Sodium Erythorbate And Sodium Nitrite

Sodium erythorbate is a salt of erythorbic acid, a form of Vitamin C. It is made by fermenting a sugar source with specific bacteria. Sodium nitrite is a salt that occurs naturally in some vegetables and is also produced industrially.

These ingredients are often used together in cured meats like hot dogs, bacon, and deli meats. They act as preservatives, helping to prevent spoilage and maintain the pink color of the meat. They also contribute to the characteristic cured flavor.

Sodium erythorbate is Generally Recognized As Safe (GRAS) by the FDA. Sodium nitrite is also permitted for use in cured meats by the FDA. Concerns have been raised about nitrites forming nitrosamines, which are potentially cancer-causing compounds, especially when meats are cooked at high temperatures. However, regulatory bodies like the WHO/IARC have evaluated the evidence, and the FDA permits its use at specified levels in cured meats. The overall health impact at typical consumption levels is a subject of ongoing research and debate.