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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add sodium erythorbate as an antioxidant and preservative, especially in cured meats like …
What it is
Sodium erythorbate is the sodium salt of erythorbic acid, which is a stereoisomer of ascorbic acid (vitamin C). It is typically produced through the fermentation of carbohydrates, such as corn or beet sugar.
Why it's used
Manufacturers add sodium erythorbate as an antioxidant and preservative, especially in cured meats like hot dogs, bacon, and deli meats. It helps to speed up the curing process, maintain the product's color, and prevent the formation of unwanted compounds.
Health notes
Sodium erythorbate is an FDA-approved food additive. It is considered safe for consumption at typical intake levels. JECFA has evaluated sodium erythorbate and set an acceptable daily intake. EFSA has also evaluated its safety. There are no notable controversies regarding its safety when used as permitted.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.