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Sodium Erythorbate (E 316)

Last reviewed October 19, 2026

In plain words: Sodium erythorbate (E 316) is used in cured meat and poultry products to help the cured color form faster and stay stable during storage.

What does the science say?

Sodium erythorbate (E 316) is an antioxidant used in cured meats; it also helps reduce nitrosamine formation. Our review of this claim: supported.

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Sources

  1. 9 CFR 424.21 (eCFR, checked 2026-10-19). Link

This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.