Sodium Erythorbate is an antioxidant preservative that is the sodium salt of Erythorbic acid (produced by fermentation of food grade starch). It is a food additive. In meat curing, it controls and accelerates the nitrite curing reaction and maintains the color brightness.
Sodium Erythorbate is used in frankfurters, bologna and other cured meats.
it is used predominantly in meats, poultry, and soft drinks.
