Erythorbic Acid

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[ Other Name ] Erythorbic Acid; Isoascorbic Acid; D-araboascorbic Acid; Sodium D-isoascorbate; D-Erythorbic Acid
[ CAS No. ] 89-65-6
[ Molecular Formula ] C6H8O6
[ Molecular Weight ] 176.124
[ Purity ] ≥95% or 98%
[ Appearance ] White Crystalline Powder

[ Function ]
1. Food Antioxidant:
Inhibits oxidation reactions in food, prevents browning and spoilage, and preserves flavor and nutritional value.
2. Food Preservative:
Inhibits the growth of bacteria and mold, thereby extending the shelf life of food products.
3. Reducing Agent:
Reduces the degree of oxidation in food raw materials, preserving their natural color and nutritional components.
4. Color Retention:
Works synergistically with nitrites in cured meat products to inhibit the formation of carcinogenic nitrosamines while maintaining the meat's fresh red color.
5. Vitamin C Substitute:
Due to its lower cost, it is frequently used in applications where the specific biological activity of Vitamin C is not a critical requirement.

[ Application ]
1. Food Industry:
Erythorbic Acid serves as a vital antioxidant and preservative in the food industry; it helps preserve the color and natural flavor of food products, extends their shelf life, and is free from any toxic side effects. Within the food sector, Erythorbic Acid is primarily utilized in meat products, beverages, fruits, vegetables, canned goods, jams, beer, carbonated drinks, fruit teas, fruit juices, wines, and similar items.
2. Pharmaceutical Field:
Serves as a stabilizer for Vitamin C preparations, offering auxiliary effects such as diuresis, detoxification, and blood pressure reduction.
3. Cosmetics:
When incorporated into skincare products, it exerts antioxidant effects, thereby protecting the skin from damage caused by free radicals.

About Erythorbic Acid
Erythorbic Acid is a white crystalline powder that is readily soluble in water and serves as a derivative of Vitamin C. It possesses excellent antioxidant properties, effectively delaying the oxidative deterioration of food products while preserving their color and flavor. In the food industry, it is frequently utilized as an antioxidant, a preservative, and a color-retention agent.
It is widely employed within the food industry as both an antioxidant and a preservative, effectively inhibiting oxidation reactions and extending shelf life; furthermore, due to its high safety profile and low cost, it is officially classified as a food additive.