Erythorbic Acid

Brief Overview

Erythorbic acid, formerly known as Isoascoribic acid and D-araboascorbic acid, is a stereoisomer of ascorbic acid. It is a natural product, a vegetable-derived food additive produced from sucrose. Erythoribic acid is an important antioxidant in the food industry, which can keep the color, and natural flavor of foods and lengthen food storage without toxic and side effects. Erythoribic acid is used in cured meat processing, frozen fruits, frozen vegetables, jams, and in the beverage industry, such as beer, grape wine, soft drinks, fruit juice, and fruit teas.  

Manufacturing Process

The fermentation of D-glucose produces Erythorbic acid to 2-keto-D-gluconic acid by Pseudomonas fluorescent bacteria. The fermentation product is esterified and heated in a basic solution to yield sodium erythorbate. Upon acidification of the salt in a water-methanol solution, erythorbic acid is formed.

Food Industry 

Erythorbic acid is widely used to stabilize color, reduce nitrate uses, and prevent oxidation in meat products, fruits, and vegetables. And therefore maintain the color and flavor and extend their shelf life. Erythorbic acid is also used as a food preservative that is a strong reducing agent (oxygen accepting) that functions similarly to antioxidants.