Sodium Erythorbate (E316) · Highly Soluble Antioxidant & Colour Protection for Cured Meats & Processed Foods

Key characteristics

• Chemical name: Sodium erythorbate, the sodium salt of erythorbic (isoascorbic) acid; food additive E316.
• Chemical relationship: Stereoisomer-related to ascorbic acid, with similar reducing and antioxidant behaviour but no vitamin C activity.
• Appearance: typically a white to slightly yellowish, crystalline powder or granules, odourless or nearly odourless, with a slightly salty-acidic taste.
• Solubility:
  • Very soluble in water, allowing rapid preparation of brines, injections and marinades,
  • Slightly soluble in ethanol; practically insoluble in non-polar solvents.
• Stability:
  • Stable in dry form when protected from heat, light, moisture and oxidising agents,
  • In solution, stability depends on pH, oxygen level, metals and temperature; best stability is generally at slightly acidic pH and lower temperatures.
• Functional role:
  • Acts as a reducing agent that helps consume oxygen and reactive species,
  • Promotes and stabilises cured meat colour in combination with nitrites/nitrates,
  • Helps reduce oxidative rancidity in fats and oils,
  • Supports flavour, aroma and pigment stability in processed foods and beverages.
• Comparison with erythorbic acid:
  • Erythorbic acid (E315) is the free acid form, typically used where acidification or dry blending with low moisture is needed,
  • Sodium erythorbate offers faster dissolution in brines and injection solutions, making it a natural choice for meat and poultry processing.

Atlas supports R&D teams in choosing between sodium erythorbate and other antioxidant systems, and in optimising dosage, pH and process conditions for specific meat, poultry, canned and beverage applications.

Indicative specification points

Final specifications are agreed for each grade and project. Typical food-grade sodium erythorbate (E316) parameters include:

• Assay: generally about 98.0–102.0% sodium erythorbate (on dried basis), in line with accepted standards.
• Identification tests: confirm erythorbate structure and sodium salt via suitable chemical and spectroscopic methods.
• Specific optical rotation: within defined limits to verify stereochemistry and product identity.
• Loss on drying: restricted to ensure stable assay and flow properties.
• Sulphated ash / residue on ignition: limited to indicate low inorganic impurities.
• pH (in aqueous solution): controlled range when dissolved in water to support consistent performance in brines.
• Heavy metals & selected elements: limited in accordance with food additive purity criteria.
• Related substances & impurities: maintained within specification to ensure predictable antioxidant behaviour.
• Microbiological quality: low counts suitable for use in food and beverage processing under good manufacturing practice.
• Particle size / form: available as fine crystalline powder or more granular forms to support low dust, easy dosing and rapid dissolution.

Each batch is supplied with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documents (GMO/allergen status, origin, contaminants, dietary suitability, residual solvent information, Halal/Kosher certificates, etc.) can be provided from qualified manufacturers as required by your QA and regulatory teams.

Cured meats & poultry*

• Cooked and dry sausages – promotes and stabilises cured colour, while helping to limit oxidation and off-flavours.
• Hams, bacon and deli meats – used in brines and injection solutions to support uniform cured colour development, improved colour retention and shelf-life.
• Smoked meats and poultry – helps protect colour, flavour and oxidative stability during thermal processing, smoking, storage and distribution.
• Injection, tumbling and marination systems – sodium erythorbate dissolves rapidly in brines and marinades containing nitrite/nitrate, salts, phosphates, sugars and flavours, enabling consistent antioxidant dosing.

*Use in meat and poultry is governed by local regulations on antioxidants and curing agents. Manufacturers must confirm permitted food categories, maximum levels, nitrite/erythorbate combinations and labelling rules in each target market.

Canned & processed foods

• Canned meats and meat products – contributes to colour and flavour stability during thermal processing and storage.
• Canned vegetables and prepared foods – used as part of antioxidant systems to help maintain colour and sensory quality.
• Ready meals & soups – can be used in certain prepared dishes to help limit oxidative changes in fats, pigments and flavours, where authorised.

Beverages & other applications

• Beverage concentrates & syrups – in selected systems, sodium erythorbate can help protect flavour and colour components, often in combination with acidulants and metal chelators.
• Fruit and vegetable preparations – may be used to support colour stability and antioxidant protection in fillings, sauces and prepared products.

Formulation guidance

• Dosage & legal limits:
  • Typical use levels are in the mg/kg or low g/kg range, depending on the product and jurisdiction,
  • Local regulations define maximum permitted levels, carry-over rules and combined use with nitrites/nitrates.
• Synergy in meat systems:
  • Used alongside sodium nitrite/nitrate, phosphates, salt and other curing agents,
  • Helps accelerate the formation of cured colour and may support optimised nitrite strategies within legal limits.
• pH and process conditions:
  • Best performance usually at slightly acidic pH,
  • Excessive heating or prolonged exposure to air in solution can consume antioxidant capacity; processing steps should be optimised accordingly.
• Addition method:
  • Commonly added as a dissolved ingredient in brines, injection solutions and marinades,
  • Can also be incorporated as a dry blend component in compound seasonings and functional mixes.
• System design:
  • Often combined with chelation agents, other antioxidants (ascorbates, tocopherols, plant extracts) and protective packaging (MAP, vacuum, etc.) for robust shelf life,
  • R&D teams should verify the impact of sodium erythorbate on colour, flavour, texture and analytical markers within their specific recipes and processes.

Quality & documentation

• Supplied as food-grade sodium erythorbate (E316) with agreed specifications for assay, identity, pH, physical form, impurities and microbiological quality.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet detailing key parameters and test methods.
• Additional documentation can include GMO and allergen status, country of origin, contaminants/heavy metal data, dietary suitability (e.g. vegetarian/vegan where applicable), residual solvent declarations, BSE/TSE statements and Halal/Kosher certificates, depending on the grade and destination markets.
• Manufacturing sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000); certifications and audit support are available on request.
• Customers remain responsible for confirming permitted food categories, maximum levels, additive status, labelling rules and any nutrition/health claims in each country of sale.

Packaging, storage & logistics

• Standard packaging: generally 25 kg fibre drums or multi-wall paper bags with inner liners providing protection against moisture, oxygen and contamination. Alternative packaging formats may be evaluated for specific projects.
• Suitable for full-container or mixed-container loads together with other antioxidants, preservatives, curing agents, seasonings, sweeteners and functional ingredients from the Atlas portfolio.
• Store in a cool, dry place, in tightly closed original packaging, away from heat, light, moisture and oxidising substances to maintain antioxidant strength and physical quality.
• Typical shelf life is defined on the product specification and COA; customers should validate antioxidant performance, colour protection and sensory impact in their own products, processes and packaging formats.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation handled from Ankara, Türkiye.

To receive a tailored quotation, please share your intended applications (cured meats, poultry, canned products, beverages, prepared foods, etc.), process conditions (brine composition, pH, thermal treatments, packaging atmosphere), target antioxidant/colour protection levels, annual volume, packaging needs and documentation/certification requirements (additive status in target markets, Halal, Kosher, non-GMO, specific contaminant limits, etc.). Our team will recommend suitable sodium erythorbate grades and antioxidant system concepts aligned with your technical and regulatory objectives.