Erythorbic acid is a form of vitamin C that is often used as a food additive to prevent discoloration and oxidation. It’s a synthetic form of vitamin C that has similar antioxidant properties to natural vitamin C.
Like vitamin C, erythorbic acid helps to protect the body against free radical damage and supports the immune system. It also aids in collagen production and improves iron absorption.
Erythorbic acid is a popular food additive due to its ability to prevent discoloration and oxidation in foods, particularly in meats and fruits. It’s also commonly used in the production of beverages and canned foods.
While erythorbic acid is a synthetic form of vitamin C, it’s generally recognized as safe for consumption by regulatory agencies worldwide.
Overall, erythorbic acid is a useful food additive that provides similar benefits to natural vitamin C. Its ability to prevent discoloration and oxidation makes it a popular choice for food manufacturers, while its antioxidant properties offer health benefits for consumers.
| Item | Specifications |
| Description | White, crystalline powder or granules |
| Identification | Positive reaction |
| Assay | 98.0~100.5% |
| Loss on drying | 0.25%max |
| Specific Rotation | +95.5°~ +98.0° |
| Oxalate | Passes Test |
| PH Value | 5.5~8.0 |
| Heavy Metals (as Pb) | 10mg/kg max |
| Lead | 5 mg/kg max |
| Arsenic | 3 mg/kg max |
| Mercury | 1 mg/kg max |
| Clarity | Passes test |
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