Sodium Erythorbate vs Sodium Ascorbate vs Ascorbic Acid
What Are They? How Do They Compare?
Sodium Erythorbate is an antioxidant that is the sodium salt of erythorbic acid (produced by fermentation of food grade starch). In the dry state, it is non-reactive, but when mixed with water, it reacts with atmospheric oxygen and other oxidizing agents. In meat curing, it controls and accelerates the nitrite curing reaction and maintains the color brightness. It is used in frankfurters, bologna, and cured meats. Sodium Erythorbate should always be added when using curing salt (nitrites/nitrates). This is because, when used in sausages, the processing time can be cut down (up to one-third), as the erythorbate accelerates the rate of curing by breaking down the nitrite and speeding up the setting of the pink colour pigment.
The antioxidant properties of erythorbate helps prevent rancidity, and prevents colour fading of sliced meats.
Sodium Erythorbate is a more stable product compared to sodium ascorbate, and has the identical antioxidant effect.
Usage levels will range from 0.04% – 0.15%. Suggested use amounts for sausage, corned beef = 55 grams / 100 kg of meat; for hams = 250 gram/100 litre of pickle.
Sodium Ascorbate is an antioxidant that is the sodium form of ascorbic acid. In water, it readily reacts with atmospheric oxygen and other oxidizing agents. It has the same qualities as Sodium Erythorbate, but with added Vitamin C.
1 part Sodium Ascorbate = 1.09 parts Sodium Erythorbate
Ascorbic Acid is also known as Vitamin C, a water-soluble vitamin. It is more reactive, and more difficult to blend with other ingredients. Market price is generally 20 – 25% higher than Sodium Erythorbate.
1 part Ascorbic Acid = 1 part Sodium Erythorbate