Comparison
Sodium erythorbate vs Sodium Nitrite
The short answer
They are not the same salt. Sodium erythorbate is an antioxidant that keeps cured meat pink. Sodium nitrite is the curing salt that prevents botulism. Bacon often lists both.| Side by side | Sodium erythorbate (Sodium isoascorbate) | Sodium Nitrite |
|---|---|---|
| Safety score | 88/100 Generally safe | 40/100 Best to avoid |
| What it is | Mirror image of vitamin C | Curing salt |
| Main job | Keeps color and slows stale fats | Prevents botulism and keeps meat pink |
| A nitrite? | No ✓ Better | Yes |
| Useful vitamin C? | No | No |
| Daily limit | EFSA: 6 mg/kg; JECFA: none set ✓ Better | 0.07 mg/kg |
| Safety score | 88 ✓ Better | 40 |
Swapping one for the other
You can't swap one for the other. The nitrite is what makes the cure safe from botulism. To avoid both, choose fresh meat instead of bacon, ham and hot dogs.
Common questions
Why are both on my bacon?
Nitrite cures the meat. Sodium erythorbate is added with it as an antioxidant. Seeing both names does not mean a double dose of nitrite.