Sodium Erythrobate

Sodium erythorbate is the sodium salt of erythorbic acid, a form of vitamin C. It is synthesized from corn starch through a fermentation process. It is commonly used as an antioxidant in processed foods.

Manufacturers add sodium erythorbate to help preserve the color and flavor of processed meats and other foods. It prevents the browning of cured meats and helps maintain their pinkish-red color. It is also used in some beverages and baked goods.

Sodium erythorbate is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) when used as a food additive. It is considered a safe antioxidant with no known adverse health effects at typical consumption levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated it and established an acceptable daily intake.