Description
Sodium erythorbate is a sodium salt of erythorbic acid. It is a synthetic food additive used as an antioxidant in meat products. It can be used instead of ascorbic acid because of its lower cost. It helps to maintain the red color of meat longer in deli preparations.
Sodium erythorbate is used to counteract the potentially harmful health effects of nitrites added to deli products. In combination with nitrite, erythorbate acts as an antioxidant and prevents the formation of nitrosamine in the digestive tract.
In its dry, crystalline state, it is not reactive. However, when in solution in water, it reacts readily with atmospheric oxygen and other oxidizing agents, making it a valuable antioxidant.
Sodium erythorbate is a food additive used primarily in meats, poultry and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meats such as hot dogs and beef sticks, it increases the rate at which nitrites convert to nitric oxide, allowing for faster curing and retention of pink color. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as food preservatives has increased dramatically since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh (such as ingredients in fresh salads). It is also found in deli meats and is occasionally used in beverages, baked goods, etc.
Dosage for liquid brine: common use is: 2 to 3 g per liter of water
