It is the sodium salt of erythorbic acid, used for curing meat, as an antioxidant preservative in the food industry and keep food color and natural flavor, extend the shelf life.
Erythorbate is used as antioxidant in beverage; in processed meat to prevent generation of sodium nitrite; in frozen fish to inhibit oxidation; in sauces to maintain original flavor. Widely used in fresh fruits and vegetables to keep fresh, maintain appearance and extend shelf life.
Use maximum of 7/8 of ounce Sodium Erythorbate/ 100 lbs of meat.
