d-Sodium erythorbate, also known as sodium isoascorbate, is a salt of erythorbic acid. Erythorbic acid, its main ingredient, is synthesized from sources like corn, rice, or sugar beets via microbial fermentation [1]. This additive is commonly used in the food industry as an antioxidant.
The production of d-sodium erythorbate involves several steps, beginning with the fermentation of a carbohydrate source, such as glucose [2]. Following fermentation, erythorbic acid is isolated and purified. This acid is then converted into its sodium salt through a neutralization reaction with a sodium base. The resulting d-sodium erythorbate is crystallized, dried, and then packaged for use.
d-Sodium erythorbate functions primarily as an antioxidant. It inhibits oxidation reactions in food, which helps to maintain color, flavor, and overall quality [3]. Its antioxidant properties help prevent the formation of undesirable compounds, thus extending the shelf life of food products.
This additive finds application across various food products. It is used in processed meats to maintain color and prevent the formation of nitrosamines [4]. In beverages, it prevents oxidation and maintains flavor stability. It is also used in canned and frozen foods to preserve quality during storage.
d-Sodium erythorbate is typically packaged in multi-layer paper bags or fiber drums with polyethylene liners, the packaging helps to protect the product from moisture and air [5]. It should be stored in a cool, dry, and well-ventilated area, this prevents degradation and ensures its effectiveness.
Citations:
[1] Agricultural Research Service, USDA. (n.d.). ARS Home: U.S. Department of Agriculture. https://www.ars.usda.gov/
[2] Dave, R., & Knott, T. (2022). Erythorbic Acid Production From Biotechnology. In Biotechnology of Food and Feed Additives. essay, Wiley.
[3] Aktaş, N., & Kaya, M. (2017). Effects of Sodium Erythorbate and Coating Containing Oregano Essential Oil on Shelf Life of Vacuum-Packaged Fresh Chicken Meat. Korean Journal for Food Science of Animal Resources, 37(1), 102–111.
[4] Sindelar, J. J., & Milkowski, A. L. (2011). Sodium nitrite induced nitrosamine formation in commercial bacon products: Effect of antioxidants. Journal of Agricultural and Food Chemistry, 59(16), 8499–8507.
[5] Sisco Research Laboratories Pvt. Ltd. D-Sodium Erythorbate. https://www.srlchem.com/fine-chemicals/d-sodium-erythorbate-33974
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