ISOASCORBIC ACID
ISOASCORBIC ACID
Isoascorbic acid is a stereoisomer of ascorbic acid (vitamin C) in the form on.
Isoascorbic acid is widely used as a preservative and color stabilizer for foods and beverages.
Isoascorbic acid is a vegetable-derived food additive produced from sucrose.
CAS Number: 89-65-6
EC Number: 201-928-0
Molecular Formula: C6H8O6
Molecular Weight: 176.13 g/mol
Synonyms: Isoascorbic acid, Isoascorbic acid, D-Isoascorbic acid, 89-65-6, D-Araboascorbic acid, Araboascorbic acid, D-Isoascorbic acid, Isovitamin C, 2,3-Didehydro-D-erythro-hexono-1,4-lactone, Erycorbin, Neo-cebicure, UNII-311332OII1, Saccharosonic acid, Glucosaccharonic acid, MFCD00005378, (5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one, D-erythro-Hex-2-enonic acid, g-lactone, D-erythro-hex-2-enonic acid gamma-lactone, D-(-)-Isoascorbic acid, CHEBI:51438, (R)-5-((R)-1,2-dihydroxyethyl)-3,4-dihydroxyfuran-2(5H)-one, D-ASCORBIC ACID, ISO, D-erythro-hex-2-enono-1,4-lactone, 311332OII1, Mercate 5, D(-)-Isoascorbic acid, 98%, D-erythro-Hex-2-enonic acid, .gamma.-lactone, Erythroascorbic acid, D-, FEMA Number: 2410, FEMA No. 2410, CCRIS 6568, HSDB 584, Isoascorbic acid [NF], D-erythro-Hex-2-enonic acid, gamma-lactone, NSC 8117, D-erythro-3-Oxohexonic acid lactone, EINECS 201-928-0, D-erythro-3-Ketohexonic acid lactone, 3-Oxohexonic acid lactone, D-erythro-, BRN 0084271, 3-Keto-D-erythro-hexonic acid gamma-lactone, Hex-2-enonic acid gamma-lactone, D-erythro-, d-iso-ascorbic acid, 1f9g, E315, D-Erythro-hex-2-enonic acid, gamma-lactone,, DSSTox_CID_6537, D-(-)-Araboascorbic acid, EC 201-928-0, DSSTox_RID_78143, D-(???)-Isoascorbic acid, DSSTox_GSID_26537, SCHEMBL18678, 5-18-05-00026 (Beilstein Handbook Reference), CHEMBL486293, SCHEMBL3700961, DTXSID6026537, D-(-)-Isoascorbic acid, 98%, (2R)-2-[(1R)-1,2-dihydroxyethyl]-4,5-dihydroxyfuran-3-one, HY-N7079, Tox21_201111, SBB017515, AKOS015856346, ZINC100006772, ZINC100057602, CAS-89-65-6, D-erythro-hex-2-enoic acid ??-lactone, NCGC00258663-01, D-Isoascorbic acid, >=99%, FCC, FG, O272, A0520, CS-0014152, C20364, Q424531, J-506944, 7179C406-7CCF-4C07-9125-AA71E28FB983, (2R)-2-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxy-2H-furan-5-one, (5R)-5-(1,2-dihydroxyethyl)-3,4-dihydroxy-5-hydrofuran-2-one, Isoascorbic acid, United States Pharmacopeia (USP) Reference Standard, (5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one (non-preferred name), Isoascorbic Acid, D-araboascorbic Acid, Araboascorbic Acid, D-Isoascorbic acid, Isovitamin C, D-isoascorbic Acid, Erycorbin, Neo-cebicure, Saccharosonic Acid, Mercate 5, Glucosaccharonic Acid, D-(-)-isoascorbic Acid, Erythroascorbic Acid, D-, Fema Number: 2410, D-ascorbic Acid, Iso, Fema No. 2410, Ccris 6568, Hsdb 584, D-erythro-hex-2-enonic Acid, Gamma-lactone, 2,3-didehydro-d-erythro-hexono-1,4-lactone, Unii-311332oii1, Chebi:51438, 89-65-6, Nsc 8117, D-erythro-3-oxohexonic Acid Lactone, Einecs 201-928-0, D-erythro-3-ketohexonic Acid Lactone, 3-oxohexonic Acid Lactone, D-erythro-, Brn 0084271, E315, (5r)-5-[(1r)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5h)-one, 3-keto-d-erythro-hexonic Acid Gamma-lactone, D-erythro-hex-2-enonic Acid, Gamma-lactone,, Hex-2-enonic Acid Gamma-lactone, D-erythro-, Erythroascorbic Acid, D-erythro-hex-2-enoic Acid Gamma-lactone, D-erythro-hex-2-enonic Acid, .gamma.-lactone, Erythorbatd, D-erythro-hex-1-enofuranos-3-ulose, Isoascorbic acid [nf], 1f9g, Ac1l1nqg, Dsstox_cid_6537, Dsstox_rid_78143, Dsstox_gsid_26537, Schembl18678, W241008_aldrich, 856061_aldrich, Chembl486293, Schembl3700961, 58320_fluka, Ciwbshskhkdkbq-duzgatohsa-n, Molport-003-937-345, 7378-23-6 (hydrochloride Salt), Tox21_201111, Ar-1i3651, D-erythro-hex-2-enono-1,4-lactone, Sbb017515, 146-75-8 (di-hydrochloride Salt), Akos015856346, 311332oii1, Ls-2352, Rl05634, Cas-89-65-6, 6381-77-7 (mono-hydrochloride Salt), Ncgc00258663-01, Kb-49577, O272, D-erythro-hex-2-enonic Acid Gamma-lactone, A0520, C20364, 5-18-05-00026 (beilstein Handbook Reference), (2r)-2-[(1r)-1,2-dihydroxyethyl]-4,5-dihydroxyfuran-3-one, 7179c406-7ccf-4c07-9125-aa71e28fb983, (5r)-5-(1,2-dihydroxyethyl)-3,4-dihydroxy-5-hydrofuran-2-one, 74242-57-2, Erythorbic acid, ISOASCORBIC-ACID, 1f9g, E315, D-Erythro-hex-2-enonic acid, gamma-lactone,, EC 201-928-0, SCHEMBL18678, ERYTHORBIC ACID [II], 5-18-05-00026 (Beilstein Handbook Reference), ERYTHORBIC ACID [FCC], ISOASCORBIC ACID [MI], ERYTHORBIC ACID [FHFI], ERYTHORBIC ACID [HSDB], ERYTHORBIC ACID [INCI], CHEMBL486293, DTXCID306537, INS NO.315, SCHEMBL3700961, ERYTHORBIC ACID [MART.], ERYTHORBIC ACID [USP-RS], INS-315, D-(-)-Isoascorbic acid, 98%, HY-N7079, Tox21_201111, AC8021, AKOS015856346, D-erythro-hex-2-enoic acid ?-lactone, CAS-89-65-6, D-erythro-Hex-2-enonic acid, g-lactone, NCGC00258663-01, D-erythro-Hex-2-enoic acid gamma-lactone, D-Isoascorbic acid, >=99%, FCC, FG, A0520, CS-0014152, E-315, ASCORBIC ACID IMPURITY F [EP IMPURITY], C20364, EN300-251979, A843272, Q424531, D-Isoascorbic acid 1000 microg/mL in Acetonitrile, J-506944, Z1255372411, 7179C406-7CCF-4C07-9125-AA71E28FB983, Erythorbic acid, United States Pharmacopeia (USP) Reference Standard, (5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxy-2,5-dihydrofuran-2-one, (5R)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one (D-Isoascorbic Acid)
Isoascorbic acid is applied as an antioxidant in the food industry.
Isoascorbic acid is a stereoisomer of ascorbic acid (vitamin C).
Isoascorbic acid is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide.
Isoascorbic acid can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature.
Isoascorbic acid is denoted by E number E315, and is widely used as an antioxidant in processed foods.
Clinical trials have been conducted to investigate aspects of the nutritional value of Isoascorbic acid.
One such trial investigated the effects of Isoascorbic acid on vitamin C metabolism in young women.
No effect on vitamin C uptake or clearance from the body was found.
Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh (such as salad bar ingredients), the use of Isoascorbic acid as a food preservative has increased.
Isoascorbic acid is also used as a preservative in cured meats and frozen vegetables.
Isoascorbic 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.
Isoascorbic acid is a stereoisomer of ascorbic acid.
Isoascorbic acid is widely used as a preservative and color stabilizer for foods and beverages.
As a vegetable-derived food additive, Isoascorbic acid can be considered natural.
Isoascorbic acid, formerly known as isoascorbic acid and D-araboascorbic acid, is a stereoisomer of ascorbic acid (vitamin C).
Isoascorbic acid is a vegetable-derived food additive produced from sucrose.
Isoascorbic acid is widely used as an antioxidant in processed foods.
The use of Isoascorbic acid as a food preservative has increased.
Isoascorbic acid is also used as a preservative in cured meats and frozen vegetables.
Isoascoribic acid, erythoribic acid is a natural product, vegetable derived food additive produced from sucrose.
Isoascorbic acid is an important antioxidant in the food industry, which can keep the color, natural flavor of foods and lengthen food storage without toxic and side effects.
Isoascorbic acid is used in cured meat processing, frozen fruits, frozen vegetables, jams, and in the beverage industry such as beer, grape wine, soft drink, fruit juice and fruit teas.
Isoascorbic acid’s use has increased tremendously ever since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods to be eaten fresh (ie: salad bar ingredients).
Isoascorbic acid is a stereoisomer of ascorbic acid (vitamin C) in the form on.
Isoascorbic acid is a widely used antioxidant.
Isoascorbic acid is mostly used as an antioxidant (industrial and food), especially in the brewing industry, and as a reducing agent for photography.
Isoascorbic acid a crystalline powder with a sugar like odor with dusts that have the tendency to cause mild irritation in eyes, skin, nose and throat.
Isoascorbic acid is used as a preservative in the food packaging.
The Isoascorbic acid market has been gaining significant traction from the food packaging industry owing to the ban over the use of sulfites as a preservative in canned and frozen foods resulting in rise in the market for Isoascorbic acid.
Isoascorbic acid is non-volatile and inflammable and is thus a popular product in the food preservation.
Apart from using a preservative Isoascorbic acid is also used as a color stabilizer in during food preservation.
Isoascorbic acid is also used in small quantities in pharmaceutical industry for preparation of various types of drugs.
Isoascorbic acid is common that sometimes consumers have questions whether Isoascorbic acid is bad for our health and what are the side effects in the food we eat.
However, Isoascorbic acid is generally considered safe and almost no reported health risks.
Maybe some people are allergic or sensitive to Isoascorbic acid.
Isoascorbic acid (syn: isoascorbic acid, D-araboascorbic acid) is a stereoisomer of ascorbic acid and has similar technological applications as a water-soluble antioxidant.
Isoascorbic acid was previously evaluated under the name isoascorbic acid by the sixth and seventeenth meetings of the Committee.
At the last evaluation an ADI of 0-5 mg/kg b.w. was allocated, based on a long-term study in rats, and a toxicological monograph was prepared.
The name Isoascorbic acid was changed to Isoascorbic acid in accordance with the “Guidelines for designating titles for specifications monographs” adopted at the thirty-third meeting of the Committee.
Isoascorbic acids safety used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.
Isoascorbic acid is a stereoisomer of ascorbic acid (vitamin C).
Isoascorbic acid is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide.
Isoascorbic acid can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature.
Isoascorbic acid is denoted by E number E315, and is widely used as an antioxidant in processed foods.
Clinical trials have been conducted to investigate aspects of the nutritional value of Isoascorbic acid.
One such trial investigated the effects of Isoascorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.
A later study found that Isoascorbic acid is a potent enhancer of nonheme-iron absorption.
Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh (such as salad bar ingredients), the use of Isoascorbic acid as a food preservative has increased.
Isoascorbic acid is also used as a preservative in cured meats and frozen vegetables.
Isoascorbic acid was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
Applications of Isoascorbic acid:
Generally, Isoascorbic acid is widely used to stabilize color, reduce nitrate uses, and prevent oxidation in meat products, fruits and vegetables.
Meanwhile, Isoascorbic acid benefits our body through reducing nitrosamine formation which is generated by the intake of nitrate.
Pharmaceutical Applications of Isoascorbic acid:
Isoascorbic acid is a stereoisomer of L-ascorbic acid, and is used as an antioxidant in foods and oral pharmaceutical formulations.
Isoascorbic acid has approximately 5% of the vitamin C activity of L-ascorbic acid.
Functions and Applications of Isoascorbic acid:
Isoascorbic acid is produced in acidic condition by sodium erythorbate.
Isoascorbic acid has strong reducing action and has effects on reducing blood press, diuresis, generationg liver glycogen,excreting pigment,detoxifying the body.
Isoascorbic acid is non-toxic.
Isoascorbic acids other applications are familiar to sodium erythorbate.
Sodium erythorbateand Isoascorbic acid are generally recognized as the lastest A-class Green products internationally and have become the commodities in short supply both at home and abroad.
Isoascorbic acid is a potent enhancer of iron absorption, Isoascorbic acids lack of antiscorbutic activity limits Isoascorbic acid usefulness in iron-fortification programs.
Isoascorbic acid may play a major role in enhancing iron bioavailability from mixed diets that include foods preserved with Isoascorbic acid.
Uses of Isoascorbic acid:
Isoascorbic acid used as Antioxidant (industrial and food), especially in brewing industry, reducing agent in photography.
Isoascorbic acid is a food preservative that is a strong reducing agent (oxygen accepting) which functions similarly to antioxidants.
In the dry crystalline state Isoascorbic acid is nonreactive, but in water solutions Isoascorbic acid reacts readily with atmospheric oxygen and other oxidizing agents, making Isoascorbic acid valuable as an antioxidant.
During preparation, dissolving and mixing should incorporate a minimum amount of air, and storage should be at cool temperatures.
Isoascorbic acid has a solubility of 43 g/100 ml of water at 25°c.
One part is equivalent to one part ascorbic acid and equivalent to one part sodium erythorbate.
Isoascorbic acid is used to control oxidative color and flavor deterioration in fruits at 150–200 ppm.
Isoascorbic acid is used in meat curing to speed and control the nitrite curing reaction and prolong the color of cured meat at levels of 0.05%.
Generally, Isoascorbic acid is widely used to stabilize color, reduce nitrate uses, and prevent oxidation in meat products, fruits and vegetables.
And therefore maintain the color & flavor and extend their shelf life.
Meanwhile, Isoascorbic acid benefits our body through reducing nitrosamine formation which is generated by the intake of nitrate.
Isoascorbic acid is also used as a preservative in cured meats and frozen vegetables.
Isoascorbic acid is mostly used as an antioxidant (industrial and food), especially in the brewing industry, and as a reducing agent for photography.
Isoascorbic acid is widely used as an antioxidant in processed foods, cured meats and frozen vegetables.
Isoascorbic acid is able to replace nitrates in meat applications.
Isoascorbic acid is a food preservative that is a strong reducing agent (oxygen accepting) which functions similarly to antioxidants.
In the dry crystalline state Isoascorbic acid is nonreactive, but in water solutions Isoascorbic acid reacts readily with atmospheric oxygen and other oxidizing agents, making Isoascorbic acid valuable as an antioxidant.
During preparation, dissolving and mixing should incorporate a minimum amount of air, and storage should be at cool temperatures.
Isoascorbic acid has a solubility of 43 g/100 ml of water at 25°c. One part is equivalent to one part ascorbic acid and equivalent to one part sodium erythorbate.
Isoascorbic acid is used to control oxidative color and flavor deterioration in fruits at 150–200 ppm.
Isoascorbic acid is used in meat curing to speed and control the nitrite curing reaction and prolong the color of cured meat at levels of 0.05%.
Isoascorbic acid is a stereoisomer of L-ascorbic acid, and is used as an antioxidant in foods and oral pharmaceutical formulations.
Isoascorbic acid has approximately 5% of the vitamin C activity of L-ascorbic acid.
Food:
Isoascorbic acids main uses are in meat products, fruits & vegetables and also in soft drinks & beer.
Meat products:
Cured and preserved meat products takes an important part in the meat industry.
Provide a bright red color:
In order to achieve the purpose of preserving meat products and produce a bright red color, the traditional method is to add nitrate which can interact with amines in the human body to form a carcinogen nitrosamine, which is harmful to our health.
Reduce nitrosamines:
Isoascorbic acid can significantly reduce the production of nitrosamines if the combination uses of Isoascorbic acid with nitrite.
At the same time, Isoascorbic acid can stabilize the color of meat.
Isoascorbic acid was reported by Mintel GNDP that nearly 5,000 products out of nearly 1 million products sold in Europe contain Isoascorbic acid or sodium erythorbate in meat products or products contained meat as an ingredient (e.g. pizza, ready-to-eat meat meals, meat-based spread and filled pasta).
Isoascorbic acid is a stereoisomer of ascorbic acid.
Isoascorbic acid is widely used as a preservative and color stabilizer for foods and beverages.
As a vegetable-derived food additive, Isoascorbic acid can be considered natural.
Fruits and Vegetable Processing:
Fresh fruit and vegetable products can easily cause quality problems during the preservation, such as microbial growth, softening, weightlessness and browning due to cracks.
The traditional browning inhibitor is sulfur, but Isoascorbic acid can cause several health problems such as high blood pressure.
Isoascorbic acid or sodium erythorbate can be used to keep the freshness and stabilize the color of fruit and vegetables by soaking or spraying Isoascorbic acids solution on the surface.
Drink and Beer:
Isoascorbic acid and Isoascorbic acids sodium salt can be used as an antioxidant in beverages, beer and etc.
Isoascorbic acid can eliminate the discoloration, odor and turbidity, and improve the poor taste of beverages.
In beer, Isoascorbic acid can remove the stale odor, enhance flavor stability, and prolong Isoascorbic acid shelf life.
Formerly known as isoascorbic acid, Isoascorbic acid is a stereoisomer of ascorbic acid (vitamin C).
Isoascorbic acid is a vegetable derived food additive produced from sucrose.
Isoascorbic acid is widely used as an antioxidant in processed foods.
Isoascorbic acid is a water-soluble antioxidant, used mainly as an ingredient in soft drinks.
Isoascorbic acid has no known mutagenic or carcinogenic properties, and has not been shown to inhibit the uptake of any vitamins or minerals.
Cosmetics:
Per the “European Commission database for information on cosmetic substances and ingredients”, Isoascorbic acid functions as an antioxidant in cosmetic and personal care products.
Isoascorbic acid can be found in hair and nail products.
Usage Areas of Isoascorbic acid:
Antioxidants
Bacon
Sauage
Meats
Brewing
Soft Drink
Beverage Powder
Fruit Juice
Ice Cream, Fruit Sauces
Chewing Gum
Confections
Baking Food
Yogurt
Color Stabilizer Flavoring Agent
Preservative
Nutrient
Dietary Supplement
Cosmetics
Feed
Pharmaceutical
Authorised Uses of Isoascorbic acid:
The following foods may contain Isoascorbic acid:
Cured and preserved meat products
Frozen and deep-frozen fish with red skin
Preserved and semi-preserved fish products
Food Standards Australia New Zealand
Isoascorbic acid is an approved ingredient in Australia and New Zealand with the code number 315.
Isoascorbic acid is readily absorbed and metabolized.
Following an oral dose of 500 mg of Isoascorbic acid to human subjects the blood level curves for ascorbic acid and Isoascorbic acid showed a similar rise.
In five human subjects, an oral dose of 300 mg was shown to have no effect on urinary excretion of ascorbic acid.
Isoascorbic acid was found to have no antagonistic effect on the action of ascorbic acid.
Isoascorbic acid (E315 or Isoascorbic Acid) is a white to slight yellow crystal or powder.
Isoascorbic acid can darken on exposure to light.
Isoascorbic acid is soluble in water, alcohol, pyridine, oxygenated solvents and slightly soluble in glycerin.
Industry Uses:
Binder
Corrosion inhibitors and anti-scaling agents
Not Known or Reasonably Ascertainable
Other (specify)
Paint additives and coating additives not described by other categories
Pigment
Process regulators
Reducing agent
Surface active agents
Consumer Uses:
Binder
Catalyst
Corrosion inhibitors and anti-scaling agents
Not Known or Reasonably Ascertainable
Other (specify)
Paint additives and coating additives not described by other categories
Process regulators
Reducing agent
Surface active agents
Possible Side Effects of Isoascorbic acid:
Although Isoascorbic acid generally regarded as a very safe and effective supplement, there can be some minor side effects.
The side effects may:
Possible short-term side effects
Headaches
Dizziness
Fatigue
Body flushing
Hemolysis
Chemical Properties of Isoascorbic acid:
Isoascorbic acid occurs as a white or slightly yellow-colored crystals or powder.
Isoascorbic acid gradually darkens in color upon exposure to light.
Manufacturing of Isoascorbic acid:
Isoascorbic acid can be produced by a reaction between methyl 2-keto-D-gluconate and sulphuric acid.
Generally, the manufacturing process of Isoascorbic acid has 5 steps:
Producing calcium 2-keto-D-gluconate: food-grade starch hydrolysate fermentation by Pseudomonas fluorescens with calcium carbonate.
Acidify the above fermentation broth to obtain 2-keto-D-gluconic acid (2-KG).
Esterification 2-KG with methanol under acid conditions to yield methyl 2-keto-D-gluconate.
The synthesis of sodium erythorbate: heating the above suspension with sodium bicarbonate or sodium carbonate.
The reaction between sodium erythorbate and sulphuric acid.
Manufacturing Methods of Isoascorbic acid:
Isoascorbic acid is synthesized by the reaction between methyl 2-keto-D-gluconate and sodium methoxide.
Isoascorbic acid can also be synthesized from sucrose and produced from Penicillium spp.
Isoascorbic acid can also be prepared by reacting 2-keto-D-gluconate with sodium methoxide, synthesized from sucrose, or naturally produced by Penicililum species. Sodium erythorbate is prepared from D-glucose by a combination of biosynthesis and chemical synthesis via the intermediate 2-keto-D-gluconic acid.
Isoascorbic acid is produced by the fermentation of D-glucose to 2-keto-D-gluconic acid by Pseudomonas fluorescens bacteria.
The fermentation product is esterified and heated in basic solution to yield sodium erythorbate.
Upon acidification of the salt in a water-methanol solution, Isoascorbic acid is formed.
Production Methods of Isoascorbic acid:
Isoascorbic acid is synthesized by the reaction between methyl 2- keto-D-gluconate and sodium methoxide.
Isoascorbic acid can also be synthesized from sucrose, and produced from Penicillium spp.
Biotechnological Production of Isoascorbic acid:
Yeasts and other fungi synthesize the C5 sugar acid D-erythroascorbic acid which shares structural and physicochemical properties with Asc.
D-erythroascorbic acid serves similar protective functions in these microorganisms as Asc does in plants and animals, including the scavenging of reactive oxygen species.
The biosynthesis of D-erythroascorbic acid starts from D-arabinose obtained by the microorganism from decaying plant material.
D-arabinose, presumably in Isoascorbic acid 1,4-furanosidic isomeric form, is oxidized by NAD(P)+ specific dehydrogenases to D-arabinono-1,4-lactone, which is further oxidized to D-erythroascorbic acid by D-arabinono-1,4-lactone oxidase.
Resting cells of Saccharomyces cerevisiae can synthesize Asc from L-galactose, L-galactono-1,4-lactone, or L-gulono- 1,4-lactone via the pathway naturally used for D-erythroascorbic acid.
Purification Methods of Isoascorbic acid:
Crystallise D(-)-isoascorbic acid from H2O, EtOH or dioxane. is at 245nm with 7,500 (EtOH).
Isoascorbic acid Used in various foods as water-soluble antioxidant to prevent change (color, taste, fragrance) of food occurred by oxidation.
Isoascorbic acid is found in frozen seafood, fishery product, stock meat, stock fish sausage, fruit, vegetable, pickles, beverage, gerry pet food etc.
Isoascorbic acid is also used as Oxygen absorbers (Sponge cake, Confectionery), boiler oxygen scavenger, photographic developer, hair dye and reaction-catalyst in resin polymerization.
Incompatibilities of Isoascorbic acid:
Isoascorbic acid is incompatible with chemically active metals such as aluminum, copper, magnesium, and zinc.
Isoascorbic acid is also incompatible with strong bases and strong oxidizing agents.
Isoascorbic acid, a stereoisomer of ascorbic acid with similar physicochemical properties, is widely used as an antioxidant in processed foods.
Isoascorbic acid or erythorbate, formerly known as iso ascorbic acid and D-arabo ascorbic acid, is a stereoisomer of ascorbic acid.
Isoascorbic acids chemical properties have many similarities with Vc, but as an antioxidant, Isoascorbic acid has the inimitable advantage that Vc do not have:
First, Isoascorbic acid is superior to the anti-oxidation than Vc, therefore, mixed the Vc, Isoascorbic acid can effectively protect the properties Vc component in improving the properties have very good results, while protecting the Vc color.
Second, higher security, no residue in the human body, participating in metabolism after absorb by human body, which can be transformed into Vc partially.
Isoascorbic acid, an epimer of L-ascorbic acid, is used in the United States as a food additive.
Studies were conducted to determine whether the ingestion of Isoascorbic acid in the diet had any beneficial or adverse effects on the human requirement for vitamin C.
Young women were fed diets that contained controlled amounts of Isoascorbic acid and ascorbic acid.
In pharmacokinetic evaluations, Isoascorbic acid and ascorbic acid were rapidly absorbed with little interaction.
Isoascorbic acid cleared from the body more rapidly than ascorbic acid. Some subjects received diets deficient in vitamin C for periods < or = 30 d. Increasing intakes of Isoascorbic acid or prolonged intakes of < or = 1 g Isoascorbic acid/d did not indicate any interactions with ascorbic acid. Consumption of Isoascorbic acid resulted in the presence of Isoascorbic acid in mononuclear leukocytes. Ascorbic acid concentrations in these cells were not affected by the presence of Isoascorbic acid. Isoascorbic acid disappeared quickly from these cells with cessation of Isoascorbic acid supplements. Prolonged ingestion of erythrobic acid by young women neither antagonized nor spared their vitamin C status. Storage of Isoascorbic acid: Isoascorbic acid should be stored in an airtight container, protected from light, in a cool, dry place. Stability and Reactivity of Isoascorbic acid: Reactivity: The following applies in general to flammable organic substances and mixtures: In correspondingly fine distribution, when whirled up a dust explosion potential may generally be assumed. Chemical stability: Isoascorbic acid is chemically stable under standard ambient conditions (room temperature). Incompatible materials: Strong oxidizing agents, Strong bases, Chemically active metals, Aluminum, Zinc, Magnesium, Copper Safety of Isoascorbic acid: Isoascorbic acid is widely used in food applications as an antioxidant. Isoascorbic acid is also used in oral pharmaceutical applications as an antioxidant. Isoascorbic acid is generally regarded as nontoxic and nonirritant when used as an excipient. Isoascorbic acid is readily metabolized and does not affect the urinary excretion of ascorbic acid. The WHO has set an acceptable daily intake of Isoascorbic acid and Isoascorbic acid sodium salt in foods at up to 5 mg/kg body-weight. First Aid of Isoascorbic acid: Eye contact: After initial flushing, remove any contact lenses and continue flushing for at least 15 minutes. Get medical attention if irritation develops or persists. Skin contact: Wash affected area immediately with large amounts of soap and water. Get medical attention if irritation develops or persists. Inhalation: Remove to fresh air, treat symptomatically. Get medical attention if cough or other symptoms develop. Ingestion: If swallowed, do not induce vomiting. Give milk or water. Never give anything by mouth to an unconscious person. Call a physician or poison control center immediately Safeguards (Personnel): If excessive dust is created, wear dust mask or respirator to keep exposure below the permissible exposure level for particulate matter. Wear appropriate personal protective equipment. Initial containment: Take up and place in secure closed containers. Treat or dispose of waste material in accordance with all local, state/provincial, and national requirements. Pick up and arrange disposal without creating dust. Large spills procedure: Avoid dust generation. Treat or dispose of waste material in accordance with all local, state/provincial, and national requirements. Small spills procedure: Do not dry sweep. Treat or dispose of waste material in accordance with all local, state/provincial, and national requirements. Handling (personnel): Wash hands thoroughly after handling. Avoid contact with eyes, skin, and clothing. Avoid breathing (dust, vapor, mist, gas). Handling (physical aspects): Store in original container protected from direct sunlight in a dry, cool and well-ventilated area, away from incompatible materials. Secure container after each use. Storage precautions: Keep dry. Engineering controls: Facilities storing or utilizing this material should be equipped with an eyewash facility and a safety shower. Good general ventilation should be sufficient to control airborne levels. Ensure adequate ventilation, especially in confined areas. Eye / face protection requirements: A respiratory protection program that meets osha's 29 cfr 1910-134 and ansi z88-2 requirements must be followed whenever workplace conditions warrant a respirator's use. Skin protection requirements: Apron is recommended. Wear protective gloves to minimize skin contamination. Wash hands thoroughly after handling. Respiratory protection requirements: If airborne concentrations exceed the osha twa, a niosh approved dust mask is recommended. Identifiers of Isoascorbic acid: CAS Number: 89-65-6 CHEBI: 51438 ChemSpider: 16736142 ECHA InfoCard: 100.001.753 E number: E315 (antioxidants) PubChem CID: 6981 UNII: 311332OII1 CompTox Dashboard (EPA): DTXSID6026537 Chemical formula: C6H8O6 Molar mass: 176.124 g·mol−1 Density: 0.704 g/cm3 Melting point: 164 to 172 °C (327 to 342 °F; 437 to 445 K) Empirical Formula (Hill Notation): C6H8O6 CAS Number: 89-65-6 Molecular Weight: 176.12 Beilstein: 84271 EC Number: 201-928-0 MDL number: MFCD00005378 PubChem Substance ID: 24888398 NACRES: NA.22 CAS: 89-65-6 Molecular Formula: C6H7NaO6 Molecular Weight (g/mol): 198.11 MDL Number: MFCD00005378 InChI Key: IFVCRSPJFHGFCG-HXPAKLQESA-N PubChem CID: 54675810 ChEBI: CHEBI:51438 IUPAC Name: (2R)-2-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxy-2H-furan-5-one SMILES: [Na+].OC[C@H](O)C1OC(=O)[C-](O)C1=O Properties of Isoascorbic acid: Boiling point: 227.71°C (rough estimate) Density: 1.3744 (rough estimate) Refractive index: -17.5 ° (C=10, H2O) Storage temp.: Store at 0-5°C Solubility H2O: 0.1 g/mL, clear, colorless to very faintly yellow Form: Crystals or Crystalline Powder pka4.09±0.10(Predicted) Color White to slightly yellow Optical activity:[α]25/D 16.8°, c = 2 in H2O Water Solubility: 1g/10mL Merck: 14,5126 BRN: 84271 Stability: Stable. Combustible. Incompatible: with chemically active metals, aluminium, zinc, copper, magnesium, strong bases, strong oxidizing agents. InChIKey: CIWBSHSKHKDKBQ-JLAZNSOCSA-N Appearance: White to slightly yellow crystalline solid which darkens gradually on exposure to light. Other names: D-Isoascorbic acid; D-Araboascorbic acid CAS number: 89-65-6 Chemical formula: C6H8O6 Molecular weight: 176.13 PKa: Isoascorbic acid is a diprotic acid having pKa’s 11.34 and 4.04. Solubility In water: 40 g in 100 mL water at 25 °C. In organic solvents: Soluble in alcohol, pyridine; moderately soluble in acetone; slightly soluble in glycerol CAS number: 89-65-6 EINECS, EC No.: 201-928-0 HS Code: 2932290090 Molecular formula: C6H8O6 Molecular weight: 176.13 g/mol Quality Level: 200 Assay: 98% Form: crystals Optical activity: [α]25/D −16.8°, c = 2 in H2O mp: 169-172 °C (dec.) (lit.) SMILES string: [H][C@@]1(OC(=O)C(O)=C1O)[C@H](O)CO InChI: 1S/C6H8O6/c7-1-2(8)5-3(9)4(10)6(11)12-5/h2,5,7-10H,1H2/t2-,5-/m1/s1 InChI key: CIWBSHSKHKDKBQ-DUZGATOHSA-N Molecular Weight: 176.12 g/mol XLogP3: -1.6 Hydrogen Bond Donor Count: 4 Hydrogen Bond Acceptor Count: 6 Rotatable Bond Count: 2 Exact Mass: 176.03208797 g/mol Monoisotopic Mass: 176.03208797 g/mol Topological Polar Surface Area: 107Ų Heavy Atom Count: 12 Complexity: 232 Isotope Atom Count: 0 Defined Atom Stereocenter Count: 2 Undefined Atom Stereocenter Count: 0 Defined Bond Stereocenter Count: 0 Undefined Bond Stereocenter Count: 0 Covalently-Bonded Unit Count: 1 Compound Is Canonicalized: Yes Specifications of Isoascorbic acid: Form: solid Color: white Odor: none Boiling point: nd c Vapor pressure: nd psia Vapor density: nd (air = 1) Solubility in water: 40 g/100 ml Specific gravity: 1.65 (water = 1) Bulk density: nd Melting/freezing point: nd c Ph: 5-6 % volatiles: nd % Identification: Passes Test Appearance: White odorless crystalline powder. Assay: 99.0 - 100.5% Specific Rotation, [a ]25°/D °C: Between -16.5° and -18.0° Heavy Metals: 10 ppm max Lead: 5 ppm max ArseniC: 3 ppm max Residue on Ignition,: >0.3% max
Loss on Drying: 0.4% max
Packing: 25-kg (55-lb) or as required by the buyer
Melting Point: 169°C to 172°C (decomposition)
Odor: Odorless
Quantity: 100 g
Merck Index: 14,5126
Solubility Information: Soluble in alcohol, pyridine and water.
Formula Weight: 176.12
Percent Purity: 99%
Physical Form: Powder
Chemical Name or Material: D-(-)-Isoascorbic acid
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