FAQ About Sodium Erythorbate (E316, CAS 6381-77-7)

Q1: What is Sodium Erythorbate, and what is the difference from Vitamin C?

A1: Sodium Erythorbate (CAS 6381-77-7, E316) is a water-soluble food antioxidant and color fixative, a stereoisomer of L-Ascorbic Acid (Vitamin C). It has nearly no vitamin activity but delivers far stronger and more stable antioxidant performance. Unlike Vitamin C, it focuses purely on food oxidation resistance, browning prevention and color retention without affecting food nutrition and taste, making it more suitable for large-scale food industrial processing.

Q2: Is Sodium Erythorbate safe for food use?

A2: Absolutely safe. It is globally approved by JECFA, FDA, EFSA, FCC, Halal and Kosher certifications. JECFA has set no specific ADI (Acceptable Daily Intake) limit, confirming its low toxicity and high safety. It is a legal and mainstream food additive compliant with international food safety standards, with no harmful residues after use.

Q3: What are the main application scenarios and recommended dosage?

A3: It is widely used in multiple food industries with standardized dosage: - Meat products (sausage, ham, bacon): Max 1.0g/kg, for color fixing and nitrosamine inhibition - Beverages & fruit products: 50–200ppm, for anti-browning and clarity maintenance - Seafood: 0.5–1.0g/kg, prevent darkening and fishy odor - Bakery & instant noodles: Max 0.2g/kg, resist oil rancidity

Q4: Why does Sodium Erythorbate turn food yellow or solution dark?

A4: Pure dry sodium erythorbate powder is stable. The discoloration is mainly caused by external factors: its aqueous solution is sensitive to high temperature, strong light, and iron/copper metal ions, which will trigger oxidation and cause yellowing. It is recommended to prepare the solution on-site, avoid metal containers, and seal products tightly during storage and processing.

Q5: Can it replace Vitamin C in food production?

A5: For food preservation, color retention and anti-oxidation purposes, it is the best substitute for Vitamin C. It has lower cost, better stability and stronger anti-oxidation effect. For products requiring vitamin nutritional fortification, it can be used in combination with Vitamin C to balance nutrition and preservation effect.

Q6: What is the shelf life and correct storage method?

A6: The shelf life is 24 months under standard storage conditions. Please store it in a cool, dry, dark and ventilated warehouse, keep tightly sealed, and isolate from oxidants, iron and copper metal materials. Long-term exposure to air and high humidity will cause powder agglomeration and reduce activity.

Q7: What specifications and packaging can you provide?

A7: We supply 98.0%–100.5% high-purity food-grade sodium erythorbate, available in fine powder and 20–80 mesh granular forms. Standard packaging is 25kg paper-plastic composite bags/ fiber drums with inner PE liners. Customized small packaging (10kg) and jumbo bags are supported according to customer requirements.

Q8: What documents can you provide for customs clearance?

A8: We can provide complete export documents including COA, MSDS, factory qualification certificates, Halal, Kosher, ISO22000 and HACCP certificates, meeting the customs clearance and market access requirements of Europe, America, Southeast Asia, Middle East and other global markets.

Q9: Do you support free samples and technical guidance?

A9: Yes. We provide 100g–1kg free test samples for customer quality inspection. Our professional technical team can offer targeted dosage suggestions and formula matching solutions according to different food processing technologies, helping customers optimize product quality and reduce production costs.

Q10: How to label Sodium Erythorbate on food packaging?

A10: For global sales, it can be labeled as Sodium Erythorbate (general international name) or E316 (EU standard). It can be marked as Antioxidant (E316) to meet local food labeling regulations of different countries and regions.