Erythorbic Acid
Also known as: D-Araboascorbic Acid, Erythorbate, Isoascorbic Acid
Antioxidants
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Erythorbic Acid is an antioxidant that preserves color and prevents oxidation in cured meats, maintains freshness in baked goods, prevents browning in canned and frozen produce, and reduces oxidation in seafood.
Commonly found in
- —Cured meats
- —Beverages
- —Canned and frozen fruits and vegetables
Key functions
- —Prevents oxidation and rancidity
- —Preserves color and flavor
Potential Risks and Side Effects
- 01Generally recognized as safe within regulated limits, with minimal risks
- 02In very high doses, may cause gastrointestinal discomfort, such as cramps or diarrhea
- 03May interfere with certain vitamin C tests due to structural similarity to ascorbic acid