What is E316?
Complete guide to understanding E316 (Sodium Erythorbate) — a safe synthetic antioxidant used in processed meats
The Quick Answer
E316 (Sodium Erythorbate) is a synthetic antioxidant and curing accelerator — essentially the sodium salt form of erythorbic acid (E315).
It’s used predominantly in processed meats, where it accelerates the curing process, prevents discoloration, and critically reduces formation of carcinogenic nitrosamines.
It’s one of the most extensively studied food additives, approved worldwide, and deemed extremely safe with no documented public health concerns.
📌 Quick Facts
- Chemical Name: Sodium Erythorbate (also Sodium Isoascorbate)
- Other Names: E316 (EU), Sodium salt of erythorbic acid
- Type: Synthetic antioxidant and curing accelerator
- Found in: Cured meats (primary), frozen fish, processed meats, beverages, canned fruits/vegetables
- Safety Status: Approved globally; extremely safe
- Approved by: FDA (GRAS), EFSA, JECFA, Health Canada, FSANZ
- Acceptable Daily Intake: 6 mg/kg body weight/day (EFSA); “not specific” (WHO/JECFA = highest safety)
- Related to: E315 (erythorbic acid — the free acid form; same safety profile)
- Key difference from vitamin C: NOT vitamin C; has no nutritional vitamin activity
What Exactly Is It?
E316 is a synthetic antioxidant created by converting erythorbic acid (E315) into its sodium salt form.
Think of it this way:
– Erythorbic acid (E315): The “free acid” form of the molecule
– Sodium erythorbate (E316): The same molecule with sodium attached; sodium salt form
Why have both forms? The sodium version is more soluble in water, reacts faster, and is better suited to beverages and aqueous food systems. The free acid form works better in oils and fats. Manufacturers choose whichever works best for their application.
Production method: E316 is produced through fermentation of corn sugar or other carbohydrates using the bacterium Pseudomonas fluorescens, then converted to the sodium salt form. The process is entirely sugar-based and fermentation-derived.
FALSE! This myth claims sodium erythorbate comes from ground earthworms. Reality: It’s produced entirely through bacterial fermentation of sugars (corn, beets, sugarcane). The myth likely originated from the similarity of “erythorbate” to “earthworm.” Completely false — zero earthworms involved.
Where You’ll Find It
E316 is one of the most commonly used food additives globally. It appears in thousands of products:
| Food Category | Specific Examples | What It Does |
|---|---|---|
| Cured & Processed Meats | Hot dogs, bologna, sausages, bacon, ham, cured meats, meat products | Accelerates nitrite curing; prevents nitrosamine formation; maintains color; extends shelf life |
| Frozen Fish & Seafood | Frozen fish (especially red-skinned), processed fish, caviar, fish roe | Prevents discoloration and browning during freezing and storage |
| Canned & Frozen Fruits/Vegetables | Canned peaches, frozen berries, canned vegetables | Preserves natural color; prevents oxidation and browning |
| Beverages | Soft drinks, fruit juices, beer, wine | Prevents oxidative browning; stabilizes flavor |
| Oils & Fats | Vegetable oils, edible oils, cooking fats | Prevents rancidity; extends shelf life |
| Other | Baked goods, cereals, snacks, soup mixes, sauces, food supplements | Prevents oxidation and spoilage |
Prevalence: An estimated 5,000+ meat products in Europe alone contain E316, making this one of the most widely used food additives on the planet.
Interesting fact: According to recent studies, approximately 80.7% of processed meats containing E316 also contain nitrites — because E316’s primary function is working with nitrites in the curing process.
Its Critical Role in Food Safety (Meat Curing)
The Dual Function in Processed Meats
E316 serves two critical functions in cured meats:
1. Curing Accelerator:
– Speeds up the conversion of nitrite (preservative) to nitric oxide
– Allows faster curing times
– Maintains the pink/red color consumers expect in cured meats
– Improves efficiency of meat processing
2. Nitrosamine Reduction (Important Public Health Function):
– Cured meats contain sodium nitrite for safety and color
– When meat is cooked, nitrite can react with amines to form nitrosamines
– Nitrosamines are suspected carcinogens (linked to cancer in animal studies)
– E316 reduces the amount of free nitrite available to form nitrosamines
– This minimizes carcinogenic nitrosamine formation while maintaining meat safety
Why Use E316 Instead of E315 (Erythorbic Acid)?
Both are equally safe, but they have different advantages:
| Feature | E315 (Erythorbic Acid) | E316 (Sodium Erythorbate) |
|---|---|---|
| Water solubility | Good | Excellent (much more soluble) |
| Reaction speed | Slower | Faster (better for quick curing) |
| Best for | Oils, fats, solid foods | Beverages, aqueous solutions, meat |
| Cost | Slightly cheaper | Slightly more expensive |
| Safety rating | “Not specific” ADI (JECFA) | “Not specific” ADI (JECFA) |
Why both exist: Manufacturers choose whichever form works best for their specific application. For meats, E316’s superior solubility and reaction speed make it the preferred choice.
Is It Safe?
The Official Position
Regulatory agencies worldwide consider E316 one of the safest food additives available.
Safety assessments:
| Authority | Decision | ADI/Rating |
|---|---|---|
| WHO/JECFA | Approved | ADI “not specific” (highest safety rating) |
| FDA (US) | GRAS (Generally Recognized As Safe) | Approved for multiple uses |
| EFSA (EU) | Approved | ADI 6 mg/kg body weight/day (reaffirmed 2016) |
| Health Canada | Approved | Permitted in specified foods |
| FSANZ (Australia/NZ) | Approved | Permitted as additive 316 |
| Cosmetic Safety Panel 2023 | Safe | Safe for cosmetic use at current concentrations |
For a 70 kg adult: The EFSA ADI of 6 mg/kg means approximately 420 mg per day is considered safe. Most people consume far below this limit.
Why E316 Is Considered Extremely Safe
| Safety Criterion | Finding | Assessment |
|---|---|---|
| Acute toxicity | Very low at normal doses | Safe for consumption |
| Chronic toxicity | Extensively studied; no concerns at permitted levels | Safe for long-term exposure |
| Genotoxicity | Weakly positive in lab tests only at extreme doses (10,000 µg/plate); EFSA deemed NOT a concern at food levels | No DNA damage at food exposure |
| Carcinogenicity | Animal studies negative; no cancer induction | No cancer risk identified |
| Metabolism | Rapidly metabolized and excreted; no bioaccumulation | Doesn’t accumulate in body |
| Allergic reactions | Extremely rare; not documented as significant concern | Safe for allergic-prone individuals |
| Cosmetic use | 2023 Expert Panel confirmed safe at present use levels | Safe in cosmetics too |
What About Claimed Side Effects?
Some websites claim E316 causes:
– Allergic reactions
– Gout-like symptoms
– Kidney stones
Reality check: These claims appear on consumer websites but are NOT supported by:
– Regulatory agencies (FDA, EFSA, JECFA, Health Canada)
– Scientific literature or toxicology databases
– Epidemiological studies
– Documented adverse event reports
Most likely explanations: Confusion with other additives, unsubstantiated health claims, or extremely rare individual sensitivities not documented in scientific literature. The official safety position remains unchanged: E316 is safe.
Natural vs. Synthetic
E316 is synthetic — produced through bacterial fermentation and chemical conversion, not extracted from nature.
However: It’s sugar-derived and fermentation-based, using renewable resources (corn, beets, sugarcane), making it more “natural-seeming” than some other synthetics that use petrochemicals.
The Bottom Line
E316 (Sodium Erythorbate) is a synthetic antioxidant that is one of the safest food additives approved worldwide.
What you should know:
- It’s extremely safe: Rated “not specific” ADI by WHO/JECFA (highest safety classification)
- It’s common: Found in thousands of food products, especially processed meats
- It’s different from vitamin C: Despite chemical similarity, has zero nutritional vitamin activity
- It’s a curing accelerator: Speeds meat curing process while maintaining quality
- It’s a public health protector: Reduces formation of carcinogenic nitrosamines in cured meats
- It’s stable globally: Approved in US, EU, Canada, Australia with no restrictions planned
- It’s extensively tested: 50+ years of safety data; modern re-evaluation 2016 confirmed safety
- It’s sugar-derived: Fermentation-based production using renewable resources