What is Sodium erythorbate (Sodium isoascorbate) used for in food?

It is listed as a preservative and an antioxidant — the role Canada, the US and Codex assign it. This page shows every function each regulator records, with the citation for each.

Where is Sodium erythorbate (Sodium isoascorbate) permitted?

Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.

Is Sodium erythorbate (Sodium isoascorbate) vegan?

Yes. Sodium erythorbate (Sodium isoascorbate) is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sodium erythorbate (Sodium isoascorbate)

Q: What is E 316?

E 316 is Sodium erythorbate (Sodium isoascorbate). Sodium erythorbate is a cure accelerator and antioxidant used widely in cured meats, where it speeds colour fixing and limits nitrosamine formation.

E number E316INS 316CAS 6381-77-7

Listed as a preservative and an antioxidant by Canada, the US and Codex.

Listed as preservatives (CA, US) · antioxidants (US, Codex) · colours (US) · glazing and surface-finishing agents (US) · flour treatment agents (US) · dough strengtheners (US) · oxidising and reducing agents (US) · processing aids (US)

Canada: Preservative — Health Canada, List of Permitted Preservatives (List 11)
United States: Antimicrobial agent — FDA, Substances Added to Food: SODIUM ERYTHORBATE
United States: Antioxidant — FDA, Substances Added to Food: SODIUM ERYTHORBATE
Codex Alimentarius: Antioxidant — CXS 192-1995 Table One, INS 316
United States: Color or coloring adjunct — FDA, Substances Added to Food: SODIUM ERYTHORBATE
United States: Surface-finishing agent — FDA, Substances Added to Food: SODIUM ERYTHORBATE
United States: Flour treating agent — FDA, Substances Added to Food: SODIUM ERYTHORBATE
United States: Dough strengthener — FDA, Substances Added to Food: SODIUM ERYTHORBATE
United States: Oxidizing or reducing agent — FDA, Substances Added to Food: SODIUM ERYTHORBATE
United States: Processing aid — FDA, Substances Added to Food: SODIUM ERYTHORBATE

Structure from PubChem CID 23683938 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Sodium erythorbate is a cure accelerator and antioxidant used widely in cured meats, where it speeds colour fixing and limits nitrosamine formation.

Where it is and isn’t permitted

Status of Sodium erythorbate (Sodium isoascorbate) by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
Australia and New ZealandFood Standards Australia New Zealand	Permitted, with conditions	59 food categories highest permitted level 400 mg/kg Show every food category 0 Preparations of food additives — GMP 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk. 1.1.2 Liquid milk products and flavoured liquid milk — GMP 1.2.2 Fermented milk products and rennetted milk products — GMP 1.3 Condensed milk and evaporated milk — GMP 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments. 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP 1.5 Dried milk, milk powder, cream powder — GMP 1.6 Cheese and cheese products — GMP 10.2 Liquid egg products — GMP 10.3 Frozen egg products — GMP 10.4 Dried or heat coagulated egg products — GMP 11.1.1 Rainbow sugar — GMP 11.3.1 Dried honey — GMP 11.4 Tabletop sweeteners — GMP 12.1.2 Reduced sodium salt mixture — GMP 12.1.3 Salt substitute — GMP 12.3 Vinegars and related products — 100 mg/kg 12.5 Yeast and yeast products — GMP 12.6 Vegetable protein products — GMP 13.3 Formulated meal replacements and formulated supplementary foods — GMP 13.4 Formulated supplementary sports foods — GMP 13.5 Food for special medical purposes — GMP 14.1.1.2 Carbonated, mineralised and soda waters — GMP 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only. 14.1.2.2 Fruit and vegetable juice products — GMP 14.1.3 Water based flavoured drinks — GMP 14.1.4 Formulated Beverages — GMP 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP 14.2.1 Beer and related products — GMP 14.2.2 Wine, sparkling wine and fortified wine — GMP 14.2.3 Wine based drinks and reduced alcohol wines — GMP 14.2.4.1 Fruit wine products and vegetable wine products — GMP 14.2.5 Spirits and liqueurs — GMP 14.3 Alcoholic beverages not included in item 14.2 — GMP 2.1 Edible oils essentially free of water — GMP 2.2.1.2 Butter products — GMP 2.2.1.3 Margarine and similar products — GMP 2.2.2 Oil emulsions (<80% oil) — GMP 20 Foods not included in items 0 to 14 — GMP 3 Ice cream and edible ices — GMP 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP 4.3 Processed fruits and vegetables — GMP 5.1 Chocolate and cocoa products — GMP 5.2 Sugar confectionery — GMP 5.4 Icings and frostings — GMP 6.3 Processed cereal and meal products — GMP 6.4 Flour products (including noodles and pasta) — GMP 7 Breads and bakery products — GMP 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP 8.4 Edible casings — GMP 8.5 Animal protein products — GMP 9.1.1 Frozen fish — 400 mg/kg 9.1.2 Uncooked crustacea — GMP 9.2 Processed fish and fish products — GMP 9.3 Semi preserved fish and fish products — GMP 9.4 Fully preserved fish including canned fish products — GMP	Food Standards Code, Schedule 15, S15—5and 58 further provisionsretrieved 2026-10-17
CanadaHealth Canada	Permitted, with conditions	highest permitted level 350 mg/kg 5 permitted uses Show every permitted use In: Beer; Cider; Fruit wine; Wine. Purpose: Preservative. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Preservatives (List 11), item S.7(a) In: Canned applesauce. Purpose: Preservative. Limit: If used singly, the amount not to exceed 150 ppm. If used in combination with calcium ascorbate or erythorbic acid, or both, the total combined amount not to exceed 150 ppm, calculated as ascorbic acid and erythorbic acid, respectively. — Health Canada, List of Permitted Preservatives (List 11), item S.7(b) In: Canned clams. Purpose: Preservative. Limit: 350 ppm. — Health Canada, List of Permitted Preservatives (List 11), item S.7(c) In: Frozen fish fillets; Frozen minced fish; Frozen (naming the fruit or fruits); Glaze for frozen fish; Headcheese; Meat binder sold for use in preserved meat or preserved meat by-product; Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations); Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product. Purpose: Preservative. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0122. — Health Canada, List of Permitted Preservatives (List 11), item S.7(d) In: Unstandardized foods. Purpose: Preservative. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Preservatives (List 11), item S.7(e)	Health Canada, List of Permitted Preservatives (List 11)and 4 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSA	Permitted, with conditions	5 food categories highest permitted level 1,500 mg/kg Show every food category 8.3.1 Non-heat-treated processed meat — 500 mg/kgML = 500 mg/kg. only cured products and preserved products. Note 9: E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid. 8.3.2 Heat-treated meat products — 500 mg/kgML = 500 mg/kg. only cured meat products and preserved meat products. Note 9: E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid. 9.1.1 Unprocessed fish — 1,500 mg/kgML = 1500 mg/kg. only frozen and deep-frozen fish with red skin. Note 9: E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid. 9.2 Processed fish and fishery products including molluscs and crustaceans — 1,500 mg/kgML = 1500 mg/kg. only preserved and semi-preserved fish products. Note 9: E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid. 9.3 fish roe — 1,500 mg/kgML = 1500 mg/kg. only preserved and semi-preserved fish products. Note 9: E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.	Regulation (EC) No 1333/2008, Annex IIand 4 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	5 food categories highest permitted level 1,500 mg/kg or mg/l Show every food category 8.3.1 Non-heat-treated meat products — 500 mg/kg or mg/lML = 500. only cured products and preserved products. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid. 8.3.2 Heat-treated meat products — 500 mg/kg or mg/lML = 500. only cured meat products and preserved meat products. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid. 9.1.1 Unprocessed fish — 1,500 mg/kg or mg/lML = 1500. only frozen and deep-frozen fish with red skin. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid. 9.2 Processed fish and fishery products including mollusks and crustaceans — 1,500 mg/kg or mg/lML = 1500. only preserved and semi-preserved fish products. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid. 9.3 Fish roe — 1,500 mg/kg or mg/lML = 1500. only preserved and semi-preserved fish products. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.	Assimilated Regulation (EC) No 1333/2008and 4 further provisionsretrieved 2026-10-18
JapanConsumer Affairs Agency	Permitted, with conditions	Designated additive: Appended Table 1, item 83, エリソルビン酸ナトリウム（別名イソアスコルビン酸ナトリウム） (“Sodium Erythorbate (Sodium Isoascorbate)” in the unofficial English translation). … Designated additive: Appended Table 1, item 83, エリソルビン酸ナトリウム（別名イソアスコルビン酸ナトリウム） (“Sodium Erythorbate (Sodium Isoascorbate)” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry エリソルビン酸ナトリウム: (1) [must not be used in the foods stated; may be used only for the purposes stated] “エリソルビン酸ナトリウムは、魚肉ねり製品(魚肉すり身を除く。)及びパンにあっては、栄養の目的に使用してはならない。その他の食品にあっては、酸化防止の目的以外に使用してはならない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.	Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug Safety	Permitted, with conditions	Designated food additive: Standards and Specifications for Food Additives, Part III, 1. … Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 에리토브산나트륨 (“Sodium Erythorbate”, the English the Code prints beside it). Main use (주용도) of 에리토브산나트륨: 산화방지제. Standard for use (사용기준) of 에리토브산나트륨: (1) [may be used only for the purpose or in the food the sentence states] “에리토브산나트륨은 산화방지제 목적에 한하여 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.	Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug Administration	Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	4 food categories no numerical limit (good manufacturing practice) Show every food category and its notes 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — GMP Note 280 For use in pickled radish only. Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009). 09.1.2 Fresh molluscs, crustaceans, and echinoderms — GMP Note 390 For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008). Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013). Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014). 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 308 For use in raw mollusks only. Note 392 For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs. Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981). Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981). Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981). Note XS165 Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989). Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995). Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995). Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013). Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014). 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 382 For use only in smoked fish and smoke-flavoured fish products conforming to the Standard for Smoked Fish, Smoked-flavoured fish, and Smoke-dried fish (CODEX STAN 311-2013). Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989). Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993). Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001). Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003). Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).	CXS 192-1995 Table Three, INS 316and 4 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand	100 mg/kg – 400 mg/kg	2 numeric limit, 57 GMP
Canada	350 mg/kg	1 numeric limit, 3 GMP, 1 no quantity stated
European Union	500 mg/kg – 1,500 mg/kg	5 numeric limit
Great Britain	500 mg/kg – 1,500 mg/kg	5 numeric limit
Japan	—	1 no quantity stated
South Korea	—	1 no quantity stated
Codex Alimentarius	—	5 GMP

What FDA’s inventory records

This page holds no listing for Sodium erythorbate (Sodium isoascorbate) in the parts of 21 CFR this site reads. FDA’s Substances Added to Food inventory does carry it, as SODIUM ERYTHORBATE, pointing at a standard of identity for a particular food: 21 CFR 155.2.

Technical effects FDA records: antimicrobial agent, antioxidant, color or coloring adjunct, dough strengthener, flour treating agent, oxidizing or reducing agent, processing aid, surface-finishing agent.

The inventory is an information resource: a row means FDA holds information about the substance’s use in food, not that the substance is listed for that use. It is shown apart from the permissions above and is not counted as a US permission anywhere on this site.

What it is made from

Made by neutralising fermentation-derived erythorbic acid with a sodium base.

Vegan
Vegetarian

Compare other additives on the dietary indexes.

CAS registry number: 6381-77-7
InChIKey: PPASLZSBLFJQEF-RKJRWTFHSA-M
PubChem: CID 23683938

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

Parameter	European Union	JECFA
Assay	no less than 98 %	no less than 98 %
Loss on drying	no more than 0.25 %	no more than 0.25 %
Lead	no more than 2 mg/kg	no more than 2 mg/kg
Arsenic	no more than 3 mg/kg	—
Mercury	no more than 1 mg/kg	—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 316 Sodium erythorbate

Synonyms: Sodium isoascorbate

Assay, identification and purity criteria

Description and assay

Einecs: 228-973-9
Chemical name: Sodium isoascorbate; Sodium D-isoascorbic acid; Sodium salt of 2,3-didehydro-D-erythro-hexono-1,4-lactone; 3-keto-D-gulofurano-lactone sodium enolate monohydrate
Chemical formula: C₆H₇O₆Na·H₂O
Molecular weight: 216,13
Assay: Content not less than 98 % after drying in a vacuum desiccator over sulphuric acid for 24 hours expressed on the monohydrate basis
Description: White crystalline solid

Identification

Solubility: Freely soluble in water, very slightly soluble in ethanol
Test for ascorbic acid/colour reaction: Passes test
Test for sodium: Passes test
pH: 5,5 to 8,0 (10 % aqueous solution)
Specific rotation: [α]D ²⁵ 10 % (w/v) aqueous solution between + 95° and + 98°

Purity criteria

Loss on drying: Not more than 0,25 % after drying (in vacuum over sulphuric acid, 24 hours)
Oxalate: To a solution of 1 g in 10 ml of water add 2 drops of glacial acetic acid and 5 ml of 10 % calcium acetate solution. The solution should remain clear.
Arsenic: Not more than 3 mg/kg
Lead: Not more than 2 mg/kg
Mercury: Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 316

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 316 Sodium Erythorbate

Synonyms: Sodium isoascorbate

Assay, identification and purity criteria

Description and assay

Specification history: Prepared at the 17th JECFA (1973), published in FNP 4 (1978) and in FNP 52 (1992). Metals and arsenic specifications revised at the 61st JECFA (2003). An ADI 'not specified' was established at the 37th JECFA (1990)
Chemical names: Sodium isoascorbate, sodium D-isoascorbic acid, sodium salt of 2,3-didehydro-D-erythro-hexono-1,4-lactone, 3-keto-D-gulofurano-lactone sodium enolate monohydrate
C.A.S. number: 6381-77-7
Chemical formula: C 6 H 7 O 6 Na · H 2 O
Formula weight: 216.13
Assay: Not less than 98% after drying
DESCRIPTION: White, almost odourless crystalline powder
FUNCTIONAL USES: Antioxidant
METHOD OF ASSAY: Dissolve about 0.400 g of the dried sample in a mixture of 100 ml of carbon dioxide-free water and 25 ml of dilute sulfuric acid TS. Titrate the solution at once with 0.1 N iodine, adding a few drops of starch TS as indicator as the end point is approached. Each ml of 0.1 N iodine is equivalent to 10.807 mg of C 6 H 7 O 6 Na · H 2 O.

Identification

Solubility (Vol. 4): Freely soluble in water, very slightly soluble in ethanol
Reducing activity: A solution of the sample will decolourize a solution of 2,6-dichloro-phenolindophenol TS
Test for ascorbate (Vol. 4): Passes test
Test for sodium (Vol. 4): Passes test Test a solution of previously ignited sample, acidified with dilute acetic acid TS, filtered if necessary

Purity criteria

Loss on drying (Vol. 4): Not more than 0.25% (in vacuum over sulfuric acid, 24 h)
Specific rotation (Vol. 4): [alpha] 25, D: Between +95.5 o and +98.0 o (10% (w/v) solution)
pH (Vol. 4): 5.5 - 8.0 (1 in 10 soln)
Oxalate: To a solution of 1 g in 10 ml of water add 2 drops of glacial acetic acid and 5 ml of 10% calcium acetate solution. The solution should remain clear.
Lead (Vol. 4): Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Every name it appears under

68 recorded names. A label may use any of them.

E number

E316

INS number

CAS registry number

6381-77-7

As it appears in regulation

Sodium erythorbate

Other names

2,3-Didehydro-3-O-sodio-D-erythro-hexono-1,4-lactone
Araboascorbic acid, monosodium salt, D-
Ascorbic Acid EP Impurity F Sodium Salt
BZ468R6XRD
C6H7NaO6
CCRIS 2517
D-Araboascorbic Acid Sodium Salt
D-Erythro-hex-2-enonic acid, gamma-lactone, monosodium salt
D-erythro-Hex-2-enonic acid, gamma-lactone, sodium salt (1:1)
D-isoascorbiate sodium
D-Isoascorbic acid Na salt
D-Sodiumisoascorbiate
E 316
Eribate N
Erythorbate, sodium
Erythorbic Acid Sodium Salt
Hex-2-enonic acid gamma-lactone, D-erythro-, monosodium salt
HSDB 741
INS NO.316
INS-316-
Isoascorbic acid sodium salt
Isona
Mercate 20
Monosodium D-erythro-hex-2-enonic acid gamma-lactone
Neo-cebitate
OZOBAN
Sodium (2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2,5-dihydrofuran-3-olate
Sodium (R)-2-((R)-1,2-dihydroxyethyl)-4-hydroxy-5-oxo-2,5-dihydrofuran-3-olate
Sodium D-Araboascorbate
Sodium D-isoascorbate
Sodium D-Isoascorbiate
Sodium erythorbate
Sodium erythorbate (1:1)
SODIUM ERYTHORBATE (SODIUM ISOASCORBATE)
Sodium isoascorbate
Sodium isoascorbate monohydrate
SODIUM-ISOASCORBATE
sodium;(2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate

Systematic names

sodium;(2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate

Hazard reference values

EFSA and JECFA have both assessed Sodium erythorbate (Sodium isoascorbate) and their conclusions are not two comparable figures — EFSA records 6 mg/kg bw/day, JECFA not specified. An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. “Not specified”, “not limited” and “not allocated” are conclusions, not missing data, and they are shown in the words each body used rather than reduced to a number. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
Type	Value	Population	Assessed by	Opinion
ADI	6 mg/kg bw/day	consumers	EFSA ANS	2015
ADI	not specified	—	JECFA	1990

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

EFSA 2016
The ANS Panel found no concern for genotoxicity or carcinogenicity for erythorbic acid (E 315) and sodium erythorbate (E 316), and saw no reason to revise the ADI of 6 mg/kg bw/day. As no population group exceeded the ADI, it concluded that use at permitted or reported levels would not be of safety concern.
Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 316?: E 316 is Sodium erythorbate (Sodium isoascorbate). Sodium erythorbate is a cure accelerator and antioxidant used widely in cured meats, where it speeds colour fixing and limits nitrosamine formation.
What is Sodium erythorbate (Sodium isoascorbate) used for in food?: It is listed as a preservative and an antioxidant — the role Canada, the US and Codex assign it. This page shows every function each regulator records, with the citation for each.
Where is Sodium erythorbate (Sodium isoascorbate) permitted?: Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Sodium erythorbate (Sodium isoascorbate) vegan?: Yes. Sodium erythorbate (Sodium isoascorbate) is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

anz retrieved 2026-10-17
ca retrieved 2026-10-17
eu retrieved 2026-10-18
gb retrieved 2026-10-18
jp retrieved 2026-10-18
kr retrieved 2026-10-18
gsfa retrieved 2026-09-07
euspecs retrieved 2026-10-18
jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Sodium erythorbate (Sodium isoascorbate):Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.