Sodium erythorbate is a food-grade antioxidant derived from erythorbic acid. It offers superior water solubility compared to its acid form. It is one of the most commonly used antioxidants in the meat processing industry, where it accelerates the curing reaction and promotes uniform color development in products containing nitrite.
The compound effectively scavenges oxygen and free radicals, protecting against oxidative degradation of flavors, colors, and nutrients. Sodium erythorbate provides equivalent antioxidant performance to sodium ascorbate at a significantly lower cost. It is approved globally for use in a wide range of food products and is available in various particle sizes for different manufacturing needs.