Sodium erythorbate is a food additive that prevents browning and increases the shelf life of food. used in some meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines.
It can be made from sugars derived from different sources, such as beets, sugarcane, and corn.
Dosage:
When used in sausage, add 28g per 45kg, or 2.8g per 4.5kg of meat.
