Sodium Erythorbate (C6H7NaO6) is a food additive used predominantly in 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.
- In food processing, sodium erythorbate is used to keep a wide variety of foods fresh — from meats to canned fruits and vegetables, as well as wines, jams and soft drinks. When used in pickled products, it prevents cancer-causing chemicals called nitrosamines from forming. Sodium erythorbate has antioxidant properties that are more potent than ascorbic acid. It inhibits the oxidation of food, which helps keep the food fresh.
- As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316.
- If you’re sensitive to sodium erythorbate, you may experience side effects like headaches, dizziness, fatigue, lethargy and body flushing. There are no reports of hospitalization from these side effects. If you experience these side effects and you suspect it’s related to consuming foods with sodium erythorbate, however, consult your doctor. Other food substances may cause similar effects if you’re sensitive, so it may be a good idea to keep a food diary to help your doctor determine the cause.
D-Isoascorbate; Erythorbic acid, sodium salt; E316; Araboascorbic acid, monosodium salt, D- (6CI); D-erythro-Hex-2-enonic acid, γ-lactone, monosodium salt (8CI,9CI); Erbit N; Eribate N; Isoascorbate C sodium; Isona; Sodium isoascorbate
Source: LiveStrong, http://www.livestrong.com/article/340989-sodium-erythorbate-side-effects/