| Common Name | sodium ascorbate |
| CAS Number | 134-03-2 |
| Molecular Weight | 198.106 |
| Density | 1.799 g/cm3 |
| Boiling Point | 552.7ºC at 760 mmHg |
| Molecular Formula | C6H7NaO6 |
| Melting Point | 220 °C (dec.)(lit.) |
| MSDS | Chinese USA |
| Flash Point | 238.2ºC |
| Density | 1.799 g/cm3 |
| Boiling Point | 552.7ºC at 760 mmHg |
| Melting Point | 220 °C (dec.)(lit.) |
| Molecular Formula | C6H7NaO6 |
| Molecular Weight | 198.106 |
| Flash Point | 238.2ºC |
| Exact Mass | 198.014038 |
| PSA | 110.05000 |
| Vapour Pressure | 1.62E-14mmHg at 25°C |
| Index of Refraction | 105.5 ° (C=10, H2O) |
| Water Solubility | 620 g/L (20 ºC) |
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
| Risk Phrases | R68 |
| Safety Phrases | S24/25 |
| RIDADR | NONH for all modes of transport |
| WGK Germany | 1 |
| RTECS | CI7671000 |
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1.What is Sodium Ascorbate?
Sodium ascorbate is an organic matter, chemical formula for C6H7O6Na, white to slightly yellowish white crystalline powder or particles, odorless, slightly salty taste. Decomposition temperature of 218 ℃, dry state is more stable, the color deepens when exposed to light, moisture absorption and slow oxidative decomposition in aqueous solution. More soluble in water than ascorbic acid (62g/100mL), 10% aqueous solution pH about 7.5. Solubility: soluble in water. Its aqueous solution pH>6 unstable, quickly oxidized by air, can be added to the ascorbic acid solution as a buffer to reduce pH, improve stability
2.How is Sodium Ascorbate produced?
In the solution of ascorbic acid successively added to sodium bicarbonate, isopropanol, the reaction is obtained, but also by ascorbic acid and sodium carbonate heating reaction, filtration and obtained. Precautions for use (1) The physiological effect of 1g of this product is equivalent to 0.9g of L-ascorbic acid. (2) This product is more soluble in water than ascorbic acid, and has no acidic flavor, easy to use. (3) It has reducing property, antioxidant and color protection. Scope of use and dosage Same as L-ascorbic acid. If this chemical is spilled, the spilled solid material should be contained with water and then transferred to a suitable container of moistened material. Moisten any remaining material with water using absorbent paper. Seal contaminated clothing and absorbent paper in a vapor-tight plastic bag for final disposal. Wash all contaminated surfaces with a solution of soap and water. Do not re-enter the contaminated area until the Safety Officer (or other responsible person) has verified that the area has been properly cleaned.
3.How is Sodium Ascorbate stored and distributed?
Store under dry inert gas, keep container tightly closed, store in a cool, dry place Store in a cool, ventilated place. The storage should be dedicated and not mixed with other items. Pay attention to fire prevention. Polymerization inhibitor should be added before storage and transportation. Before transportation, check whether the packing container is complete and sealed, and make sure the container is not leaking, collapsing, falling or damaged during transportation. Strictly prohibit mixing and transporting with oxidizing agents, acids, alkalis, edible chemicals and so on. The transport vehicle and ship must be thoroughly cleaned and sterilized, otherwise it is not allowed to ship other items. When transported by ship, the fitting position should be far away from bedrooms, kitchens, and isolated from the cabin, power supply, fire source and other parts. Road transportation should follow the prescribed route.
4.What is Sodium Ascorbate used for?
Antioxidant for meat and other foods. It can be used as food nutrient fortifier, color protectant and antioxidant. Same function as ascorbic acid. Ascorbic acid has strong antioxidant ability and can be transformed into vitamin C in human body, which is widely used in food industry for preservation and anticorrosion. It can effectively prevent the generation of carcinogenic amine nitrite in pickled food; remove the undesirable phenomena of discoloration, odor and turbidity of food and beverage, and is widely used in the anticorrosion and preservation of meat, fish, vegetables, fruits, beverages as well as canned food, without any toxic side effects. Sensitive people may cause side effects such as headache, dizziness, fatigue, drowsiness and body flushing.
