Erythorbic Acid

Erythorbic Acid is a stereo isomer, E315 is derived from the sugar production of vegetables, food additives. Erythorbic Acid not only maintain the original color and natural flavor of food, and without any side effects and increase the shelf life of food.

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About Erythorbic Acid

Erythorbic Acid is vitamin C a stereoisomer, and thus the chemical nature of vitamin C similar. Erythorbic Acid white to light yellow or crystal powder, odorless, acid taste, melting point 166-172 ℃, and decomposition, Erythorbic Acid gradually darken when exposed to light. Dry state, Erythorbic Acid fairly stable in the air, and in solution when exposed to air and rapidly degenerate, E315 almost no role in the physiological activity of ascorbic acid, Erythorbic Acid antioxidant properties than ascorbic acid, but the Erythorbic Acid poor heat resistance, reduced intensity, decomposition of heavy metal ions can promote Erythorbic Acid, Erythorbic Acid soluble in water at room temperature solubility of 40g/100ml, soluble in ethanol, 5g/100ml, insoluble in glycerin, insoluble in benzene, 1% aqueous solution of the PH value of 2.8. Antioxidant sodium erythorbate, far more than the antioxidant capacity of vitamin C, no vitamin C to strengthen the role, but the Erythorbic Acid will not hinder the bodys absorption and utilization of ascorbic acid. Human intake of E315, the body can be transformed into vitamin C. U.S. Food and Drug Administration (1980) Erythorbic Acid is generally recognized as safe substances.

References on Erythorbic Acid

[1]. Grant-Preece P, Fang H, Schmidtke LM, Clark AC. Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide. Food Chem. 2013 Nov 1;141(1):304-12.

[2]. Clark AC, Vestner J, Barril C, Maury C, Prenzler PD, Scollary GR. The influence of stereochemistry of antioxidants and flavonols on oxidation processes in a model wine system: ascorbic acid, erythorbic acid, +-catechin and (-)-epicatechin. J Agric Food Chem. 2010 Jan 27;58(2):1004-11.

[3]. Fidler MC, Davidsson L, Zeder C, Hurrell RF. Erythorbic acid is a potent enhancer of nonheme-iron absorption. Am J Clin Nutr. 2004 Jan;79(1):99-102.

[4]. Leclercq C, Arcella D, Turrini A. Estimates of the theoretical maximum daily intake of erythorbic acid, gallates, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in Italy: a stepwise approach. Food Chem Toxicol. 2000 Dec;38(12):1075-84.