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Erythorbic acid, a stereoisomer of ascorbic acid (vitamin C), is a highly effective food additive widely used in the food processing industry. While it does not possess the physiological activity of vitamin C, it plays a crucial role as an antioxidant. Its primary function is to preserve the quality and appearance of food products, making it an indispensable component in various applications.

Phosphoric acid, also known as orthophosphoric acid, is a common inorganic acid with a chemical formula of H3PO4. Not volatile, not easy to decompose, almost no oxidation. It has acidity and is a ternary weak acid. Its acidity is weaker than hydrochloric acid, sulfuric acid, and nitric acid, but str

Food nutritional fortifiers refer to natural or synthetic food additives that artificially increase nutrients and are added to foods, and fall within the scope of natural nutrients. Food fortification was originally proposed as a solution to a public health problem.

Food additives refer to chemically synthesized or natural substances added to food for the purpose of improving food quality, color, aroma, and taste, as well as for the needs of antisepsis and processing technology.