Sodium Erythorbate

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What is sodium erythorbate? Sodium erythorbate is a food additive used mainly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus enabling a faster cure and helping to retain the meats’ pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability in products. Sodium erythorbate can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.

Sodium erythorbate is produced from sugars derived from different natural sources, such as beets, sugar cane, and corn. Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. In its dry, crystalline state it is nonreactive. However, when in a solution with water it reacts with atmospheric oxygen and other oxidizing agents, making it a useful antioxidant.

Warning: Do not use this product for anything other than its intended purpose.  Misuse of our products will result in permanent account suspension and can lead to harm, injury, or death.  Professional use only.


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