E316 - sodium erythorbate

Origin

Sodium erythorbate is a sodium salt of erythorbic acid, which is stereoisomer of sodium ascorbate (vitamin C). It is synthetically produced through a fermentation process involving glucose or sucrose. It is not a vitamin, nor does it have vitamin activity, but it is a powerful antioxidant. It is derived from sources like corn, beets, or sugar cane.

Usage

Sodium erythorbate is primarily used as a food additive to inhibit color and flavor changes in foods. It is commonly used in processed meats, canned fruits and vegetables, and beverages. It functions as an antioxidant, reducing agent, and preservative. By scavenging oxygen, it prevents oxidation reactions that can lead to browning, rancidity, and loss of flavor. It is particularly effective in preserving the pink color of cured meats like ham, bacon, and sausages. The typical usage level varies depending on the application but is generally in the range of 50-200 ppm.

Side Effects

Sodium erythorbate is generally recognized as safe (GRAS) by regulatory agencies like the FDA. Studies have shown that it has low toxicity. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) due to its low toxicity. Some individuals may experience mild gastrointestinal discomfort if consumed in very large quantities, but this is rare. Allergic reactions are uncommon, but possible. It is considered safe for most people at the levels typically used in food.

Regulatory Status

Sodium erythorbate is approved for use as a food additive in many countries, including the United States, Canada, the European Union, and Australia. In the United States, it is regulated under the FDA's GRAS regulations. In the European Union, it is designated as E316 and is permitted for use in various food categories according to Regulation (EC) No 1333/2008. These regulations specify the maximum permitted levels in different food products.