Sodium Erythorbate And Disodium EDTA

Sodium erythorbate is a salt of erythorbic acid, which is a form of vitamin C. It is produced industrially through the fermentation of sugars by certain microorganisms. Disodium EDTA is a synthetic compound.

Sodium erythorbate is used as an antioxidant to preserve color and flavor in cured meats and other foods. Disodium EDTA is used as a preservative and to help stabilize ingredients, especially in sauces and dressings. They are often found together in ethnic sauces and dips.

Sodium erythorbate is generally recognized as safe (GRAS) by the FDA. Disodium EDTA is also permitted for use in food by the FDA. Both are used in small amounts to maintain food quality. JECFA has evaluated both substances and established acceptable daily intakes. Evidence does not suggest adverse health effects from typical dietary intake.