SODIUM ERYTHORBATE (500g/PKG)
Used to accelerate the curing process and protects the color in cured meats.
Sodium erythorbate is produced from sugars derived from different sources, such as sugar beets, Cane sugar and/or corn. Chemically, it is the Sodium Salt of erythorbic acid. When used in processed meats, it increases the rate at which nitrite reduces to nitric oxide, thus causing a faster cure and retaining the pink coloring.When used in pickled products, it prevents cancer-causing chemicals called nitrosamines from forming.