Sodium Erythorbate has two main functions. First, it acts as an antioxidant which helps maintaining and fixing the color in meat products. Secondly, it is used as a meat-curing accelerator which speeds and controls the nitrites conversion reaction.
-Dosage in emulsions (meat, water, binder): 0.7 to 1g per Kg of emulsion (for a max of 700-1000ppm)
-Dosage in liquid brine: 2-3g per Liter of water (for a max of 1000ppm)