Comparing E316 - sodium erythorbate vs E251 - Sodium nitrate

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Overview

E316 - sodium erythorbate

Sodium erythorbate (E316) is an antioxidant used to keep foods tasting and looking fresh. It is best known for helping cured meats keep their pink color and for speeding the curing process, especially when used with nitrite. It is widely authorized by food safety agencies for these roles.

E251 - Sodium nitrate

Sodium nitrate (E251) is a preservative used mainly in long-cured meats and a few traditional cheeses. In these foods, it acts as a slow source of nitrite, which helps keep the food safe and keeps the cured color and flavor. When used within regulations, it is considered safe for the general population.

Synonyms

E316

sodium erythorbate

E251

Sodium nitrate

Functions

antioxidant colour retention agent

preservative

Origins

Microbiological

Synthetic

Mineral

Products

Found in 7,337 products

Found in 818 products

Search rank & volume

#2312.6K / mo🇺🇸U.S.

#7931K / mo🇺🇸U.S.

Awareness score

×0.05

under-aware

×5.52

over-aware

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Popular questions

Is sodium erythorbate bad for you?
No—regulators consider it safe at permitted food-use levels; most people tolerate it well, though very large intakes may cause mild gastrointestinal upset.
Is sodium erythorbate gluten free?
Yes. It’s a pure antioxidant made from sugars and contains no wheat, barley, or rye proteins, though you should check the overall product for other gluten sources.
What is sodium erythorbate made from?
It’s the sodium salt of erythorbic acid, produced by fermenting sugars (e.g., from corn, sugar cane, or beets) and then neutralizing with sodium—despite myths, it’s not made from earthworms.
Is sodium erythorbate a carcinogen?
No. It is not classified as a carcinogen and, in cured meats, it actually helps inhibit formation of carcinogenic nitrosamines.
What is sodium erythorbate used for in food?
It’s an antioxidant used mainly in cured meats to speed nitrite curing, maintain a pink color, improve flavor stability, and reduce nitrosamine formation; it’s also used in some beverages and baked goods.