Ingredient Information

Function

Sodium erythorbate, also known as erythorbic acid or sodium isoascorbate, is used in processed meats to retain color. It does so by preventing meat oxidation, and is therefore classified as an antioxidant.

Other Use and Industries

NONE KNOWN

Health Effects

Aside from its ability to increase blood pressure, no negative health effects from sodium erythorbate have been noted. In fact, use of this safe color preservative has increased after discovery of the dangerous health effects of sulfites and nitrites.

Sodium erythorbate is a source of sodium, which can increase blood pressure. Though it does so in the same way that sodium chloride does, sodium erythorbate is used in much lower quantities in foods, and is not a substantial source of dietary sodium.

Foods made with sodium erythorbate tend to be high in overall sodium, however, because they are mostly processed meat products like bacon, sausage and cold cuts. Individuals with heart conditions, hypertension, kidney disease and diabetes should limit consumption of these foods.

Origins

Sodium erythorbate is virtually identical to vitamin C, but does not have the same nutritional value. Erythorbic acid is made from sugar and sodium to create this salt. Despite the popular misconception, sodium erythorbate is not made from earthworms.