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AntioxidantINS 316
E316
Sodium erythorbate
What you need to know
Sodium erythorbate is a close chemical cousin of vitamin C, used in cured meats to speed curing and keep colour.
In bacon and ham it does a second important job: it suppresses the formation of nitrosamines from nitrite.
Regulators consider it very low concern.
Where it stands, by region
The same additive can be approved in one country and banned in another. This is the divergence that matters most.
| 🇦🇺AU / NZ | Approved Permitted (FSANZ Food Standards Code). |
| 🇪🇺EU | Approved Permitted (EFSA). |
| 🇺🇸US | Approved Permitted (FDA). |
| 🇨🇦CA | Approved Permitted (Health Canada). |
Health evidence
How settled the science is for each area — not how dangerous. “Unknown” means not enough good studies yet.
Hyperactivity & behaviour
Unknown
Allergy & intolerance
Unknown
Gut microbiome
Unknown
Metabolic effects
Unknown
Carcinogenicity
Unknown
Cardiovascular
Unknown
Sodium salt of erythorbic acid (D-isoascorbic acid). JECFA ADI 'not specified'. Used with nitrite to inhibit nitrosamine formation.
Synthesis: Synthetic (vitamin C isomer)ADI Not specified (acceptable)