Back to catalogSafety
E316AntioxidantLow concern
Sodium Erythorbate
In plain words
The short version
The D-isomer salt of ascorbic acid — used as a curing-meat antioxidant equivalent to ascorbate but without vitamin activity.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
ADI not specified. Considered safe at food levels. Not biologically active as vitamin C — does not contribute to nutritional vitamin C status.
The detail
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.
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.
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.
Permitted globally for cured-meat use. Specific maximum levels apply.
Sources
- JECFA database — Sodium erythorbate (INS 316), evaluation 1990 (37th meeting) — WHO / Joint FAO/WHO Expert Committee on Food Additives, 1990. Safety: JECFA ADI not specified
- European Commission Food Additives Database — E 316 Sodium erythorbate — European Commission, DG SANTE, 2026. EU: cured/preserved meat products at 500 mg/kg; some fish products at 1500 mg/kg
- FDA Substances Added to Food inventory — Sodium erythorbate — U.S. Food and Drug Administration, 2026. US: listed food substance (antioxidant, color adjunct), SCOGS report no. 59
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.