E316

Sodium erythorbate

E Number E316
Name Sodium erythorbate
Class
Groups
Additional details
Origin Unknown
Common sources
Common applications
Observations
Evaluation Unknown

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Conditions of use in food categories

Category Number Category Name Maximum Level (mg/l or mg/kg as appropriate) Details Restrictions/exceptions
01.5 Dehydrated milk as defined by Directive 2001/114/EC200The additives may be added individually or in combinationonly milk powder for vending machines
02.1 Fats and oils essentially free from water (excluding anhydrous milkfat)200The additives may be added individually or in combination Expressed on fat basisonly fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat
02.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions200The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly frying fat
04.2.5.4 Nut butters and nut spreads200The additives may be added individually or in combination Expressed on fat basisonly processed nuts
04.2.6 Processed potato products25The additives may be added individually or in combinationonly dehydrated potatoes
05.3 Chewing gum400The additives may be added individually or in combination 
06.3 Breakfast cereals200The additives may be added individually or in combination Maximum limit expressed on fatonly pre-cooked cereals
06.7 Pre-cooked or processed cereals200The additives may be added individually or in combinationonly pre-cooked cereals
07.2 Fine bakery wares200The additives may be added individually or in combinationonly cake mixes
08.2.1 Non-heat-treated processed meat500only cured meat products and preserved meat products
08.2.1 Non-heat-treated processed meat200The additives may be added individually or in combination Maximum limit expressed on fatonly dehydrated meat
08.2.1 Non-heat-treated processed meat500E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acidonly cured products and preserved products
08.2.2 Heat-treated processed meat500E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acidonly cured meat products and preserved meat products
09.1.1 Unprocessed fish1 500E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acidonly frozen and deep-frozen fish with red skin
09.2 Processed fish and fishery products including mollusks and crustaceans1 500E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acidonly preserved and semi-preserved fish products
09.3 Fish roe1 500E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acidonly preserved and semi-preserved fish products
12.2.2 Seasonings and condiments200The additives may be added individually or in combination Maximum limit expressed on fat 
12.5 Soups and broths200The additives may be added individually or in combination Maximum limit expressed on fatonly dehydrated soups and broths
12.6 Sauces200The additives may be added individually or in combination Maximum limit expressed on fat 
15.1 Potato-, cereal-, flour- or starch-based snacks200The additives may be added individually or in combinationonly cereal-based snack foods
15.2 Processed nuts200The additives may be added individually or in combination Maximum limit expressed on fat 
17.1 Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms400The additives may be added individually or in combination 
17.2 Food supplements supplied in a liquid form400The additives may be added individually or in combination 
17.3 Food supplements supplied in a syrup-type or chewable form400The additives may be added individually or in combination