Product Overview

Erythorbic Acid (D-Isoascorbic Acid / EVC, E315, CAS 89-65-6) is a white or slightly yellow crystalline powder produced by glucose fermentation. As a food antioxidant ingredient, it prevents oxidative deterioration, inhibits enzymatic browning and maintains the original color of food products, helping extend shelf life. It is widely used in beverages, meat products, aquatic products and canned food formulations.

Character

Erythorbic acid is freely soluble in water. It is an organic acid with strong antioxidative capacity. It is more cost-effective than L-ascorbic acid for food antioxidant applications. It is sensitive to heat, light and heavy metal ions

Main Functions

Antioxidant Activity: Acts as a powerful antioxidant, inhibits oxidation reactions and prevents food from oxidative deterioration.

Color Retention: Effectively inhibits enzymatic browning and preserves the natural color of food raw materials.

Preservation Assistance: Reduces oxidative spoilage and helps extend the shelf life of food products.

Applications

1.Functional Food & Beverage Used in fruit drinks, fruit juices, solid beverages, jams and candies to prevent browning and protect food color.

2.Meat & Aquatic Products Added into cured meat, frozen seafood and meat products to maintain bright color and retard fat oxidation.

3.Canned Food Applied in canned fruits, canned vegetables and canned aquatic products to inhibit oxidative degradation and extend shelf life.

Erythorbic Acid vs Vitamin C: Key Differences

Packaging & Storage

Packaging: Standard food grade packaging

Storage Condition: Store in cool, dry and dark warehouse. Keep sealed, avoid moisture, heat and direct sunlight.

Shelf Life: 24 months under proper storage