Sodium erythorbate E316 is used as food preservative in beverages, and meats and poultry. Although most aren’t side effects by consumption of the Sodium erythorbate E316, it has been linked with allergic reactions, gout-like symptoms, and kidney stones.
What Is Sodium Erythorbate E316?
Sodium Erythorbate E316 is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodiumsalt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrate reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. It helps improve flavor stability and prevents the formation of fungus. After sulfates were banned by the U.S. Food and Drug Administration there was an increase in the use of Sodium Erythorbate as food preservatives.
Possible Side Effects of Sodium Erythorbate E316
Though Sodium Erythorbate E316 is regarded as safe supplement, there maybe some side effects:
Possible short-term side effects
- body flushing
Possible long-term side effects
- kidney stones (in people with a history of kidney stones)
- trigger gout symptoms (in people with a history of gout)
GRAS Affirmation: Yes
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Sodium Erythorbate E316 is considered safe.
Special Populations Precaution
There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to Sodium Erythorbate E316 populations. Better consult to your doctor if you would like to intake Sodium Erythorbate E316.
1. The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs. [J Food Sci Technol. 2013 Jun] Author: Karpińska-Tymoszczyk M.
2. The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions. [Br Poult Sci. 2010 Dec] Author: Karpińska-Tymoszczyk M.
3. Comparison of ascorbic acid and sodium erythorbate: Effects on the 24h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres. [Meat Sci. 2007 Jan] Author: Mancini RA, Hunt MC, Seyfert M, Kropf DH, Hachmeister KA, Herald TJ, Johnson DE.
4. Assessing plant response to ambient ozone: growth of ozone-sensitive loblolly pine seedlings treated with ethylenediurea or sodium erythorbate. [Environ Pollut. 2003] Author: Manning WJ, Flagler RB, Frenkel MA.
5. Innovation in sodium erythorbate production: the use of membrane-reactors. [Ann Chim. 2001 Mar-Apr] Author: Spigno G, Pagella C, De Faveri MD.