Erythorbic acid

Names

[ CAS No. ]:
89-65-6

[ Name ]:
Erythorbic acid

[Synonym ]:
Araboascorbic acid, D-
EINECS 201-928-0
Isoascorbic Acid
MFCD00005378

Biological Activity

[Description]:

Erythorbic acid (D-Isoascorbic acid), produced from sugars derived from different sources, such as beets, sugar cane, and corn, is a food additive used predominantly in meats, poultry, and soft drinks.

[Related Catalog]:

Research Areas >> Others

Signaling Pathways >> Others >> Others

Chemical & Physical Properties

[ Density]:
2.0±0.1 g/cm3

[ Boiling Point ]:
552.7±50.0 °C at 760 mmHg

[ Melting Point ]:
167-172ºC

[ Molecular Formula ]:
C₆H₈O₆

[ Molecular Weight ]:
176.124

[ Flash Point ]:
238.2±23.6 °C

[ Exact Mass ]:
176.032089

[ PSA ]:
107.22000

[ LogP ]:
-2.41

[ Vapour Pressure ]:
0.0±3.4 mmHg at 25°C

[ Index of Refraction ]:
1.711

MSDS

Click to get detail MSDS

Toxicological Information

CHEMICAL IDENTIFICATION

RTECS NUMBER :: KF3015000

CHEMICAL NAME :: D-erythro-Hex-2-enonic acid, gamma-lactone

CAS REGISTRY NUMBER :: 89-65-6

BEILSTEIN REFERENCE NO. :: 0084271

LAST UPDATED :: 199710

DATA ITEMS CITED :: 7

MOLECULAR FORMULA :: C6-H8-O6

MOLECULAR WEIGHT :: 176.14

HEALTH HAZARD DATA

ACUTE TOXICITY DATA

MUTATION DATA

TYPE OF TEST :: DNA damage

TEST SYSTEM :: Mammal - species unspecified Lymphocyte

DOSE/DURATION :: 5 mmol/L

REFERENCE :: JNSVA5 Journal of Nutritional Science and Vitaminology. (Business Center for Academic Soc. Japan, 2-4-16 Yayoi, Bunkyo-ku, Tokyo 113, Japan) V.19- 1973- Volume(issue)/page/year: 21,237,1975 *** NIOSH STANDARDS DEVELOPMENT AND SURVEILLANCE DATA *** NIOSH OCCUPATIONAL EXPOSURE SURVEY DATA : NOHS - National Occupational Hazard Survey (1974) NOHS Hazard Code - 81667 No. of Facilities: 597 (estimated) No. of Industries: 7 No. of Occupations: 10 No. of Employees: 3440 (estimated) NOES - National Occupational Exposure Survey (1983) NOES Hazard Code - 81667 No. of Facilities: 608 (estimated) No. of Industries: 13 No. of Occupations: 25 No. of Employees: 10270 (estimated) No. of Female Employees: 2087 (estimated)

Safety Information

[ Symbol ]:

GHS07

[ Signal Word ]:
Warning

[ Hazard Statements ]:
H315-H319-H335

[ Precautionary Statements ]:
P261-P305 + P351 + P338

[ Personal Protective Equipment ]:
dust mask type N95 (US);Eyeshields;Gloves

[ Hazard Codes ]:
Xi: Irritant;

[ Risk Phrases ]:
R36/37/38

[ Safety Phrases ]:
S24/25

[ RIDADR ]:
NONH for all modes of transport

[ WGK Germany ]:
2

[ RTECS ]:
KF3015000

[ HS Code ]:
2932209090

Synthetic Route

Click to get detail synthetic route

Precursor & DownStream

Precursor

DownStream

Customs

[ HS Code ]: 2932209090

[ Summary ]:
2932209090. other lactones. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:20.0%

Articles

Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling.

Food Microbiol. 35(2) , 108-15, (2013)

The effect of nitrite and erythorbate on Clostridium perfringens spore germination and outgrowth in ham during abusive cooling (15 h) was evaluated. Ham was formulated with ground pork, NaNO2 (0, 50, ...

The effect of antibrowning agents on inhibition of potato browning, volatile organic compound profile, and microbial inhibition.

J. Food Sci. 77(11) , C1234-40, (2012)

Burbank and Norkotah potato slices were dipped into 3% sodium acid sulfate (SAS), citric acid (CA), sodium erythorbate (SE), malic acid (MA), sodium acid pyrophosphate (SAPP), or a combination of SAS-...

Study on mitigation of acrylamide formation in cookies by 5 antioxidants.

J. Food Sci. 77(11) , C1144-9, (2012)

This study investigated the capacity of various antioxidants in reducing the formation of acrylamide during cookie processing. Five antioxidants, antioxidants of bamboo leaves (AOB), sodium erythorbat...