Erythorbates

Erythorbates are salts or esters of erythorbic acid. Erythorbic acid, also known as isoascorbic acid or D-erythroascorbic acid, is a stereoisomer of ascorbic acid (Vitamin C). It is structurally similar to ascorbic acid but differs in the spatial arrangement of its hydroxyl groups. Erythorbic acid and its salts, such as sodium erythorbate and potassium erythorbate, are commonly used as antioxidants in the food industry.

These compounds function by inhibiting oxidation, a process that can lead to spoilage, discoloration, and loss of flavor in food products. They are particularly effective in preventing the oxidation of fats and oils, which can cause rancidity. Erythorbates are often employed in cured meats, processed fruits and vegetables, beverages, and baked goods. Their use helps to extend shelf life and maintain the visual appeal and quality of these foods.

In many applications, erythorbates are used as direct replacements or in conjunction with other antioxidants. They are considered safe for consumption and are approved for use in food products by regulatory agencies worldwide. The International Numbering System for Food Additives assigns them the E number E301 for sodium erythorbate and E302 for potassium erythorbate. While they share antioxidant properties with Vitamin C, they do not possess significant vitamin activity in the human body.