| Essence |
Sodium Erythorbate (E316) is a synthetic antioxidant and preservative (to increase the shelf life of products) which presents itself as a white to slightly yellow crystalline powder stable in heat of up to 164–172°C. It is the Sodium Salt of Erythorbic Acid (E315). |
| Names |
Sodium D-Isoascorbate, Antiscorbutic factor, Antioxidant R, Erythorbic acid sodium salt, CAS 6381-77-7, Isoascorbic acid sodium, Sodium D-isoascorbate, E316, Sodium Erythorbate, and others. |
| Sourcing |
Glucose is effectively the starting ingredient. But full-on chemical synthesis is also possible. |
| Manufacturing |
After creating the Erythorbic Acid (E315) from the sourcing ingredient, it is combined with Sodium Hydroxide to create the additive. |
| Application |
Antioxidant (synthetic, water-soluble) and preservative. |
| Acceptable Daily Intake |
Up to 3 milligrams on every kilogram of body weight is claimed to be safe. |
| Side Effects |
It can be the reason for dizziness, headaches, fatigue, body flushing, and hemolysis. Gastrointestinal symptoms like vomiting, diarrhea, nausea, and others can happen. Allergic reactions like swelling, itching, hives, difficulty breathing, and others can also happen. Finally, in people with past diseases, it can be responsible for kidney stones and gout symptoms. |
| Benefits |
While it does have some vitamin C activity, this will likely not be anywhere near significant or noticeable. |
| Studies |
65+ studies on Pubmed. Less than 10 studies on safety. |
| Allergens |
None. |
| Diet Restrictions |
None. |
| Health Knight Assessment |
Potentially Harmless. | Category 2 Additive. |
| Products |
Sodium Erythorbate (E316) can be present in processed foods like ham, salami, bacon, and other deli meats, pizzas, various pork, turkey, chicken, beef meat products, all kinds of sausages, sandwiches, premade nuddle-, pasta-, rice- and potato foods, canned meats, burgers, pies, pastries, wines, salads, lardons, and more. |
