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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add erythorbic acid to foods to prevent browning and spoilage by acting as …
What it is
Erythorbic acid is a food additive that is chemically similar to vitamin C (ascorbic acid). It is made from a sugar source, typically corn starch, through a fermentation process.
Why it's used
Manufacturers add erythorbic acid to foods to prevent browning and spoilage by acting as an antioxidant. It helps preserve the color and flavor of cured meats, canned fruits and vegetables, and baked goods.
Health notes
Erythorbic acid is generally recognized as safe (GRAS) by the FDA for use in food. It is not metabolized by the body like vitamin C and does not provide vitamin C activity. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated erythorbic acid and established specifications for its use.
Allergen info
Erythorbic acid is not derived from any of the 9 major allergens and does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.