Sodium Erythorbate s an important antioxidant in the food industry. It can keep the color and natural flavor of foods and lengthen their storage without any toxicity or side effects. It can be used in meat processing, fruits, vegetables, tinned jams, etc. It’s also used in drinks, such as beer, grape wines, soft drinks, fruit tea, fruit juices, etc.

Storage and Transportation: It must be stored in a warehouse with ventilation that is dry, shady and cool. It should not be stored near poisons. The temperature must not exceed 30°C. Transportation is the same as storage.

Sodium erythorbate(6381-77-7) is the sodium salt of erythorbic acid. It is also called araboascorbic acid, monosodium salt.

The IUPAC name of Sodium erythorbate is Sodium (2R)-2-[(2R)-4,5-dihydroxy-3-oxofuran-2-yl]-2-hydroxyethanolate. 

Sodium erythorbate is white, free flowing, odorless, crystalline powder or granules. In the dry state it is reasonably stable in air,

but in solution it deteriorates in the presence of air, trace metals, heat, and light.