Sodiumerythorbate
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What it is
Sodium erythorbate is a synthetic antioxidant. It is the sodium salt of erythorbic acid, which is an isomer of ascorbic acid (Vitamin C). It is produced commercially through a fermentation process using a specific strain of bacteria.
Why it's used
Manufacturers add sodium erythorbate to cured meats and other processed foods to preserve color and flavor, and to speed up the curing process. It acts as an antioxidant, preventing spoilage and maintaining the desired pinkish-red color in products like bacon and ham.
Health notes
In the United States, sodium erythorbate is generally recognized as safe (GRAS) by the FDA for use as an antioxidant. It is also approved as a food additive. International bodies like JECFA and EFSA have evaluated it. At typical consumption levels, it is not associated with adverse health effects. Some studies have explored its antioxidant properties, but more research is needed to fully understand its long-term impacts.
Allergen info
Sodium erythorbate is not derived from any of the nine FDA major allergens. It does not contain gluten.