Erythorbic Acid

The D-isomer (stereoisomer) of L-ascorbic acid, providing equivalent antioxidant function with negligible Vitamin C activity. The dominant cured-meat oxygen scavenger and color fixative in industrial meat processing because it functions identically to Sodium Ascorbate at lower cost.

White to pale yellow crystalline powder. Highly water-soluble. Sensitive to oxidation in solution; stable as dry solid under proper storage.

We supply food-grade Erythorbic Acid from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard Food Grade (FCC compliant, 99 percent assay minimum), and finer mesh sizes for spray-application and brine-injection systems used in cured meat manufacturing.

Bulk and reduced-MOQ shipments. Batch-level COA covering assay, specific rotation, pH, heavy metals, and microbiology.

Erythorbic Acid is the D-erythro stereoisomer of L-ascorbic acid (Vitamin C). The two molecules are structurally identical except for the stereochemistry at two carbon atoms, and they share essentially equivalent antioxidant chemistry. The key difference is biological: Erythorbic Acid has approximately five percent of the Vitamin C activity of L-ascorbic acid in human nutrition, meaning it provides antioxidant function without contributing meaningfully to Vitamin C nutrition labeling.

Industrial production proceeds by fermentation of glucose with Penicillium species, yielding 2-keto-D-gluconic acid, followed by chemical conversion to D-erythorbic acid. The route is similar to but distinct from L-ascorbic acid manufacturing.

Regulated as E315 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, and approved by JECFA without a numerical Acceptable Daily Intake limit. The compound is permitted in cured meat applications in essentially all major markets at the same use levels as Sodium Ascorbate.

Strategic role in the food industry is dominant in industrial cured meat manufacturing, where Erythorbic Acid and its sodium salt are typically chosen over Sodium Ascorbate for cost reasons. The chemical function (reducing nitrite to nitric oxide for myoglobin color fixation, scavenging oxygen) is identical. The label claim difference (Erythorbic Acid does not support Vitamin C labeling) is irrelevant in meat applications where Vitamin C is not a nutritional positioning lever.

• Cured meat color development: the dominant industrial choice for reducing sodium nitrite to nitric oxide in cured ham, bacon, frankfurters, and sausages
• Fresh and processed seafood: oxidation protection and color preservation
• Beverage oxygen scavenger: industrial juice and soft-drink applications where Vitamin C labeling is not required
• Frozen fruit and vegetable processing: prevents enzymatic browning
• Canned and preserved vegetables: color and quality preservation
• Bakery dough conditioner applications
• Wine and brewing antioxidant where Vitamin C label claim is not desired
• Industrial food applications where antioxidant function is required without nutritional labeling