Erythorbic Acid
Category：Food Additives
Introduction
Chemical Properties
| Attribute | Details |
|---|---|
| Chemical Name | Erythorbic Acid |
| CAS Number | 89-65-6 |
| Formula | C6H8O6 |
| Molecular Weight | 176.124 g/mol |
| Appearance | Off-white to light yellow solid |
| Melting Point | 167-172°C |
| Solubility | Soluble in water, DMSO, etc. |
Functional Uses
| Attribute | Details |
|---|---|
| Function | Food additive, antioxidant |
| Applications | Used in meats, poultry, soft drinks, and other foods to prevent browning and maintain color |
Production and Storage
| Attribute | Details |
|---|---|
| Production | Derived from sugars such as beets, sugar cane, and corn through a fermentation process |
| Storage | Store in a cool, dry, well-ventilated area; protect from light to maintain stability and effectiveness |
Erythorbic Acid is a versatile food additive primarily known for its antioxidant properties. With a CAS number of 89-65-6 and a molecular weight of 176.124 g/mol, it appears as an off-white to light yellow solid with a melting point of 167-172°C. This compound is soluble in water and DMSO, making it suitable for various food applications.
As a food additive, Erythorbic Acid is used in meats, poultry, soft drinks, and other foods to prevent browning and maintain color. Its antioxidant properties help to extend the shelf life of these products by protecting them from oxidative damage.
Erythorbic Acid is produced from sugars derived from beets, sugar cane, and corn through a fermentation process. For optimal storage, it should be kept in a cool, dry, well-ventilated area and protected from light to maintain its stability and effectiveness.
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