Sodium Erythorbate
Also known as: D-isoascorbate, Erythorbic Acid, Sodium salt
Antioxidants
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Sodium Erythorbate is an antioxidant that preserves the pink color and flavor of cured meats, prevents browning in canned and frozen produce, and reduces oxidation in seafood and baked goods.
Commonly found in
- —Cured and processed meats (sausages, hot dogs, ham)
- —Canned and frozen fruits and vegetables
Key functions
- —Preserves color and flavor
- —Prevents oxidative browning and spoilage
Potential Risks and Side Effects
- 01Generally considered safe for consumption within regulated limits
- 02In very high amounts, may cause gastrointestinal discomfort, such as stomach cramps or diarrhea
- 03Can interfere with some laboratory vitamin C tests due to structural similarity to ascorbic acid, though it does not significantly affect vitamin C metabolism