Sodium Erythorbate
The short version
The D-isomer salt of ascorbic acid — used as a curing-meat antioxidant equivalent to ascorbate but without vitamin activity.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
The D-stereoisomer of ascorbic acid (vitamin C is the L-isomer). Produced industrially by chemical or fermentation routes. Cheaper than L-ascorbate, hence its prevalence in industrial cured-meat production.
How it's used
Used in cured meats — bacon, ham, hot dogs, deli meats — at 200–500 mg/kg to accelerate cure color development and inhibit nitrosamine formation. The same chemistry as ascorbate but without vitamin C nutritional value.
Safety profile
ADI not specified. Considered safe at food levels. Not biologically active as vitamin C — does not contribute to nutritional vitamin C status.
Physical & chemical properties
White crystalline powder, very soluble in water. Strong reducing agent — interchangeable with ascorbate in cured meat redox chemistry. Same sensitivity to heat, light, and metal ions.
Regulation worldwide
Permitted globally for cured-meat use. Specific maximum levels apply.
Educational information only. Not medical or dietary advice.