Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add sodium erythorbate to foods as an antioxidant to preserve color and flavor, …
What it is
Sodium erythorbate is a synthetic antioxidant, a salt of erythorbic acid. It is chemically similar to sodium ascorbate (Vitamin C) and is produced commercially from the fermentation of sugars by specific microorganisms.
Why it's used
Manufacturers add sodium erythorbate to foods as an antioxidant to preserve color and flavor, and to prevent spoilage. It is commonly found in cured meats, processed vegetables like pickles and olives, and some beverages.
Health notes
Sodium erythorbate is generally recognized as safe (GRAS) by the FDA for use in food. It is considered a food additive and has been evaluated by international bodies like JECFA. While it is structurally similar to Vitamin C, it does not provide the same nutritional benefits. Evidence does not suggest adverse health effects at typical consumption levels.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.