Katyayani Potassium Hydroxide Food Grade Powder (2lb/907gm)

What the brand says

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.