E316: Sodium erythorbate

What is E316?

Sodium erythorbate (E316) is the sodium salt of erythorbic acid, a close chemical relative (stereoisomer) of vitamin C. It has similar antioxidant properties but very little vitamin activity.

Origin and production

It is produced by fermentation of sugars, typically from corn or beets, followed by chemical conversion to the sodium salt.

Why is it used?

Sodium erythorbate is used mainly in cured and processed meats such as ham, frankfurters and sausages, where it speeds up curing, helps maintain the pink colour and limits nitrosamine formation. It plays a role similar to sodium ascorbate.

Vegan, vegetarian and halal

Sodium erythorbate is made by fermentation without animal ingredients and is suitable for vegans and vegetarians. Because it is mostly found in meat products, dietary questions usually concern the food rather than the additive.

Safety and regulation

Sodium erythorbate is authorised in the EU only in certain cured and preserved meat and fish products, with maximum levels. EFSA re-evaluated it and did not raise a safety concern at the permitted uses.

Common in