Uses: Sodium Erythorbate is also used in curing ham, and as an antioxidant and bread improver. Can also be used in cheeses and dried and canned vegetables. Has a relationship to ascorbic acid but is not a substitute, although some organisations have tried to push this through.
May cause irritation to the skin and eyes, and mutagenic effects have been observed on tests with bacteria
Description: Sodium Erythorbate is a sodium salt of erythorbic acid, a synthetic isomer of Vitamin C, but with only 1/20 of the vitamin activity. See E315