Erythorbic acid
Erythorbic acid structure
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Common Name | Erythorbic acid | ||
|---|---|---|---|---|
| CAS Number | 89-65-6 | Molecular Weight | 176.124 | |
| Density | 2.0±0.1 g/cm3 | Boiling Point | 552.7±50.0 °C at 760 mmHg | |
| Molecular Formula | C6H8O6 | Melting Point | 167-172ºC | |
| MSDS | Chinese USA | Flash Point | 238.2±23.6 °C | |
| Symbol |
GHS07 |
Signal Word | Warning | |
Use of Erythorbic acidErythorbic 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. |
| Name | D-isoascorbic acid |
|---|---|
| Synonym | More Synonyms |
| 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 |
| 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 |
CHEMICAL IDENTIFICATION
HEALTH HAZARD DATAACUTE TOXICITY DATAMUTATION DATA
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| 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 |
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Erythorbic acid CAS#:89-65-6 |
| Literature: US2165151 , ; |
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Erythorbic acid CAS#:89-65-6 |
| Literature: Helvetica Chimica Acta, , vol. 17, p. 510,519 |
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Erythorbic acid CAS#:89-65-6 |
| Literature: Bioscience, biotechnology, and biochemistry, , vol. 64, # 3 p. 476 - 483 |
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Erythorbic acid CAS#:89-65-6 |
| Literature: Journal of the American Chemical Society, , vol. 66, p. 246,249 |
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Erythorbic acid CAS#:89-65-6 |
| Literature: Chemische Berichte, , vol. 74, p. 1006 |
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Erythorbic acid CAS#:89-65-6 |
| Literature: Chemische Berichte, , vol. 74, p. 1006 |
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Erythorbic acid CAS#:89-65-6 |
| Literature: Chemische Berichte, , vol. 74, p. 1006 |
| Precursor 9 | |
|---|---|
| DownStream 6 | |
CAS#:25581-41-3
CAS#:62-76-0
CAS#:15667-21-7
CAS#:98-01-1
CAS#:26301-79-1![3-[3-(hydroxymethyl)-2-phenyl-1H-pyrazol-5-ylidene]quinoxalin-2-one structure](https://image.chemsrc.com/caspic/303/66895-45-2.png)
CAS#:66895-45-2| HS Code | 2932209090 |
|---|---|
| Summary | 2932209090. other lactones. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:20.0% |
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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, ... |
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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-... |
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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... |
| Araboascorbic acid, D- |
| EINECS 201-928-0 |
| Isoascorbic Acid |
| MFCD00005378 |
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