Sodium Erythorbate
Erythorbate has no vitamin activity, which is exactly why it is cheaper: it delivers the antioxidant and cure-accelerating effect without the nutrient value meat processors do not need.
Key Specifications
| CAS number | 6381-77-7 |
|---|---|
| E number | E316 |
| Assay | 98-101 percent |
| Dosage | 0.03-0.08 percent |
| Solubility | Very soluble |
| Mesh | 40 / 60 |
Same function as ascorbate at lower cost
Erythorbate has no vitamin activity, which is exactly why it is cheaper: it delivers the antioxidant and cure-accelerating effect without the nutrient value meat processors do not need.
Nitrosamine inhibition
In cured meat it reduces nitrite to nitric oxide and blocks nitrosamine formation, a food-safety function rather than a quality one, which is why it is used even where colour is not a concern.
Typical Applications
- Cured meat and sausage — 0.05 percent with nitrite for colour fixing and safety.
- Beverages — 0.01-0.03 percent as an oxygen scavenger where vitamin claims are not wanted.
Frequently Asked Questions
Is it a vitamin?
No, it has no vitamin C activity, unlike ascorbate.
Can it replace ascorbate?
Yes for antioxidant function; not where a vitamin claim is made.
What is the legal limit in meat?
Usually 500 mg/kg residual in most markets; verify locally.
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