Sodium Erythorbate 284gm (10oz)

Sodium Erythorbate serves a crucial role in sausage production and meat preservation. Primarily, it functions as an antioxidant to prevent cured meat from undergoing undesirable color changes. Additionally, when high-temperature cheese is used in cured sausages, Sodium Erythorbate proves invaluable as it safeguards the meat in direct contact with the cheese from developing abnormal colors due to oxidation. In essence, it acts as a reliable color protector, ensuring the visual appeal and quality of the final product.

• Sodium Erythorbate is used in making sausages and preserving meat. 
• It works like an antioxidant to stop meat that's been treated with Cure from changing color
• If you're using high-temperature cheese in cured sausage, Erythorbate is very useful. It helps keep the meat touching the cheese from turning strange colors because of oxidation. It acts like a color protector.