E316 — Sodium Erythorbate

E316 is a synthetic antioxidant used in the food industry to prevent oxidation, thereby extending the shelf life of various products. It is the sodium salt of erythorbic acid and is chemically related to vitamin C.

Danger Level: 1 (Generally Safe) – Sodium Erythorbate is generally recognized as safe (GRAS) when used within regulated limits. However, excessive consumption may lead to mild gastrointestinal discomfort.

Purpose in Products

Sodium Erythorbate serves several functions in food products:

  • Antioxidant: Prevents oxidation, maintaining color and flavor stability.
  • Curing Accelerator: Speeds up the curing process in meats by facilitating the reduction of nitrite to nitric oxide, which helps retain the pink coloring.

Common applications include:

  • Processed Meats: Such as sausages, hot dogs, and bacon.
  • Beverages: Including soft drinks and fruit juices.
  • Canned and Frozen Fruits and Vegetables: To preserve color and flavor.
  • Baked Goods: To maintain freshness.

Health Considerations

Sodium Erythorbate is generally considered safe for consumption. Some considerations include:

  • Digestive Issues: Excessive intake may cause mild gastrointestinal discomfort, such as diarrhea or abdominal cramps.
  • Allergic Reactions: Rarely, individuals may experience allergic reactions.

The European Food Safety Authority (EFSA) has established an acceptable daily intake (ADI) of 6 mg/kg body weight for Sodium Erythorbate. 

Impact on Children

There are no specific concerns regarding the consumption of Sodium Erythorbate in typical dietary amounts for children. However, monitoring intake is advisable to prevent excessive consumption.

Impact on Taste

Sodium Erythorbate is generally used in low concentrations that do not affect the taste of food products.

Compatibility with Other Additives

Sodium Erythorbate is compatible with various food additives and is often used alongside nitrites in cured meats to enhance color retention and prevent the formation of harmful nitrosamines.

Natural Occurrence

Sodium Erythorbate does not occur naturally and is synthesized from sugars derived from sources such as beets, sugarcane, and corn. It is usually produced via a fermentation process from D-glucose by bacteria like Pseudomonas fluorescens. 

Alternatives and Substitutes

Depending on the application, alternatives to Sodium Erythorbate may include:

  • Natural Antioxidants: Such as tocopherols (Vitamin E) and ascorbic acid (Vitamin C).
  • Other Synthetic Antioxidants: Like Erythorbic Acid (E315).

Regulation

Sodium Erythorbate (E316) is approved for use as a food additive in many countries, including those in the European Union and the United States. Regulatory agencies have established guidelines to ensure its safe use in food products.

Conclusion

E316 (Sodium Erythorbate) is a synthetic antioxidant used to extend the shelf life of various food products by preventing oxidation. While generally considered safe within regulatory limits, excessive consumption may lead to mild gastrointestinal discomfort.