Sodium Erythorbate: Unpacking the Alternative Name
Sodium erythorbate, an essential antioxidant in food preservation, has a primary alternative name that is frequently encountered in the food industry and scientific literature: sodium isoascorbate. This name refers to the fact that it is the sodium salt of erythorbic acid, which is a stereoisomer of ascorbic acid (vitamin C). While functionally similar in its antioxidant capacity, it is important to note that sodium erythorbate does not possess the same nutritional value as its vitamin counterpart. Another identifier for this compound is its European food additive number, E316. This numerical code is used on ingredient lists throughout the European Union to denote its presence as a preservative.
The Chemical Relationship: Isoascorbate vs. Ascorbate
The chemical relationship between sodium erythorbate and sodium ascorbate is a point of frequent comparison. Both are sodium salts of similar-looking acids, but their arrangement of atoms, or stereochemistry, is different. This difference in molecular structure means that while sodium erythorbate is a potent antioxidant, it does not function as a source of vitamin C in the human body, unlike sodium ascorbate. Both, however, are used as 'cure accelerators' in meat processing, where they help speed up the chemical reactions that give cured meats their characteristic color and flavor. Their primary antioxidant role is to inhibit oxidation and protect food quality.
Functions and Applications of Sodium Isoascorbate
The use of sodium isoascorbate extends across a wide variety of food products due to its effectiveness and stability. Its primary functions include preventing discoloration, preserving flavor, and inhibiting the formation of potentially harmful compounds. The versatility of this food additive is evident in its applications, which range from meats and poultry to beverages and canned goods.
- Processed Meats: Used in products like hot dogs, sausages, and deli meats to accelerate the curing process, stabilize the characteristic pink color, and prevent the formation of carcinogenic nitrosamines.
- Beverages: Added to soft drinks, juices, and wine to prevent oxidation that can cause color changes, off-flavors, and turbidity, thereby extending shelf life.
- Canned Goods: Added to canned fruits and vegetables to maintain their color, flavor, and texture, preventing enzymatic browning during the canning process.
- Seafood: Applied to frozen fish and shrimp as a dip or spray to prevent surface oxidation, which can lead to off-flavors and discoloration.
- Baked Goods: Used to improve dough and maintain the natural color and flavor of breads and other baked items, extending their shelf life.
Sodium Isoascorbate vs. Sodium Ascorbate: A Comparison
| Feature | Sodium Erythorbate (Sodium Isoascorbate) | Sodium Ascorbate |
|---|---|---|
| Antioxidant Effect | Potent antioxidant, highly effective in preserving color and flavor. | Potent antioxidant, also effective for preservation. |
| Vitamin C Activity | No vitamin C nutritional value; has very weak antiscorbutic activity. | Acts as a source of vitamin C (ascorbic acid). |
| Chemical Structure | D-isoascorbic acid sodium salt, a stereoisomer of ascorbic acid. | L-ascorbic acid sodium salt, a bioavailable form of vitamin C. |
| Stability | Considered more stable than sodium ascorbate in some applications. | Can degrade more quickly, especially when exposed to light, heat, and oxygen. |
| Cost | Generally more cost-efficient than sodium ascorbate. | Often more expensive due to its nutritional value. |
| Food Additive Code | E316. | E301. |
Conclusion
Ultimately, the question of what is the other name for sodium erythorbate is simply answered with sodium isoascorbate. This compound, also labeled as E316 in Europe, is a valuable and widely-used food additive that acts as a powerful antioxidant and preservative. Despite being a stereoisomer of vitamin C's sodium salt, it is crucial to remember that it does not provide the same nutritional benefits. Its primary role in the food industry is to protect and maintain the quality of a vast array of products, ensuring their color, flavor, and freshness are preserved. This powerful preservation agent is essential for extending shelf life and ensuring food safety. For more information on food additives, a helpful resource is the Food and Agriculture Organization (FAO).
Frequently Asked Questions
What is sodium isoascorbate?
Sodium isoascorbate is the chemical name and most common alternative name for sodium erythorbate. It is a salt of erythorbic acid used as a preservative and antioxidant in many foods.
Is E316 the same as sodium erythorbate?
Yes, E316 is the European food additive code for sodium erythorbate and sodium isoascorbate. It indicates that the substance is an antioxidant.
What is sodium erythorbate made from?
Sodium erythorbate is typically produced through the fermentation of sugars, such as those derived from corn, cane sugar, or beets. An urban legend claims it is made from earthworms, but this is false.
Does sodium erythorbate have vitamin C properties?
No, while sodium erythorbate is a stereoisomer of sodium ascorbate (vitamin C), it has no vitamin C nutritional activity.
Is sodium erythorbate safe to eat?
Yes, regulatory bodies like the U.S. FDA and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have generally recognized sodium erythorbate as safe (GRAS) for consumption at approved levels.
Why is sodium erythorbate used in cured meats?
It is used to accelerate the curing process, stabilize the desirable pink color of cured meat, and inhibit the formation of harmful nitrosamines.
What are some common foods that contain sodium erythorbate?
Sodium erythorbate is found in processed meats, such as hot dogs and bacon, as well as in canned fruits and vegetables, soft drinks, and beverages to prevent oxidation.
