Erythorbic Acid E315
reducing_agent — Primarily synthetic.
D-Erythorbic acid
CAS: 89-65-6
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Erythorbic Acid?
Erythorbic acid (isoascorbic acid or D-araboascorbic acid) is a stereoisomer of ascorbic acid used as an antioxidant in cured meats, frozen fish, and beverages. While it has minimal vitamin C activity (approximately 1/20th of L-ascorbic acid), it performs excellently as an antioxidant in food systems — particularly in meat curing where it accelerates nitrite conversion and stabilizes the cured meat color. JECFA considers it acceptable with no numerical ADI. EFSA reviewed erythorbic acid in 2016. It is approved in the EU, USA (GRAS), Japan, Canada, and Australia.
? Did You Know?
Erythorbic Acid is produced through fermentation — the same biological process used to make bread, beer, and yogurt.
Erythorbic Acid isn't just a food additive — it's also used in cosmetics.
Detailed Regulatory Assessment
United States (FDA)
Generally recognized as safe
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Synthesized from sucrose through a multi-step process involving fermentation and chemical conversion.
Applications Beyond Food
Antioxidant in cosmetic formulations