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E316 Sodium Erythorbate: Food Additive Explained

E316 (sodium erythorbate) is an approved food additive used as an antioxidant in meat and cured products to preserve colour, freshness, and shelf life.

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Things worth knowing about "E316"

E316 (sodium erythorbate) is an approved food additive used as an antioxidant in meat and cured products to preserve colour, freshness, and shelf life.

What is E316 (Sodium Erythorbate)?

E316, commonly known as sodium erythorbate, is a synthetically produced food additive belonging to the group of antioxidants. It is the sodium salt of erythorbic acid (E315), which is a stereoisomer of ascorbic acid (Vitamin C). Despite its structural similarity to Vitamin C, sodium erythorbate has very limited antioxidant activity within the human body.

Production and Chemical Properties

Sodium erythorbate is produced industrially through the fermentation of sugars or via chemical synthesis derived from ascorbic acid. It appears as a white, odourless powder that is highly soluble in water. Its chemical formula is C₆H₇NaO₆.

Use in Food Products

E316 is primarily used in the following food categories:

Meat and cured products: Cured meats such as ham, salami, and bacon
Fish products: Canned fish and cured fish preparations
Beverages: Fruit juices and alcoholic beverages

In meat processing, E316 is frequently combined with curing salt (sodium nitrite). It accelerates the colour-fixing process in cured meats and stabilises the characteristic red colour by slowing the oxidation of myoglobin. It also helps inhibit bacterial growth, thereby extending product shelf life.

Mechanism of Action

As an antioxidant, sodium erythorbate donates electrons to neutralise reactive oxygen species (free radicals) that would otherwise cause chemical deterioration of food products. When used alongside nitrite, E316 also reduces the formation of nitrosamines -- potentially carcinogenic compounds that can form when nitrite reacts with amines. This is considered a significant health benefit of using E316 in cured meat products.

Health Assessment and Safety

Sodium erythorbate is considered safe by the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). No Acceptable Daily Intake (ADI) value has been established, which indicates that there are no health concerns at the levels typically consumed through food.

In rare cases, very sensitive individuals may experience mild symptoms such as headaches or dizziness; however, a direct causal link to E316 has not been clearly established. Individuals with known hypersensitivity to ascorbic acid should exercise caution given the structural relationship between the two compounds.

Labelling Requirements

Under the EU Food Additives Regulation (Regulation (EC) No 1333/2008), E316 must be declared in the ingredient list of a food product either as E316 or as sodium erythorbate. This allows consumers to clearly identify the additive in food products.

References

European Food Safety Authority (EFSA): Re-evaluation of erythorbic acid (E 315) and sodium erythorbate (E 316) as food additives. EFSA Journal, 2016.
FAO/WHO Joint Expert Committee on Food Additives (JECFA): Monograph on Sodium Erythorbate. WHO Food Additives Series.
Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives.

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