Contains Erythorbic Acid

Erythorbic acid is a vitamin C isomer, meaning it has a similar chemical structure but is not vitamin C. It is produced commercially by the fermentation of a sugar source, such as corn starch, using specific microorganisms.

Manufacturers add erythorbic acid to foods as an antioxidant to help preserve color and flavor and to prevent spoilage. It is often found in cured meats, processed fruits and vegetables, baked goods, and beverages.

In the U.S., erythorbic acid is generally recognized as safe (GRAS) by the FDA when used for its intended purpose. It is not metabolized by the body like vitamin C, so it does not provide vitamin C activity. International bodies like JECFA and EFSA have evaluated erythorbic acid and its salts, and have established acceptable daily intakes. Evidence does not suggest adverse health effects at typical consumption levels.