My diet:

E316 Sodium erythorbate (Sodium isoascorbate)

E316AntioxidantsOrigin: Fermented
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Every diet

VeganYes

Fermented from starch. The meat it's added to usually isn't vegan.

Gluten-freeYes

Made from a purified starch syrup that is then fermented and crystallized.

HalalYes
KosherYes
KetoYes

Used in tiny amounts. It isn't a sweetener.

Low-FODMAPYes
The short answer
Sodium erythorbate (E316) is not sodium nitrite and not vitamin C. It's an antioxidant in bacon, ham and hot dogs that keeps the color. EFSA considers normal food use safe.
Generally safe

Fine for most people at normal amounts.

E-numberE316
Comes fromFermented
What it doesAntioxidants
Glycemic index—
Daily limit6 mg/kg
Also calledSodium erythorbate, Sodium isoascorbate

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved with limits
🇨🇦 Health CanadaApproved with limits
CaliforniaNo extra rules

FDA's 1979 SCOGS review found no evidence of a hazard. The sodium salt has no line of its own in 21 CFR. EFSA's 2016 limit is 6 mg per kg of body weight, and the EU caps it at 500 mg/kg in cured meat. JECFA set no numerical limit in 1990. Health Canada allows it in curing pickle, with caps such as 150 ppm in canned applesauce.

How much is too much? (Acceptable Daily Intake)

420 mgper day is the safe upper limit

Based on 6 mg per kg of body weight (EFSA / JECFA). A 20 kg (44 lb) child: 120 mg a day.

What is it?

Sodium erythorbate is the mirror image of vitamin C. It grabs oxygen, so fats stay fresh and cured meat keeps its pink color. It does not replace the nitrite in the cure.

Where it comes from: EFSA says the usual process ferments a food-grade starch syrup with bacteria, then converts that into the sodium salt. A fully chemical route is also described.

Why it’s in food

  • Keeps cured meat from turning gray
  • Slows fats from going stale
  • Goes into the curing pickle for ham, bacon and sausage
  • Protects color in some preserved fish

Often found in

BaconHamHot dogsSausageCanned clamsPreserved fish

Also listed as: Sodium erythorbate, Sodium isoascorbate, Erythorbic acid, sodium salt

Health & gut impact

Not vitamin CConcern

It is a mirror image of vitamin C. JECFA found it is poorly absorbed and poorly stored, so it is not a useful source of the vitamin.

JECFA (1990)

Safety reviewBenefit

EFSA kept a daily limit of 6 mg per kg of body weight and found that estimated diets stay under it. The EU limit in cured meat is 500 mg/kg, alone or combined with erythorbic acid.

EFSA Panel on Food Additives (2016)

What can I use instead?

Ascorbic acid (vitamin C)

Ratio: To label

Best for: Color in cured meat

Fresh unprocessed meat

Ratio: N/A

Best for: Skipping the cure

Related

Sodium erythorbate vs Sodium Nitrite

More antioxidants:

Ascorbic Acid (Vitamin C) E300Ascorbic acid (E300) is plain vitamin C. It keeps food from browning and is one of the safest additives there is.Generally safeBHA (Butylated Hydroxyanisole) E320BHA (E320) is a synthetic preservative that keeps fats fresh. The US National Toxicology Program lists it as "reasonably anticipated to be a human carcinogen."Best to avoidBHT (Butylated Hydroxytoluene) E321BHT (E321) is a synthetic preservative in cereal and snacks. It's approved, but evidence on long-term effects is mixed, and many brands have dropped it.Use in moderationPropyl gallate E310Propyl gallate (E310) is a synthetic antioxidant that keeps oils and meats from going rancid, often paired with BHA and BHT. It's legal in small amounts, but the evidence on long-term safety is mixed.Use in moderation

Common questions

Is Sodium erythorbate safe?

Generally safe (88/100). FDA's 1979 SCOGS review found no evidence of a hazard. The sodium salt has no line of its own in 21 CFR. EFSA's 2016 limit is 6 mg per kg of body weight, and the EU caps it at 500 mg/kg in cured meat. JECFA set no numerical limit in 1990. Health Canada allows it in curing pickle, with caps such as 150 ppm in canned applesauce.

Is Sodium erythorbate vegan?

Yes. Fermented from starch. The meat it's added to usually isn't vegan.

Is Sodium erythorbate gluten-free?

Yes. Made from a purified starch syrup that is then fermented and crystallized.

Is sodium erythorbate the same as sodium nitrite?

No. Nitrite is the curing salt. Sodium erythorbate is an antioxidant often listed next to it. It is not a second nitrite.

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Scientific sources & regulatory citations
  • EFSA OpenFoodTox: E316
  • JECFA (1990)
  • EFSA Panel on Food Additives (2016)

Last checked against FDA, EFSA and Health Canada records: November 2, 2026 · INS 316 · CAS 6381-77-7