Erythrobic Acid
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What it is
Erythorbic acid is a food additive that is an isomer of ascorbic acid (Vitamin C). It is produced commercially by the fermentation of a carbohydrate source, such as sugar, by specific microorganisms. It is chemically similar to Vitamin C but does not have the same vitamin activity.
Why it's used
Erythorbic acid is used as an antioxidant to preserve color and flavor in processed foods. It helps prevent spoilage by inhibiting oxidation, which can cause foods to lose their appeal. It is commonly found in cured meats, beverages, baked goods, and snack foods.
Health notes
Erythorbic acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a food additive. It is also approved for use in the European Union. International bodies like JECFA have evaluated it. At typical consumption levels, it is not associated with adverse health effects. Some studies have explored its antioxidant properties, but it is not considered a significant source of Vitamin C.
Allergen info
Erythorbic acid is not derived from any of the nine major allergens recognized by the FDA. It does not contain gluten.