Sodium Erythorbate CAS 6381-77-7
Sodium Erythorbate is a white, free-flowing food antioxidant, the sodium salt of erythorbic acid and a stereoisomer of vitamin C, listed as E316. It dissolves readily in water and acts as a quick reducing agent in brines, cures and drinks. Meat processors add it to ham, bacon and sausage to help nitrite develop and hold the cured red color, reduce residual nitrite and slow rancidity, and it also protects beer, juice, canned produce and frozen seafood from oxidation. UATChem supplies FCC food grade sodium erythorbate as a crystalline powder in standard 25 kg export packing, with assay and the full food grade test pack on the COA.
- CAS: 6381-77-7
- EC Number: 228-973-9
- Synonyms: Sodium isoascorbate; sodium D-isoascorbate; E316
- Molecular Formula: C₆H₇NaO₆
- Molecular Weight: 198.11
- Appearance: White to off-white crystalline powder or granules
- Grade: FCC food grade (E316 / INS 316)
- Solubility: Freely soluble in water; practically insoluble in ethanol
- Function: Antioxidant and curing color aid
- Main use: Cured meats, beverages, canned and frozen foods
- Packaging: 25 kg carton or fiber drum with PE liner
What Sodium Erythorbate Is
Sodium erythorbate is the sodium salt of erythorbic acid, a close stereoisomer of ascorbic acid, better known as sodium isoascorbate and listed in food regulations as E316. It is a white to off-white crystalline powder that dissolves freely in water and works as a fast reducing agent, donating electrons the same way vitamin C does but without the vitamin C nutritional activity. Most of it goes into cured and processed meats, where it turns nitrite into nitric oxide quickly to fix the cured color, cuts residual nitrite and holds back rancidity. It is a single food grade material rather than a family of grades, and UATChem supplies it to FCC food grade with the routine test pack on each COA.
What It Does in Food
The value is easiest to read by the job it does on the line:
| Function in the process | Where it matters |
|---|---|
| Speeds nitrite to nitric oxide and fixes the cured pink-red color | Ham, bacon, sausages and luncheon meat |
| Lowers residual nitrite and limits nitrosamine formation during cooking | Cooked and fried cured meat products |
| Donates reducing power to slow fat oxidation and rancidity | Processed meat, frozen fish and shrimp, dressings |
| Scavenges oxygen and delays browning | Beer, soft drinks, juice, wine, canned fruit and vegetables |
Food Grade Specifications
Typical FCC food grade profile; batch assay and limits are printed on the COA.
| Parameter | Value |
|---|---|
| Appearance | White to off-white crystalline powder or granules |
| Identification | Positive to FCC tests |
| Assay | Meets FCC, value reported on COA |
| Solubility | Freely soluble in water |
| Loss on drying | Within FCC limit (per COA) |
| Lead and arsenic | Within FCC limits (per COA) |
| Regulatory status | E316 / INS 316, food grade; GRAS |
Packing and Storage
Packing. Food grade sodium erythorbate leaves in 25 kg cartons or fiber drums with a sealed polyethylene liner, palletized for export; smaller foil-lined bags and private labeling can be arranged for regular orders. Every consignment carries a COA, with Kosher and Halal documentation available on request.
Storage and handling. Keep the powder sealed, cool, dry and away from light, as it oxidizes on exposure to air and moisture. It is a non-hazardous food ingredient under ordinary transport rules. In the curing room, add it to the brine or blend apart from concentrated nitrite solution, since mixing the two strong solutions too early can consume nitrite before it reaches the meat.
Frequently Asked Questions
Q: Is sodium erythorbate the same as sodium ascorbate (vitamin C)?
A: They are stereoisomers with the same reducing action, but erythorbate has no vitamin C activity and no vitamin C label claim.
Q: How is it used with nitrite in cured meat?
A: Added to brine or seasoning at low levels, it speeds nitrite to nitric oxide, fixing color and cutting residual nitrite.
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