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Sodium erythorbate
| Sodium erythorbate |
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| General |
| Systematic name |
Sodium 5-(1,2-dihydroxyethyl)-3-hydroxy -4-oxo-furan-2-olate |
| Other names |
D-isoascorbate, Erythorbic acid sodium salt, Sodium erythorbate, |
| Molecular formula |
C6H7NaO6 |
| Molar mass |
198.11 g/mol |
| Appearance |
White solid |
| CAS number |
[7378-23-6] |
| Properties |
| Density |
? |
| Solubility in water |
15 g/100 ml (25 °C) |
| Melting point |
168°C - 170°C |
| Boiling point |
n/a |
| Hazards |
| MSDS |
External MSDS |
| Main hazards |
? |
| NFPA 704 |
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| Flash point |
? °C |
| R/S statement |
? |
Sodium erythorbate (C6H7NaO6)is used predominantly in the meat, poultry, and soft drink food industry. When used in processed meat such as hot dogs and beef sticks, this compound reduces the rate at which nitrate reduces to nitric oxide, thus retaining the pink colouring. As an antioxidant (C6H7NaO6) helps improve flavor stability similar to that of Vitamin C, and helps prevent the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316.
It is absolutely incorrect that Sodium erythorbate is made from ground earthworms as claimed by urban legend.[1] It is a chemical compound made from sugars such as beet and cane. It is thought that the genesis of the legend comes from the similarity of the chemical name to the phrase, “earth or bait.”
References
- ^ Family & Consumer Sciences (14 Nov 2005). Food & Nutrition Frequently Asked Questions: q.29. University of Kentucky. Retrieved on 2007-02-18.
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Sodium_erythorbate". A list of authors is available in Wikipedia.
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