Food-Grade Erythorbic Acid Supplier

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Food-Grade Erythorbic Acid 

Modern consumers prioritize safety and health, often avoiding foods with excessive additives—a challenge that food manufacturers must address. Erythorbic Acid is a safe, harmless antioxidant and preservative that preserves the natural flavor and color of food. It effectively solves common issues faced by food manufacturers, such as color fading, flavor deterioration, excessive residue levels, and overall quality loss.
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Food-Grade Erythorbic Acid is The Optimal Choice
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Food Oxidation is Quietly Eroding the Value of Your Product

Oxidation occurs at every stage—from primary processing to the journey from shelf to table. How can you prevent the spoilage caused by oxidation?

<span style="font-family:Roboto;"><strong>Oxidative Discoloration</strong></span> <link href="https://fonts.googleapis.com/css?family=Roboto" rel="stylesheet" type="text/css">
<span style="font-family:Roboto;"><strong>Poor Flavor &amp; Mouthfeel</strong></span> <link href="https://fonts.googleapis.com/css?family=Roboto" rel="stylesheet" type="text/css">
<span style="font-family:Roboto;"><strong>Nitrosamine Residues</strong></span> <link href="https://fonts.googleapis.com/css?family=Roboto" rel="stylesheet" type="text/css">
<span style="font-family:Roboto;"><strong>High Cost of Antioxidants</strong></span> <link href="https://fonts.googleapis.com/css?family=Roboto" rel="stylesheet" type="text/css">

CAS 89-65-6 Erythorbic Acid E315 | Key Advantages

Superior Antioxidant Power

 
Erythorbic acid delivers outstanding antioxidant capacity, with stronger reducing power than Vitamin C (L-ascorbic acid). It effectively deoxygenates, scavenges free radicals and chelates metal ions, inhibiting oxidative reactions to preserve the natural color and flavor of food.
 

Color & Flavor Preservation

 
Beyond powerful antioxidant performance, erythorbic acid supports color retention, fresh-keeping, antimicrobial preservation and color development. It maintains food’s original flavor and hue, tackling four major quality defects: browning, discoloration, off-flavors and turbidity, while extending shelf life.
 
 

Excellent Cost Performance

 
Vitamin C is three times the price of erythorbic acid, offering it a distinct cost advantage. Produced via mature bio-fermentation technology with stable supply, it helps food manufacturers cut costs and gain a competitive edge in the market.
 
 

Safe & Healthy

 
Studies show D-erythorbic acid is metabolized into carbon dioxide and water in the human body with no bioaccumulation. It inhibits the reaction between nitrites and amines to reduce carcinogenic risks. It also retains product color and enables lower nitrite addition levels.
 
 

Globally Accepted

 
Approved for use across numerous countries and regions worldwide. As a premium supplier of D-erythorbic acid, Polifar provides full sets of COA, TDS, SDS compliance documentation, supporting exports to high-end markets including Europe, America, Japan and South Korea.
 

Polifar D-Isoascorbic Acid Application Scenarios

Meat Industry

Meat products represent the core and largest-volume application field for erythorbic acid. It is an essential additive for sausages, hams, cured bacon, luncheon meat, braised meat products and canned meat.
 
  • Promotes rose-red color development, preventing discoloration on cut surfaces
  • Inhibits the formation of nitrosamine carcinogens
  • Retards oxidative rancidity of fats to avoid off-flavor
  • Reduces nitrite dosage by 20–30%

Frozen Aquatic Products

Erythorbic acid is widely applied for antioxidant preservation of frozen fish, shrimp, surimi products, octopus and marinated shellfish.
 
  • Prevents oxidation of unsaturated fatty acids on seafood surfaces
  • Eliminates putrid odor formation
  • Preserves the natural color and springy texture of fish and shrimp
  • Easy application via soaking or spraying

Beer / Wine / Beverages

Erythorbic acid stabilizes the flavor profile of beer, wine, fruit juice, tea drinks and carbonated beverages.
 
  • Prevents oxidative cloudiness in beer and maintains clarity
  • Eliminates stale notes and improves flavor stability
  • Inhibits secondary fermentation and extends shelf life
  • Protects natural vitamin C in fruit juice from degradation

Fruit & Vegetable Preservation

Erythorbic acid is commonly used for color retention and preservation of fresh-cut fruits, pickled vegetables, preserved pickles and frozen vegetables.
 
 
  • Inhibits the activity of fruit and vegetable oxidases to prevent browning after cutting
  • Suppresses bacterial growth, achieving up to 20 days of room-temperature preservation
  • Keeps cut apples, pears and lotus roots fresh and hydrated for hours
  • Maintains color and optimizes flavor for pickled vegetables

Canned Food & Jam Products

Erythorbic acid preserves the color, aroma and taste for fruit cans, meat cans, jams and bakery fruit spreads.
 
 
  • Added into brine prior to canning to retain the product’s sensory properties
  • Prevents oxidative browning and cloudy liquor in fruit cans
  • Improves visual color, flavor and texture of jams
  • Preserves natural nutrients in fruits

Baking & Cereal Products

Erythorbic acid powder is used for preserving baked goods including bread, pastries, instant noodles and fresh noodles.
 
 
  • Maintains the natural color of bread and pastries
  • Extends bread shelf life with no toxic side effects
  • Significantly slows down browning of fresh noodles
  • Maximum usage level for bakery jam: 1.0 g/kg

Why Choose Erythorbic Acid Over Other Antioxidants?

 
Erythorbic acid features powerful antioxidant capacity, high safety and compliance, outstanding cost-effectiveness and broad-spectrum compatibility. Compared with VC, VE, BHA/BHT, TBHQ and tea polyphenols, it delivers irreplaceable comprehensive advantages, serving as the preferred antioxidant solution for food and feed industries.

Erythorbic Acid COA & TDS

Erythorbic Acid Basic Information

CAS Number: 89-65-6
Molecular Formula: C₆H₈O₆
Molecular Weight: 176.12
E-Code: E315
Shelf Life: 24 months

Erythorbic Acid Solubility and Stability

● Extremely water-soluble: 40g/100mL at room temperature, dissolves instantly in cold water
● Soluble in ethanol (5g/100mL), sparingly soluble in glycerol, insoluble in ether and benzene
● Stable dry powder: can be stably stored for 2 years in its original sealed packaging
● Aqueous solutions are easily oxidized and degraded by air, light, and metal ions (Cu²⁺/Fe³⁺), so it is recommended to prepare and use immediately
● Relatively stable under acidic conditions, but easily decomposes in alkaline environments—sodium isoascorbate is recommended for neutral foods

Correct Usage Guide for D-Isoascorbic Acid

Follow the guidelines below to achieve optimal performance of isoascorbic acid

Erythorbic Acid Safe

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FAQ


Is Erythorbic Acid Vitamin C? Is It Harmful to the Body if Consumed Excessively?

Isoascorbic acid is an optical isomer of vitamin C. It has similar chemical properties but only about 1/20 of the physiological activity of VC. It is mainly used as an antioxidant and cannot replace VC for nutritional supplementation. It is classified by FAO/WHO into the safest ADI category of "not specified". It is completely harmless to humans at normal usage dosages. After metabolism in the body, it breaks down into CO₂ and water for excretion without bioaccumulation. The actual addition rate in the food industry is only 0.01%~0.1%, far below the safety threshold.

Can Erythorbic Acid Prevent Scurvy?

Isoascorbic acid cannot prevent scurvy. It has almost no physiological activity of vitamin C and cannot replace natural vitamin C to provide related nutritional benefits.

What Is the Difference Between Isoascorbic Acid and Sodium Isoascorbate (Iso Vc Sodium)? How to Choose?

Both deliver identical antioxidant performance.
The acid form (isoascorbic acid): its 1% aqueous solution has a pH of approx. 2.8, acidic with a slight sour taste. Suitable for acidic foods such as fruit juices, beverages, jams and beer.
The sodium form (sodium isoascorbate): its 2% aqueous solution has a pH of 6.5~8.0, nearly neutral, tasteless with a faint salty note. It works better for neutral or pH-sensitive foods like meat products and dairy products, and features superior water solubility.
Both grades are available in stock. We can recommend the suitable type according to your product system.

Will Using Erythorbic Acid Affect The Original Flavor of Food?

No. The acid form has a slight sour taste (similar to VC). However, the dosage is only 0.0X‰ to 1‰, which is barely detectable in food. The sodium form has no sour taste and a subtle salty taste; it will not alter the native food flavor under normal dosages.
On the contrary, by inhibiting oxidation reactions, D- isoascorbic acid protects the inherent food flavor and prevents off-flavors caused by oxidation (rancidity and stale odor).

Is Nitrite Still Required When Erythorbic Acid is Added to Meat Products?

Isoascorbic acid acts as a color retention aid and antioxidant; it is not a full replacement for nitrite. It can boost the color development efficiency of nitrite, reduce nitrite dosage (typically by 20%~30%), and effectively block the formation of nitrosamine carcinogens.
Nevertheless, nitrite serves a critical food safety function in meat products by inhibiting Clostridium botulinum, which cannot be achieved by isoascorbic acid. Combined application is recommended to guarantee food safety and improve product quality. 

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