Erythorbic

Erythorbic acid, also known as isoascorbic acid, is a stereoisomer of ascorbic acid (vitamin C). It is a white crystalline powder that is soluble in water. Erythorbic acid is produced industrially by the fermentation of glucose. It is widely used as an antioxidant food additive, primarily to prevent oxidation and preserve the color and flavor of food products.

In the food industry, erythorbic acid functions similarly to ascorbic acid by scavenging free radicals, which can cause spoilage and degradation of food. It is often added to cured meats, beverages, baked goods, and processed fruits and vegetables. Its antioxidant properties help to maintain the visual appeal and shelf life of these products by preventing browning and rancidity. Erythorbic acid is also used in combination with curing agents in processed meats to enhance color fixation and reduce the formation of nitrosamines, which are potentially carcinogenic compounds.

While chemically similar to vitamin C, erythorbic acid does not possess vitamin C activity in humans. This means it does not contribute to the dietary requirements of vitamin C. However, it is considered safe for consumption and is approved for use as a food additive in many countries. Its sodium salt, sodium erythorbate, is also commonly used for the same purposes due to its higher solubility. The use of erythorbic acid is regulated by food safety authorities to ensure appropriate levels are maintained in food products.