Sodium erythorbate

What it is

Sodium erythorbate (E316) is an antioxidant that is structurally almost identical to Vitamin C, but it provides no vitamin activity in the human body. It is a highly effective, cheap preservative used extensively in the meat industry.

How it is used in food

Speeds up curing and reduces the nitrite needed in processed meat.

• Hot dogs and sausages
• Bacon and deli meats
• Canned meats
• Beverages (to preserve flavor)

Health and safety

None known.

Its presence usually means less nitrite, lowering overall risk.

Regulatory status

Identification on labels

E-number

E316

Also printed asSodium isoascorbate

Alternatives to this additive

• E301: Sodium ascorbate — The actual Vitamin C salt, which provides the exact same benefits but is slightly more expensive.

How it is made

Contrary to a persistent urban legend, it is NOT made from earthworms. It is synthesized from sugars derived from sources like beets, sugar cane, or corn.

1. Fermentation — Sugars are fermented into 2-keto-D-gluconic acid.
2. Synthesis — The acid is esterified and reacted with sodium hydroxide to form sodium erythorbate.

Worth knowing

The old myth that it’s "made from earthworms" is a hoax (it’s made from sugar).

Conclusion

When you see E316 on a bacon label, it is actually a positive sign. Like E301, it allows manufacturers to use significantly less nitrite (E250) to cure the meat, and it suppresses the formation of harmful nitrosamines when the bacon is fried.

References

• EFSA re-evaluation of erythorbic acid and sodium erythorbate — EFSA
• EFSA evaluation of E315 — EFSA