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Food-grade D-Erythorbic Acid —A Globally Recognized & Cost-Effective & Water-Soluble Antioxidant
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 Color Retention
 Freshness Preservation
 Nitrosamine Inhibition
 Safeguarding Food Safety and Quality




GB 1886.28-2016 · FDA GRAS · EU E315 Certification

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.
A Safe and Healthy Antioxidant Solution​​​​​​​
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?

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

Polifar D-Isoascorbic Acid Application Scenarios

Meat Industry

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

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

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

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

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

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.
 
Comparison Dimensions Erythorbic Acid Vitamin C Vitamin E BHA/BHT TBHQ Tea Polyphenols
Core Antioxidant Capacity Stronger than Vitamin C, it quickly blocks oxidation. Moderate, weaker than isoascorbic acid Moderate effect, effective only on lipids. Moderate, effective only on oils. Strong, with a prominent oil system Medium-strength, natural but slow-acting
Physiological Activity Almost none, does not interfere with nutrition It contains vitamin C activity and is prone to exceeding the standard. It has vitamin E activity, but is available in limited quantities. No nutritional activity No nutritional activity It is active and can easily affect the flavor.
Security Extremely high, FDA GRAS, LD₅₀=18g/kg High High, naturally fat-soluble Medium-level restrictions, limited in some countries, controversial. Moderate to high doses are controversial. High, naturally sourced and safe
Cost Low, only about 1/3 of VC Moderate, higher than isoascorbic acid High, expensive Low, low synthesis cost Medium, higher than BHA/BHT High, complex extraction process
Solubility Very soluble in water Easily soluble in water Fat soluble Fat soluble, sparingly soluble in water Fat soluble, slightly soluble in water Water-soluble, partially poor solubility
Thermal Stability The solution is stable after drying, but requires additional treatment later. Easily decomposes when heated Better Okay, suitable for deep-frying at high temperatures. Good, high temperature resistant Easily oxidized and deactivated by heat
Compliance Scope All food items can be used as needed, with no upper limit. Limited by nutritional fortification standards Only specify product category Certain product categories are prohibited or strictly restricted. Oils and fried foods only Limited quantities available for certain product categories
Core Weaknesses The solution is prone to deterioration when exposed to air; pay attention to the process. Weak capabilities, high costs, and prone to exceeding standards Limited fat solubility and extremely high cost Highly controversial, with virtually no color protection. Only effective on oils, ineffective on aqueous phases High cost, prone to bitterness, weak color retention

Erythorbic Acid COA & TDS

Testing Items National Standard Internal Control Quality
Appearance White to Pale Yellow Crystalline Powder White Crystalline Powder
Content (Dry Basis) 98.0% ~ 100.5% ≥ 99.0%
pH (1% Aqueous Solution) 2.5 ~ 3.0 2.8 ± 0.2
Melting Point 166 ~ 172°C —
Loss on Drying ≤ 0.25% ≤ 0.20%
Arsenic (As) ≤ 3 mg/kg ≤ 1 mg/kg
Lead (Pb) ≤ 5 mg/kg ≤ 2 mg/kg
Oxalate Test Qualified Qualified

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

  • 1% aqueous solution: pH ≈ 2.8 (acidic), with a slight acidic taste.
  • Suitable for acidic food systems: fruit juice beverages, jams, beer, wine.
  • Exhibits a certain acidity-regulating effect and can work synergistically with preservation.

Sodium Erythorbate

  • 2% aqueous solution: pH 6.5–8.0 (near-neutral), no acidic taste, slightly alkaline.
  • Suitable for neutral/slightly alkaline foods: meat products, dairy products, high-protein foods.
  • Better water solubility (55 g/100 mL), more suitable for automated dosing.
1

Prepare and Use Immediately

Aqueous solution of erythorbic acid is prone to oxidation and loss of activity. Dissolve it in a small amount of cold water and use right away. Do not use D-isoascorbic acid aqueous solution that has been stored for a long time.
2

Late-Stage Addition

Add at the later processing stage (cooling phase, before canning or during filling) to prevent long-time high-temperature heating from deactivating erythorbic acid.
3

Seal to Isolate Air

Seal and package promptly after adding D-isoascorbic acid to reduce contact time with air, so as to maximize its antioxidant performance.
4

Avoid Metal Ions

Prevent prolonged contact of iso-VC with iron or copper utensils. Metal chelating agents such as citric acid and sodium hexametaphosphate can be added for synergistic effect.
5

pH-Based Selection

Use erythorbic acid for acidic foods. Sodium isoascorbate is recommended for neutral foods, dairy products and high-protein foods to achieve optimal efficacy.
6

Light-Proof Storage

Both the original package and prepared solution shall be stored away from light in a cool and dry place. Use up quickly after opening and reseal tightly.

Erythorbic Acid Safe

 

60 Years of Global Safety Verification, Safe for Consumption

Erythorbic acid is one of the most thoroughly researched and longest-used food antioxidants worldwide.

Toxicological Safety

Oral LD₅₀ for rats = 18 g/kg; its toxicity level is roughly equivalent to table salt. Mice fed with a 2.5% aqueous solution for 104 weeks showed no abnormalities and no carcinogenicity.

FAO/WHO Approval

JECFA (Joint FAO/WHO Expert Committee on Food Additives) assessment: ADI "not specified" — the highest safety class for food additives.

FDA GRAS Status

Classified as GRAS (Generally Recognized As Safe) by the US FDA, under 21CFR §182.3041.

Safe Human Metabolism

It participates in normal human metabolism and breaks down into CO₂ and water for excretion. No bioaccumulation occurs, and it does not interfere with the absorption of L-ascorbic acid (true vitamin C).

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FAQ


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