Sodium Erythorbate E316
reducing_agent — Primarily synthetic.
Sodium D-erythorbate
CAS: 6381-77-7
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Sodium Erythorbate?
Sodium erythorbate is the sodium salt of erythorbic acid (E315), used as an antioxidant and color stabilizer in cured and processed meats, poultry products, and fish. It is particularly valued in processed meat manufacturing for accelerating the curing process with nitrites — reducing the time required for color development and improving the consistency of the red cured color. JECFA considers it acceptable with no numerical ADI. EFSA reviewed it in 2016 as part of the erythorbic acid group. Widely approved and used in meat processing industries globally.
? Did You Know?
Sodium Erythorbate isn't just a food additive — it's also used in cosmetics.
Detailed Regulatory Assessment
United States (FDA)
Generally recognized as safe
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Produced by neutralizing erythorbic acid with sodium hydroxide or sodium carbonate.
Applications Beyond Food
Antioxidant