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Antioxidant Erythorbic Acid Powder

Antioxidant Erythorbic Acid Powder


Erythorbic acid is a food antioxidant used predominantly in meats, fish products and frozen products. As an antioxidant structurally related to ascorbic acid, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines.

Product Description: Erythorbic Acid

Product Alias: Erythorbic acid is also known as D-isoascorbic acid, isoascorbic acid, or D-araboascorbic acid.

Appearance: Erythorbic acid is a white crystalline powder.

Character: Erythorbic acid is odorless and has a slightly acidic taste. It is highly soluble in water and insoluble in organic solvents.

Category: Erythorbic acid falls under the category of food additives.

Chemical Formula: The chemical formula of erythorbic acid is C6H8O6.

Molecular Formula: The molecular formula of erythorbic acid is C6H8O6.




Erythorbic acid can be used as an antioxidant, a preservative and a color stabilizer in processed meat and fish products with the European food additive number E315. Its antioxidative mechanism (same with sodium erythorbate and ascorbic acid) is as an oxygen scavenger that reacts with oxygen to reduce the oxygen content in food.

Erythorbic acid is widely used as a food additive in the food industry due to its various beneficial properties. It is primarily used as an antioxidant and preservative in a wide range of food products. Here are some key applications of erythorbic acid in the food industry: Antioxidant: Erythorbic acid acts as a powerful antioxidant, helping to prevent the oxidation of food products. It inhibits the formation of harmful free radicals, which can cause spoilage and deterioration of food. By preventing oxidation, erythorbic acid helps to extend the shelf life of various food items, including fruits, vegetables, meat, and beverages. Color Stabilizer: Erythorbic acid is often used as a color stabilizer in processed foods. It helps to maintain the natural color of food products by preventing color degradation caused by oxidation. This is particularly important in products such as canned fruits and vegetables, where maintaining visual appeal is crucial. Flavor Enhancer: Erythorbic acid can enhance the flavor of certain food products. It works by reducing the bitterness and astringency of certain ingredients, thereby improving the overall taste profile. This property makes it a valuable additive in beverages, sauces, and dressings. pH Regulator: Erythorbic acid can act as a pH regulator in food products. It helps to maintain the desired acidity level, which is important for the stability and safety of certain food items. This property is particularly useful in canned goods and processed meats. Synergistic Effect with Other Antioxidants: Erythorbic acid exhibits a synergistic effect when combined with other antioxidants such as ascorbic acid (vitamin C). This combination enhances the overall antioxidant activity, providing better protection against oxidation in food products. In conclusion, erythorbic acid is a versatile food additive that serves multiple functions in the food industry. Its antioxidant properties, color stabilization, flavor enhancement, pH regulation, and synergistic effects make it a valuable ingredient in a wide range of food products. With its ability to extend shelf life and maintain product quality, erythorbic acid plays a crucial role in ensuring the safety and appeal of various food items.