Tag: E316

Contrary to the persistent urban myth that it is derived from earthworms, **sodium erythorbate** is a food additive produced through the fermentation of plant-based sugars, such as those from corn or beets.

While both are widely used antioxidants, a common misconception exists regarding their identity, but chemically and biologically, they are distinct. Is sodium erythorbate the same as vitamin C? This question is vital for consumers and food manufacturers to understand the real differences in their composition, purpose, and impact on nutrition.

Sodium erythorbate is a widely used food additive, and its other name is sodium isoascorbate. This synthetic version of ascorbic acid (Vitamin C) acts as a powerful antioxidant, preventing the oxidation that causes discoloration and flavor loss in various food products, particularly cured meats.

According to the Food and Agriculture Organization (FAO), sodium erythorbate is officially known by several chemical names, with 'sodium isoascorbate' being its most common and widely recognized alternative. As a crucial food additive, this antioxidant helps extend the shelf life of various products, from processed meats to canned vegetables.