Sodium Erythorbate

Flavors + Colors

Sodium erythorbate is the sodium of erythorbic acid, a highly refined food-grade chemical closely related to vitamin C, synthesized from sugar, and used as a color fixative. It is most commonly used to bring out the red color in cured meats.
Health Impact
Sodium erythorbate is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and other regulatory bodies. Extensive studies have shown no significant health risks associated with consuming sodium erythorbate at typical levels found in food. It has low acute toxicity, meaning it is unlikely to cause harm from a single exposure. Available data suggests no link to genetic damage or cancer development. While generally safe, long-term studies on the effects of high sodium erythorbate intake are limited. As with any food additive, moderation is key. Consuming excessive amounts of sodium erythorbate, particularly over a long period, may lead to potential health problems, although more research is needed to confirm this.
Scientific Opinion on the re-evaluation of erythorbic acid (E 315) and sodium erythorbate (E 316) as food additives
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