| CAS No.: | 6831-77-7 |
|---|---|
| Formula: | C6h7nao6.H2O |
| EINECS: | 228-973-9 |
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Sodium D-isoascorbate and Sodium Erythorbate are food additives that serve similar functions in food processing. Here's an introduction to each:
Sodium D-isoascorbate: Sodium D-isoascorbate, also known as sodium erythorbate, is a sodium salt of erythorbic acid. It is a stereoisomer of ascorbic acid, commonly known as vitamin C. Sodium D-isoascorbate is used as an antioxidant in food processing to prevent the oxidation of fats and oils, thus extending the shelf life of products. It also functions as a preservative, preventing the discoloration and flavor changes that occur in some foods due to oxidation. Sodium D-isoascorbate is particularly effective in meat and poultry products, as it helps maintain their color and freshness during storage and distribution.
Sodium Erythorbate: Sodium Erythorbate is a sodium salt of erythorbic acid, a stereoisomer of ascorbic acid. Like sodium D-isoascorbate, it is used as an antioxidant and preservative in food processing. Sodium Erythorbate serves to prevent the oxidative degradation of food products, particularly those containing fats and oils. It helps maintain the color, flavor, and nutritional quality of foods by inhibiting the formation of undesirable compounds caused by oxidation. Sodium Erythorbate is commonly used in a wide range of processed foods, including cured meats, canned fruits and vegetables, beverages, and baked goods.
Both Sodium D-isoascorbate and Sodium Erythorbate are considered safe for consumption when used in accordance with good manufacturing practices and within regulatory limits. They are approved for use as food additives by regulatory authorities worldwide, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).
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