Sodium erythorbate (E316) – food grade

Sodium erythorbate (E316) is the sodium salt of erythorbic acid, a stereoisomer of ascorbic acid (Vitamin C). It is a highly effective antioxidant and curing accelerator, widely used to preserve the color, flavor, and oxidative stability of various products, particularly in the meat industry.

Sodium erythorbate (E316) is the sodium salt of erythorbic acid. It is a white crystalline powder, soluble in water, with antioxidant and reducing properties. Although it is an isomer of ascorbic acid, it has no significant vitamin activity in humans, but its technological function as an antioxidant and curing agent is very similar to—and in some cases superior to—that of ascorbic acid in specific applications.

Its ability to develop and stabilize color in cured products, reduce the formation of nitrosamines, and protect against rancidity, together with its solid safety profile, make it an indispensable tool for manufacturers looking to optimize the quality, safety, and appeal of a wide range of food products for the final consumer.

Regulatory Status and Safety Considerations

Sodium erythorbate is a widely studied food additive considered safe for human consumption at the doses permitted by major regulatory authorities, including:

• U.S. Food and Drug Administration (FDA): Recognized as a “Generally Recognized As Safe” (GRAS) food ingredient for use as an antioxidant and curing agent in meat and poultry products.
• European Food Safety Authority (EFSA): Classified as a food additive (E316) and considered safe, with an “unspecified” Acceptable Daily Intake (ADI), meaning it can be used in the amount necessary to achieve the desired technological effect (quantum satis principle).
• Joint FAO/WHO Expert Committee on Food Additives (JECFA): Has established an “unspecified” ADI. No significant adverse effects are known to be associated with the consumption of sodium erythorbate at the doses used as a food additive.

For more information, download the technical data sheet