Sodium Erythorbate

Sodium erythorbate is a white to yellow-white crystalline powder or granules that are slightly salty and almost odorless. It is stable in the dry state but can deteriorate when exposed to air, trace metals, heat and light in solution. The compound has a melting point above 200℃ (decomposition) and is soluble in water (17g/100m1) but almost insoluble in ethanol. The pH of a 2% aqueous solution ranges from 5.5 to 8.0.Sodium Erythorbate is an antioxidant that is the sodium salt of erythorbic acid. in the dry crystal state it is nonreactive, but in water solution it readily reacts with atmospheric oxygen and other oxidizing agents, a property that makes it valuable as an antioxidant. during preparation, a minimal amount of air should be incorporated and it should be stored at a cool temperature. it has a solubility of 15 g in 100 ml of water at 25°c. on a comparative basis, 1.09 parts of sodium erythorbate are equivalent to 1 part of sodium ascorbate; 1.23 parts of sodium erythorbate are equivalent to 1 part erythorbic acid. it functions to control oxidative color and flavor deterioration in a variety of foods. in meat curing, it controls and accelerates the nitrite curing reaction and maintains the color brightness. it is used in frankfurters, bologna, and cured meats and is occasionally used in beverages, baked goods, and potato salad. it is also termed sodium isoascorbate.