm; the premix is introduced after the emulsion has cooled below 40°C and after the chelating agent is dispersed. Compatibility with airless packaging is required for oxidative stability because continued oxygen ingress in permeable tubes can exhaust the antioxidant reserve. Terminal product types include anti-aging serums, lotions, creams, and water-based hair treatment formulas.
The addition of sodium erythorbate to bakery fruit fillings prevents browning and off-flavor development in products that undergo hot-fill, bake-out, and ambient distribution. A formulation range of 0.05–0.15% by filling weight is incorporated with the sugar slurry before the starch cook in a jacketed kettle at 85–95°C; the antioxidant interrupts oxidative browning pathways in fruit preparations by reducing o-quinones before they polymerize, but prolonged heating above 121°C during retort or extended hot-fill holding above 95°C reduces measurable retention. Regulatory status is provided by 21 CFR 182.3041 and E 316 under EC 1333/2008 for fruit fillings and toppings. Downstream processing uses positive displacement lobe pumps to transfer the hot filling to a cooling scraped-surface heat exchanger with exit temperature 45–55°C, followed by co-extrusion or filling into dough shells. Terminal product types include fruit-filled cereal bars, bakery pies, toaster pastries, and refrigerated dough snacks.
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Sodium Erythorbate, CAS 6381-77-7, is the sodium salt of D-erythorbic acid (D-isoascorbic acid) and is supplied as a white crystalline powder or granular material conforming to the FCC monograph and JECFA specifications under additive code E 316/INS 316. The anhydrous product has molecular formula C6H7NaO6 and molar mass 198.11 g/mol; the monohydrate has molar mass 216.12 g/mol. Commercial grades described as slow-dissolving granular material differ from micronized powder only in particle-size distribution and dissolution rate, not in chemical identity. Certificate-of-analysis parameters include assay after drying, pH of a 10% w/v aqueous solution, specific rotation, loss on drying, and heavy-metal limits; the FCC assay requirement is not less than 98.0% of C6H7NaO6 calculated on the dried basis. The compound is used as a cure accelerator in meat systems and as an oxygen scavenger in beverages, but it is not a vitamin C source because the D-erythorbate stereochemistry does not possess significant L-ascorbate biological activity.
Product model codes are not harmonized globally. A data sheet labelled “low-dust granular” may not have the same dissolution rate as micronized powder; sieve analysis per ISO 2591-1 and tapped bulk density per ASTM D7481 are used to compare lots when automated dosing equipment is specified. The chemical identity remains C6H7NaO6, regardless of model code. Analytical distinction from sodium ascorbate, CAS 134-03-2, is based on optical rotation. Compendial monographs list specific rotation for sodium erythorbate as +95.0° to +98.0° for a 10% solution, whereas sodium ascorbate has the L-ascorbate configuration and different optical rotation. This stereochemical difference affects regulatory and nutritional labelling: sodium erythorbate cannot replace ascorbic acid in vitamin C fortification or in nutritional declarations under Regulation (EU) No 1169/2011. In cured meat, the two salts show similar nitrite-reducing behaviour, but formulators separate them when label declarations or cost structures require a non-vitamin antioxidant.
| Parameter | Value/Code | Reference basis |
|---|---|---|
| Chemical formula, anhydrous | C6H7NaO6 | FCC/JECFA |
| Molar mass | 198.11 g/mol | Calculated from formula |
| Assay | ≥98.0% on dried basis | FCC iodometric titration |
| pH, 10% w/v solution | 5.0–8.0 | FCC |
| Specific rotation [α]D25 | +95.0° to +98.0° | FCC/JECFA |
| Cured meat use limit | 550 ppm | FSIS Directive 7120.1 |
Nitrite-cured meat colour develops when nitrite is reduced to nitric oxide, which binds to myoglobin to form nitrosylmyoglobin. Sodium erythorbate accelerates this reduction under the mildly acidic conditions of post-mortem muscle, with reaction rate increasing below pH 5.8. At addition levels of 0.05% to 0.10% of the meat block, sodium erythorbate shortens the time to stable cured colour after thermal processing and reduces residual nitrite in the finished product when measured by ISO 2918. The USDA FSIS Directive 7120.1 entry for sodium erythorbate lists 550 ppm as the maximum use level in cured meat and poultry products when used for cure acceleration.
On cooked-sausage lines, sodium erythorbate is added near the end of emulsification in a bowl chopper or high-shear mixer. Early addition is avoided because rapid nitrite depletion before stuffing can produce uneven cured colour and variable residual nitrite. The product is pre-dissolved in chilled water at 4°C to 7°C, and the solution is held no longer than 45–60 min before use to limit oxidative loss. Finished product internal temperature after smokehouse or steam cooking is raised to at least 71°C to denature colour-stabilizing proteins and fix the cured colour. In ham and bacon injection systems, the sodium erythorbate solution is combined with the nitrite-containing brine in-line rather than as a single concentrated stock solution; a single low-pH stock solution containing both nitrite and erythorbate can evolve nitrogen oxide gas and create pressure or dosing-line hazards.
Batch-to-batch failure on production lines generally occurs when sodium erythorbate is added together with nitrite before adequate salt-soluble protein extraction. The premature generation of nitric oxide can lead to pale, green-brown cured centres in large-diameter sausages where heat penetration is slow. This defect can be distinguished from bacterial spoilage by measuring residual nitrite distribution with ISO 2918; early erythorbate addition tends to produce low residual nitrite near the surface and high residual nitrite in the core because the acidified outer zone reacts rapidly while the cold core remains unreacted. Residual nitrite reduction continues during storage; if product temperature exceeds 7°C before vacuum packaging, the colour-forming reaction may proceed unevenly, creating a critical control point in plants with long stuffing-to-oven delays. Colour stability of sodium erythorbate-treated products is commonly evaluated by CIE L*a*b* reflectance measurements with D65 illuminant and 10° observer after storage at 0–4°C for 7–14 days.
Dissolved-oxygen scavenging in carbonated soft drinks, bottled tea, and beer is a separate application in which sodium erythorbate is dosed as a dilute aqueous solution immediately after pasteurization or in the filler bowl. The reaction with dissolved oxygen is stoichiometric rather than catalytic, so the dose must be matched to the measured oxygen concentration, typically determined in-line with a polarographic probe calibrated under ASTM D888. Published production data recommend final sodium erythorbate concentrations between 20 mg/kg and 100 mg/kg in the finished beverage; the effective dose is strongly affected by headspace air, filler turbulence, and package permeability. Packaging lines with high air ingress require either nitrogen flushing or higher erythorbate addition to bring residual dissolved oxygen below oxidative-damage thresholds. Copper and iron ions catalyse erythorbate oxidation and must be controlled through corrosion-resistant stainless steel 316L equipment and appropriate water-treatment ion removal.
In clean-in-place and sanitization operations, sodium erythorbate solutions are incompatible with hypochlorite sanitizers and copper-bearing alloys. The compound reduces hypochlorite and is itself oxidized, reducing sanitizer efficacy and leaving by-products. Aqueous working solutions in open tanks lose measurable reducing activity within 2 h at 25°C when dissolved oxygen exceeds 2 mg/L; closed, nitrogen-blanketed tanks extend the working time to a full production shift. This boundary condition is significant in high-speed filling where batch hold times are longer than 90 min.
The principal difference between sodium erythorbate and sodium ascorbate is stereochemical: sodium erythorbate is the sodium salt of D-erythorbic acid, while sodium ascorbate is the sodium salt of L-ascorbic acid. Both compounds contain the enediol reducing group and show similar iodometric assay behaviour, but the vitamin C activity of sodium erythorbate is negligible. Consequently, sodium erythorbate cannot be declared as a vitamin C source in fortified foods and cannot substitute for ascorbic acid in nutritional applications. In antioxidant applications, the choice is usually determined by label requirements and regulatory limits; in cured meat, sodium erythorbate performs similarly to sodium ascorbate on an equal molar basis and is subject to the same 550 ppm maximum.
When replacing one with the other in an existing formula, the formulator must account for molecular weight and pH effects. Ascorbic acid, CAS 50-81-7, is the free acid and lowers batter pH slightly more than the sodium salt. Sodium erythorbate, like sodium ascorbate, is less acidic and is preferred in pH-sensitive comminuted products. Analytical verification should be performed by compendial optical rotation or HPLC with UV detection; simple titration cannot distinguish the two isomers because both reduce the titrant. Sodium erythorbate is water-soluble and not directly dispersible in lipid phases. For frying oils and high-fat matrices, lipophilic antioxidants such as tocopherols or ascorbyl palmitate are used instead. If sodium erythorbate is added to an oil-continuous formula, it remains in the aqueous phase or settles unless a water-in-oil emulsifier system is present; this limitation is often encountered in cost-reduction substitutions.
| Property | Sodium Erythorbate | Sodium Ascorbate | Ascorbic Acid |
|---|---|---|---|
| CAS registry number | 6381-77-7 | 134-03-2 | 50-81-7 |
| Parent acid | D-erythorbic acid | L-ascorbic acid | L-ascorbic acid |
| Molecular formula | C6H7NaO6 | C6H7NaO6 | C6H8O6 |
| Vitamin C activity | Negligible | Present | Present |
| Additive code | E 316/INS 316 | E 301/INS 301 | E 300/INS 300 |
| Dispersibility in lipid phase | Nil without emulsifier | Nil without emulsifier | Nil without esterification |
Thermal degradation of aqueous sodium erythorbate follows first-order kinetics above 60°C under neutral pH; in acidic beverage matrices at pH 2.5–3.5, oxidative degradation is accelerated by dissolved oxygen and trace transition-metal ions. Concentrated stock solutions at 10–20% w/w are more stable than dilute working solutions because the dissolved oxygen-to-solute ratio is lower. Blending tanks with bottom-mounted agitators are preferred over top-entering high-shear mixers, which entrain air and reduce active concentration during extended batch hold times. Published kinetic data for specific soft-drink matrices are limited; plant-scale hold-time trials are required to set a maximum hold time for each line configuration.
Handling of dry granular sodium erythorbate requires sealed polyethylene-lined containers; moisture uptake above 60% RH can reduce flowability and lower assay through hydration. In high-humidity packaging rooms, material should be returned to sealed containers within 15 min of weighing, and desiccant dryers or dry-air purge are used when pneumatic transfer is specified. If caking occurs, the material should not be ground under high shear without dust-control measures, because organic powders can form combustible dust clouds; NFPA 652 precautions apply.
