Ascorbic Acid And Sodium Erythorbate
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What it is
Ascorbic acid is a form of vitamin C, while sodium erythorbate is a sodium salt of erythorbic acid. Both are synthesized compounds used in food processing. They are chemically similar to vitamin C but do not have the same vitamin activity.
Why it's used
These ingredients act as antioxidants, helping to preserve color and flavor in processed meats and other foods. They prevent spoilage by slowing down oxidation, which can cause browning or off-flavors. They are commonly found in cured meats like hot dogs and sausages, as well as in sauces and deli salads.
Health notes
Ascorbic acid is generally recognized as safe (GRAS) by the FDA and is a common nutrient. Sodium erythorbate is also GRAS for use as an antioxidant. Both have been evaluated by international bodies like JECFA, which has established acceptable daily intakes for them. At typical consumption levels found in food, they are not associated with adverse health effects.
Allergen info
Neither ascorbic acid nor sodium erythorbate are derived from major allergens. They do not contain gluten.