Erythorbic acid

Erythorbic acid is a chemical compound used predominantly as a food additive and antioxidant in the food industry. It is a stereoisomer of ascorbic acid, commonly known as Vitamin C.

Chemical Structure

Erythorbic acid, chemically known as D-araboascorbic acid, is a stereoisomer of ascorbic acid. It is a sugar acid with a structure similar to glucose. It is a white to light yellow crystalline powder that is soluble in water and slightly soluble in ethanol.

Uses

Erythorbic acid is primarily used as an antioxidant in the food industry. It helps to prevent changes in color, flavor, and texture of food products by inhibiting the oxidation process. It is commonly used in processed foods such as canned foods, wine, and meat products.

In addition to its use as a food additive, erythorbic acid is also used in photographic developer solutions and as a reducing agent in dyeing processes.

Safety and Regulation

Erythorbic acid is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). It is also approved for use as a food additive by the European Food Safety Authority (EFSA).

See Also

• Ascorbic acid
• Food additive
• Antioxidant
• Food and Drug Administration
• European Food Safety Authority

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  D-Erythorbic acid
• 
  Erythorbic acid 3D balls