Sodium Erythorbate Side Effects

Sodium Erythorbate, CAS# 6381-77-7, is a organic compound manufactured through chemical synthesis, available as White or a slightly yellow crystalline pellet or powder. Sodium Erythorbate is widely used as antioxidants. with E number E316. Is there some safety and/or health risk about Sodium Erythorbate that consumers need to know? Let's check out some basic facts about this ingredient. GRAS Exemptions: Yes Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Sodium Erythorbate is perfectly safe for using as food additives. Suggested Dosage As Sodium Erythorbate is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Sodium Erythorbate for long period. Special Groups Precaution Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups. There is no evidence that Sodium Erythorbate could have any negative effects on these vulnerable groups. It should be safe to use Sodium Erythorbate in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Sodium Erythorbate for long period in food for newborns or pregnant. General Side Effects No significant side effects reported. Sodium Erythorbate might cause headaches, body flushing, generalized fatigue and malaise, dizziness, lightheadedness and hemolysis. Reported Health Issues No health issues about Sodium Erythorbate reported up to now. Related Research 1. The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs. [J Food Sci Technol. 2013 Jun] Author: Karpińska-Tymoszczyk M. 2. The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions. [Br Poult Sci. 2010 Dec] Author: Karpińska-Tymoszczyk M. 3. Comparison of ascorbic acid and sodium erythorbate: Effects on the 24h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres. [Meat Sci. 2007 Jan] Author: Mancini RA, Hunt MC, Seyfert M, Kropf DH, Hachmeister KA, Herald TJ, Johnson DE. 4. Assessing plant response to ambient ozone: growth of ozone-sensitive loblolly pine seedlings treated with ethylenediurea or sodium erythorbate. [Environ Pollut. 2003] Author: Manning WJ, Flagler RB, Frenkel MA. 5. Innovation in sodium erythorbate production: the use of membrane-reactors. [Ann Chim. 2001 Mar-Apr] Author: Spigno G, Pagella C, De Faveri MD. - See more at: http://www.foodchemadditives.com/side_effects_info/654