D-Sodium Erythorbate
Antioxidants
Preservatives
7378-23-6
E316
C₆H₇NaO₆
$2.97 ~ $4.46
Food
Free sample from 100g(NF)
One unit of:1kg/bag
One unit of:1kg/bag
1kg/bag
Product Info
What is D-Sodium Erythorbate?
D-Sodium Erythorbate is the sodium salt of erythorbic acid, functioning as an antioxidant and preservative primarily used in processed foods and cured meats to maintain color and inhibit flavor degradation.
How is D-Sodium Erythorbate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Fermentation | A carbohydrate source, typically glucose derived from corn starch, is fermented by a specific microorganism (e.g., Pseudomonas) to produce 2-Keto-D-gluconic acid (2-KGA). | Control Point: Sterility, pH, temperature, and aeration of the fermentation broth. Note: This biological step is fundamental and dictates the initial yield and purity of the key intermediate. |
| 2 | Chemical Synthesis (Esterification) | The 2-KGA from the fermentation broth is reacted with methanol in the presence of an acid catalyst (like sulfuric acid) to form its methyl ester. | Control Point: Reaction temperature, catalyst concentration, and reaction time. Note: This step prepares the molecule for the subsequent, crucial ring-closing reaction. |
| 3 | Isomerization & Rearrangement | The methyl ester is treated with a base catalyst (e.g., sodium methoxide) in a solvent, causing a molecular rearrangement and cyclization (lactonization) to form D-Sodium Erythorbate. | Control Point: Concentration of the base, temperature, and reaction time. Note: This is the core chemical transformation step. Precise control is essential to ensure the correct isomer is formed. |
| 4 | Primary Purification | The crude D-Sodium Erythorbate solution is decolorized, typically with activated carbon, and then filtered to remove the carbon and other suspended impurities. | Control Point: Amount of activated carbon, contact time, and filtration efficiency. Note: This step significantly improves the color and clarity of the product solution before crystallization. |
| 5 | Crystallization | The purified solution is concentrated (by evaporating the solvent) and then cooled under highly controlled conditions to induce the formation of D-Sodium Erythorbate crystals. | Control Point: Solution concentration, rate of cooling, and final temperature. Note: A well-controlled crystallization process is vital for achieving high purity and a uniform crystal size. |
| 6 | Separation & Washing | The formed crystals are separated from the mother liquor using a centrifuge. The wet crystal cake is then washed with a small amount of cold water or solvent to remove surface impurities. | Control Point: Centrifuge speed and duration; volume and temperature of the wash liquid. Note: Efficient separation is key to maximizing yield and enhancing purity. |
| 7 | Drying & Sieving | The washed crystals are carefully dried, usually under vacuum at a controlled temperature, to remove all residual moisture. The dry product is then sieved to achieve a consistent particle size. | Control Point: Drying temperature and vacuum level to prevent product degradation. Final moisture content must be below the specification limit (e.g., <0.25%). |
| 8 | Quality Control & Packaging | The final product is rigorously tested against food-grade specifications (e.g., FCC/E316) for assay, heavy metals, arsenic, etc. Approved product is packaged in sealed, moisture-proof containers. | Control Point: Comprehensive chemical analysis of each batch. Packaging integrity and correct labeling. Note: This is the final verification step to ensure the product is safe for consumption and meets all regulatory standards. |
Technical Specifications
| CAS Number | 7378-23-6 |
| Chemical Formula | C₆H₇NaO₆ |
| Solubility | ≈16 g/100 mL at 25 °C |
| Storage Conditions | Cool, dry, ventilated, protected from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
meats
poultry
fish
soft drinks
beer
wine
canned goods
baked goods to preserve color
flavor
prevent nitrosamine formation
Mechanism of action:
| Parameter | D-Sodium Erythorbate |
|---|---|
| Functional Category | Antioxidant; Cure Accelerator; Color Stabilizer |
| Key Ingredients | Sodium erythorbate (Sodium D-isoascorbate) |
| Mechanism of Action | Acts as a potent reducing agent and oxygen scavenger. It preferentially reacts with oxygen, protecting fats, oils, and pigments from oxidative degradation. In cured meats, it accelerates the chemical reduction of nitrite (NO₂⁻) to nitric oxide (NO), the primary myoglobin-stabilizing compound responsible for the characteristic cured pink color. |
| Application Effect in Product | Accelerates color development and stabilizes the pink/red hue in cured meats (e.g., bacon, ham, hot dogs). Inhibits lipid oxidation, preventing the development of off-flavors and rancidity. Extends shelf life by maintaining product color and flavor integrity. Prevents oxidative browning in beverages and cut fruits. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| D-Sodium Erythorbate | Synthetic Antioxidant (E316) | Stereoisomer of sodium ascorbate; accelerates nitrite curing reaction; preserves color. | More cost-effective than sodium ascorbate; highly effective curing accelerator for meats. | Has virtually no Vitamin C activity; purely a functional additive. | Cured meats (sausages, bacon), beverages, preventing browning in processed fruits and vegetables. | For cost-effective color and flavor preservation, especially in processed meats, without adding nutritional value. |
| Sodium Ascorbate | Antioxidant (E301) | Sodium salt of ascorbic acid; biologically active as Vitamin C; less acidic than ascorbic acid. | Provides Vitamin C nutritional value; widely accepted by consumers; neutral pH. | Typically more expensive than sodium erythorbate. | Cured meats, breads, beverages, and products requiring Vitamin C fortification. | When both antioxidant function and Vitamin C fortification are desired in a non-acidic form. |
| Ascorbic Acid | Antioxidant (E300), Vitamin | Pure Vitamin C; acidic; strong reducing agent. | High antioxidant potency; serves as an acidulant and dough conditioner; provides Vitamin C value. | Its acidity can negatively impact pH-sensitive products, flavor, or texture. | Fruit juices, jams, baked goods, and other acidic food systems. | For strong antioxidant action in acidic environments or when dough conditioning is also needed. |
| Erythorbic Acid | Synthetic Antioxidant (E315) | The acid form of sodium erythorbate; stereoisomer of ascorbic acid. | Functions effectively as an antioxidant in acidic conditions. | Acidic nature limits use in neutral pH products; no Vitamin C activity. | Pickled vegetables, dressings, brines, and other acidic processed foods. | For an effective antioxidant in low-pH applications where Vitamin C activity is not required. |
| BHT (Butylated hydroxytoluene) | Synthetic Phenolic Antioxidant (E321) | Fat-soluble; highly stable at high temperatures. | Very effective at preventing fat rancidity (lipid oxidation); high carry-through in baking/frying. | Consumer and regulatory scrutiny over health concerns; not water-soluble. | Fats, oils, shortening, cereals, snack foods, packaging materials. | For maximum protection against fat oxidation in high-fat, long shelf-life, or high-heat processed foods. |
| Rosemary Extract | Natural Antioxidant | Plant-derived; active compounds are carnosic acid and rosmarinic acid. | "Clean label" natural alternative; positive consumer perception. | Can impart herbal flavor, aroma, and color; potency can vary; often more expensive. | Processed meats, poultry, sauces, snack foods, pet foods where a natural label is desired. | For a "clean label" product requiring natural antioxidant protection, where potential flavor contribution is acceptable. |
Technical Documents
Available Documentation
Technical documentation and COA available
Safety Data Sheet (SDS)
Yes
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications