Other names for the additive (synonyms)
General information
Food additive E316 — sodium isoascorbate — is a synthetic compound used in the food industry primarily as an antioxidant and a regulator of redox processes. It slows down the oxidation of fats and pigments in food products.
Another name for additive E316 is sodium erythorbate. This compound is the sodium salt of erythorbic acid, a stereoisomer of ascorbic acid (vitamin C), which has similar antioxidant properties but does not possess vitamin activity.
Sodium isoascorbate is not synthesized or accumulated in plants or living organisms. Unlike ascorbic acid (vitamin C), which is widely distributed in plants and performs biological functions, erythorbic acid and sodium isoascorbate are not biogenic compounds and do not play a physiological role in living organisms.
Sodium erythorbate was developed in the mid-20th century as a technological alternative to ascorbic acid for the food industry. Its use made it possible to effectively stabilize the color and flavor of products, particularly meat products, without affecting nutritional value.
The chemical formula of sodium erythorbate is C₆H₇NaO₆. In terms of physical properties, food additive E316 is a white or slightly creamy crystalline powder, odorless, readily soluble in water and slightly soluble in alcohols.
Sodium isoascorbate is chemically unstable when exposed to light and atmospheric oxygen, especially in aqueous solutions, which determines its use specifically as an antioxidant. In an acidic environment, additive E316 exhibits maximum effectiveness.
For the food industry, sodium erythorbate is obtained by chemical synthesis of erythorbic acid followed by neutralization with sodium hydroxide or sodium carbonate. Production is carried out under controlled conditions in compliance with food-grade purity requirements.
For the production of food additive E316 (sodium isoascorbate), carbohydrate plant raw materials are widely used — sugars obtained from sugar beet, sugar cane, or corn. These natural sources serve as the basis for biotechnological or chemo-biological synthesis of isoascorbic (erythorbic) acid, after which it is converted into the sodium salt through controlled neutralization. Thus, although the final product is obtained by chemical synthesis, the starting materials may be of natural, plant origin, which is typical for the modern food industry.
Effects on the body
Benefits of additive E316
Food additive E316 is not natural to the human body and does not perform any biologically essential functions. It is not a vitamin and cannot replace ascorbic acid in metabolic processes.
At the same time, sodium erythorbate may indirectly provide a technological benefit to consumers, as it reduces the formation of nitrosamines in meat products by acting as a reducing agent in combination with nitrites.
This effect is described in scientific reviews and has been taken into account during safety assessments, in particular by the European Food Safety Authority (EFSA).
Risks of additive E316
According to available toxicological data, food additive E316 has low acute toxicity. Studies in laboratory animals have not revealed genotoxic or carcinogenic properties. No adverse effects on reproductive function or prenatal development have been reported.
In its scientific opinion on the re-evaluation of erythorbic acid and sodium erythorbate, EFSA concluded that the available evidence does not indicate health risks when the acceptable daily intake is respected.
The EFSA Panel on Food Additives and Nutrient Sources Added to Food (ANS) established an ADI (acceptable daily intake) of 6 mg/kg body weight.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the U.S. Food and Drug Administration (FDA) also do not classify additive E316 as hazardous when used in accordance with regulations. Potential risks may arise only in cases of systematic and significant exceedance of the ADI, which is considered unlikely under normal dietary conditions.
Overall, based on current scientific data and regulatory evaluations, food additive E316 is considered safe when used in a controlled and regulated manner.
Uses
In the food industry, additive E316 is used primarily as an antioxidant, color stabilizer, and nitrite synergist. It slows down the oxidation of lipids and pigments, preserving the attractive appearance and taste of products.
Sodium erythorbate is most commonly used in meat and sausage products, cured meats, ham, canned meat, and fish products. Less frequently, it is used in beverages, fruit products, and certain types of preserves. A specific feature of the use of additive E316 is its application in small amounts in combination with other antioxidants or preservatives.
Legal Status
Food additive E316 is authorized for use in the European Union in accordance with Regulation (EC) No 1333/2008, with established maximum permitted levels in food products.
In Ukraine, the use of additive E316 is permitted and harmonized with European legislation.
In the United States, sodium erythorbate has the status of an approved food additive and is used in accordance with FDA regulations.
In Canada and Japan, additive E316 is also permitted for certain categories of food products.