Sodium Erythorbate is an antioxidant preservative that is the sodium salt of Erythorbic acid (produced by fermentation of food grade starch). In meat curing, it controls and accelerates the nitrite curing reaction and maintains the color brightness. It is used in frankfurters, bologna and other cured meats. Sodium Erythorbate should always be added when using curing salt (nitrates/nitrites). For example when used in sausages, the processing time can be cut down (by 1/3), as the Erythorbate accelerates the rate of curing by breaking down the nitrite and speeding up the settling of the pink color pigment. The antioxidant properties of Erythorbate helps prevent rancidity and color fading of sliced meats. Sodium Erythorbate is a more stable product compared to sodium ascorbate, and has the identical antioxidant effect.
Packaging: 25 kg carton
