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6381-77-7 Usage


Sodium erythorbate, also known as sodium isoascorbate, is a water-soluble antioxidant and antiseptic. It is the sodium salt of erythorbic acid and is used as a food additive to prevent oxidative spoilage and maintain the color and flavor of various food products.


Used in Canned Foods, Jam, and Frozen Fish:
Sodium erythorbate is used as an antioxidant and preservative for canned foods, jam, and frozen fish to control oxidative color and flavor deterioration. The maximum usage amount allowed is 1.0g/kg.
Used in Meat:
Sodium erythorbate is used in meat products as an antioxidant and preservative, with a maximum usage amount of 0.5g/kg (to ascorbic acid equivalents). It helps control and accelerate the nitrite curing reaction, maintaining the color brightness of cured meats such as frankfurters, bologna, and other cured products.
Used in Wine and Fruit Juice Drinks:
Sodium erythorbate is used as an antioxidant in wine and fruit juice drinks to prevent oxidative spoilage. The maximum usage amount allowed is 0.15g/kg.
Used in Beer:
Sodium erythorbate can also be used in beer as an antioxidant, with a maximum usage amount of 0.04g/kg.
Used in Beverages, Baked Goods, and Potato Salad:
Sodium erythorbate is occasionally used as an antioxidant and preservative in beverages, baked goods, and potato salad to maintain their color and flavor.

Identification test

Solubility: it is easily soluble in water; extremely difficult to dissolve in ethanol. It can be measured according to the OT-42 method. Take 2 ml of 2.0% sample solution; add 2 mL of water, 0.1 g sodium bicarbonate and 0.02 g of ferrous sulfate. Stand after shaking. At this time, it should exhibit dark purple color while addition of 5 mL of dilute sulfuric acid test solution (TS-241) will make the color disappeared. The burning residue of the sample was dissolved by the water and subject to (TS-2) acidification, and if necessary, subject to filtration. Addition of uranyl zinc acetate test solution (TS-253) should produce yellow crystalline precipitate. The aqueous solution of the sample allows the discoloration of the 2, 6-dichloroindophenol test solution (TS-84).

Content analysis

0.400 g of the sample pre-dried in a vacuum desiccator (sulfuric acid) for 24 hours was dissolved in a mixed solution consisting of 100 ml of de-carbonated water and 25 ml of dilute sulfuric acid solution (TS-241). Add a few drops of starch solution (TS-235) and immediately titrate with 0.1mol/L iodine solution titration. Each mL of 0.1 mol/L iodine solution was equivalent to 10.807 mg of sodium erythorbate (C6H7O6Na? H2O).


ADI is not subject to any special provision (FAO/WHO, 2001). LD50} 15.3 g/kg (mouse, orally).

Usage limit

GB 2760-2001 (g/kg): beer 0.04; wine, fruit and vegetable juice drinks, 0.15. Canned fruits and vegetables, canned meat, jam, frozen fish, 1.0 (all based on ascorbic acid). FAO/WHO (1984): luncheon meat, boiled forelegs, cooked ham, cooked minced meat, 500mg/kg (single usage amount or combined amount with ascorbic acid, ascorbic acid and its salts in ascorbic acid).

Standard for Allowable Maximum Residue and Maximal amount of Food Additives

▼▲ Name of additive Food allowed to use it as additives Function of additives Maximal allowable usage (g/kg) Sodium Isoascorbate Eight-treasure porridge Anti-oxidants 1.0 Sodium Isoascorbate Soy sauce, vinegar, sauce, liquid compound seasoning Anti-oxidants 1.0 Sodium Isoascorbate Tea and coffee drinks Anti-oxidants 0.5


It is produced through using D-glucose fermentation of Pseudomonas fluorescens Kl005 or Arthrobacter globiformis K1022 to produce 2-keto-D-gluconic acid (or calcium salt), followed by being esterified, transformed and refined. The composition of the fermentation medium is: glucose: 18; yeast extract 0.3; K2HPO4 ? 3H2O: 0.05; KH2PO4: 0.05; MgSO4 ? 7H2O: 0.025,;CaCO:34.5. The fermentation temperature is controlled at 30~35 ℃, the fermentation period is 30h, and the fermentation conversion ratio (%) is 79.9%. The fermentation broth is supplemented with sulfate and activated carbon for acidification and decoloring, followed by pressurized filtrate to obtain the clean liquid with a yield of 96.6%. The purified fermentation broth was concentrated by decompression, and methanol and sulfuric acid were added for refluxed esterification of 5h, followed by frozen and centrifuged filtering to obtain methyl ester with a yield of 82.1%. The methyl ester was transformed with basic methanol solution under refluxing conditions, and the product was further frozen and crystallized to dryness to obtain the crude product of D-isoascorbic acid. The conversion yield was 87.3%, and it was dissolved in hot water and decolorized with activated carbon. The filtrate is pressurized filtrated and the supernatant liquid is frozen, crystallized, centrifugalized, washed and vacuum dried to obtain finished product. The mother liquid is recovered and the yield is 88.0%.

Air & Water Reactions

Water soluble.

Reactivity Profile

Sodium erythorbate may be sensitive to prolonged exposure to light. Incompatible with strong oxidizing agents .

Fire Hazard

Flash point data for Sodium erythorbate are not available; however, Sodium erythorbate is probably combustible.

Flammability and Explosibility


Check Digit Verification of cas no

The CAS Registry Mumber 6381-77-7 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 6,3,8 and 1 respectively; the second part has 2 digits, 7 and 7 respectively.
Calculate Digit Verification of CAS Registry Number 6381-77:
107 % 10 = 7
So 6381-77-7 is a valid CAS Registry Number.

6381-77-7 Well-known Company Product Price

  • Brand
  • (Code)Product description
  • CAS number
  • Packaging
  • Price
  • Detail
  • TCI America

  • (I0232)  Sodium Isoascorbate Monohydrate  >98.0%(T)

  • 6381-77-7

  • 25g

  • 110.00CNY

  • Detail
  • TCI America

  • (I0232)  Sodium Isoascorbate Monohydrate  >98.0%(T)

  • 6381-77-7

  • 500g

  • 450.00CNY

  • Detail



According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 12, 2017

Revision Date: Aug 12, 2017


1.1 GHS Product identifier

Product name Sodium erythorbate

1.2 Other means of identification

Product number -
Other names Penite

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:6381-77-7 SDS

6381-77-7Relevant articles and documents

Synthesis and study of mutagenic properties of lupane triterpenoids containing 1,2,3-triazole fragments in the C-30 position


, p. 657 - 664 (2013/11/06)

New derivatives of betulin, betulinic acid methyl ester, and their acetate analogs containing 1,2,3-triazole fragments in the C-30 position were synthesized. It was shown using the Ames test that 30-azidolup-20(29)-enes and 3β,28-diacetoxy-30-(4-R-1,2,3-t

Modified lupin proteins for preparation of water dispersible product forms of fat soluble compounds


, (2008/06/13)

The present invention relates to a process for the manufacture of a modified lupin protein, which comprises adjusting an aqueous solution or suspension of lupin proteins of native origin having a dry mass content of from 0.1 to 20% to pH 3 to 9, adding 0.

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