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Erythorbic acid (isoascorbic acid) is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide.
Erythorbic acid (isoascorbic acid) is widely utilized as a chiral building block in organic synthesis for the preparation of various chiral compounds.
Erythorbic acid (isoascorbic acid) is also used as a reducing agent in various organic reactions.
CAS Number: 89-65-6
Molecular Formula: C6H8O6
Molecular Weight: 176.12
EINECS Number: 201-928-0
Erythorbic acid, Isoascorbic acid, 89-65-6, D-Araboascorbic acid, D-Isoascorbic acid, Araboascorbic acid, D-Erythorbic acid, Isovitamin C, D-(-)-Isoascorbic acid, Saccharosonic acid, Glucosaccharonic acid, 2,3-Didehydro-D-erythro-hexono-1,4-lactone, FEMA No. 2410, (R)-5-((R)-1,2-dihydroxyethyl)-3,4-dihydroxyfuran-2(5H)-one, Erycorbin, Neo-cebicure, D-erythro-Hex-2-enonic acid, .gamma.-lactone, D-erythro-hex-2-enonic acid gamma-lactone, DTXSID6026537, CHEBI:51438, (5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one, D-ASCORBIC ACID, ISO, D-erythro-hex-2-enono-1,4-lactone, 311332OII1, D(-)-Isoascorbic Acid (Erythorbic Acid), (2R)-2-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxy-2H-furan-5-one, Mercate 5, Erythroascorbic acid, D-, MFCD00005378, FEMA Number: 2410, CCRIS 6568, HSDB 584, Erythorbic acid [NF], NSC 8117, D-erythro-3-Oxohexonic acid lactone, EINECS 201-928-0, D-erythro-3-Ketohexonic acid lactone, 3-Oxohexonic acid lactone, D-erythro-, BRN 0084271, NSC-8117, 3-Keto-D-erythro-hexonic acid gamma-lactone, Hex-2-enonic acid gamma-lactone, D-erythro-, (5R)-5-((1R)-1,2-DIHYDROXYETHYL)-3,4-DIHYDROXYFURAN-2(5H)-ONE, UNII-311332OII1, D-soascorbic acid, (5R)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one (D-Isoascorbic Acid); Ascorbic Acid Impurity F; Sodium Ascorbate Impurity F, d-iso-ascorbic acid, ERYTHORBATE, ISOASCORBIC-ACID, D-erythro-Hex-2-enonic acid, g-lactone, 1f9g, E315, D-Erythro-hex-2-enonic acid, gamma-lactone, EC 201-928-0, SCHEMBL18678, ERYTHORBIC ACID [II], 5-18-05-00026 (Beilstein Handbook Reference), ERYTHORBIC ACID [FCC], ISOASCORBIC ACID [MI], ERYTHORBIC ACID [FHFI], ERYTHORBIC ACID [HSDB], ERYTHORBIC ACID [INCI], CHEMBL486293, DTXCID306537, INS NO.315, SCHEMBL3700961, ERYTHORBIC ACID [MART.], ERYTHORBIC ACID [USP-RS], INS-315, D-(-)-Isoascorbic acid, 98%, HY-N7079, Tox21_201111, AC8021, AKOS015856346, D-erythro-hex-2-enoic acid ?-lactone, CAS-89-65-6, NCGC00258663-01, D-erythro-Hex-2-enoic acid gamma-lactone, D-Isoascorbic acid, >=99%, FCC, FG, A0520, CS-0014152, E-315, NS00079026, D(-?)?-?Isoascorbic Acid (Erythorbic Acid), ASCORBIC ACID IMPURITY F [EP IMPURITY], C20364, EN300-251979, A843272, Q424531, D-Isoascorbic acid 1000 microg/mL in Acetonitrile, J-506944, Z1255372411, 7179C406-7CCF-4C07-9125-AA71E28FB983, Erythorbic acid, United States Pharmacopeia (USP) Reference Standard, (5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxy-2,5-dihydrofuran-2-one, (5R)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one (D-Isoascorbic Acid), (5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one (non-preferred name).
Erythorbic acid (isoascorbic acid), also known as isoascorbic acid, is a stereoisomer of ascorbic acid (vitamin C).
While both compounds have similar chemical structures, their spatial arrangement of atoms differs.
Erythorbic acid (isoascorbic acid) is commonly used as a food additive, primarily as an antioxidant.
Erythorbic acid (isoascorbic acid) is antioxidant properties make it useful in various food and beverage applications to prevent the oxidation of ingredients, particularly in processed meats, fruits, and vegetables.
Erythorbic acid helps maintain the color, flavor, and overall quality of the food by inhibiting the detrimental effects of oxygen on the product.
Erythorbic acid (isoascorbic acid), formerly known as iso ascorbic acid and D-arabo ascorbic acid, is a stereoisomer of ascorbic acid.
Erythorbic acid (isoascorbic acid)s chemical properties have many similarities with Vc, but as an antioxidant, it has the inimitable advantage that Vc do not have: First, it is superior to the anti-oxidation than Vc, therefore, mixed the Vc, it can effectively protect the properties Vc component in improving the properties have very good results, while protecting the Vc color.
Second, higher security, no residue in the human body, participating in metabolism after absorb by human body, which can be transformed into Vc partially.
Erythorbic acid (isoascorbic acid, D-araboascorbic acid) is a stereoisomer of ascorbic acid.
Erythorbic acid (isoascorbic acid), produced from sugars derived from different sources, such as beets, sugar cane, and corn, is a food additive used predominantly in meats, poultry, and soft drinks.
Erythorbic Acid can darken on exposure to light. E315 is soluble in water, alcohol, pyridine, oxygenated solvents and slightly soluble in glycerin.
Sinofi is a reliable Erythorbic acid (isoascorbic acid) supplier and manufacturer in China.
Erythorbic acid (isoascorbic acid) is a white to yellow solid with a distinctive sugary odor.
Erythorbic acid (isoascorbic acid) comes in granular crystal form.
Erythorbic acid (isoascorbic acid) is soluble in water, alcohol, and pyridine; moderately soluble in acetone, and slightly soluble in glycerol.
Erythorbic acid (isoascorbic acid) can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature.
Erythorbic acid (isoascorbic acid) is denoted by E number E315, and is widely used as an antioxidant in processed foods.
Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid.
One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.
A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.
Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh (such as salad bar ingredients), the use of Erythorbic acid (isoascorbic acid) as a
food preservative has increased.
Erythorbic acid (isoascorbic acid) is also used as a preservative in cured meats and frozen vegetables.
Erythorbic acid (isoascorbic acid), produced from sugars derived from different sources, such as beets, sugar cane, and corn, is a food additive used predominantly in meats, poultry, and soft drinks.
Erythorbic acid (isoascorbic acid), a stereoisomer of ascorbic acid with similar physicochemical properties, is widely used as an antioxidant in processed foods.
Erythorbic acid (isoascorbic acid) serves as an antioxidant by scavenging free radicals and preventing oxidative damage in food.
This property helps extend the shelf life of products by reducing the rate of deterioration caused by exposure to air.
Erythorbic acid (isoascorbic acid) is commonly used in the food industry, particularly in processed meats such as sausages, hot dogs, and cured meats.
The addition of Erythorbic acid (isoascorbic acid) helps maintain the color of the meat and prevents the formation of nitrosamines, which are potentially harmful compounds.
Erythorbic acid (isoascorbic acid) also acts as a reducing agent, meaning it can reduce the levels of certain compounds, such as oxygen, that can contribute to the degradation of food quality.
Erythorbic acid (isoascorbic acid) has been approved by regulatory agencies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) as a safe food additive when used
within specified limits.
While ascorbic acid (vitamin C) can be derived from natural sources like citrus fruits, Erythorbic acid (isoascorbic acid) is typically produced synthetically through chemical processes.
Erythorbic acid (isoascorbic acid) is odorless and tasteless, making it an ideal additive in food processing as it doesn't contribute unwanted flavors or aromas to the final product.
The molecular structure of erythorbic acid is similar to that of ascorbic acid, with the only difference being the arrangement of atoms around a specific carbon atom.
This difference in structure results in different properties and functions for these two compounds.
Erythorbic acid (isoascorbic acid) is a stereoisomer of ascorbic acid (vitamin C), can be used as an antioxidant, a preservative and a color stabilizer in processed meat and fish products with the European food additive number E315.
Erythorbic acid (isoascorbic acid)s antioxidative mechanism (same with sodium erythorbate and ascorbic acid) is as an oxygen scavenger that reacts with oxygen to reduce the oxygen content in food.
Erythorbic acid (isoascorbic acid) is readily absorbed and metabolized.
Erythorbic acid (isoascorbic acid) and Ascorbyl Stearate are made from vitamin C (ascorbic acid).
Erythorbic acid (isoascorbic acid) and Sodium Erythorbate are substances with structures similar to vitamin C and the sodium salt of vitamin C.
Erythorbic acid (isoascorbic acid), Ascorbyl Dipalmitate and Ascorbyl Stearate are used primarily in makeup products.
Erythorbic acid (isoascorbic acid) and Sodium Erythorbate are used primarily in hair and nail products.
Erythorbic acid (isoascorbic acid) is a natural product, vegetable derived food additive produced from sucrose.
Erythorbic acid (isoascorbic acid) is an important antioxidant in the food industry, which can keep the color, natural flavor of foods and lengthen food storage without toxic and side effects.
Erythorbic acid (isoascorbic acid) is used in cured meat processing, frozen fruits, frozen vegetables, jams, and in the beverage industry such as beer, grape wine, soft drink, fruit juice and fruit teas.
Erythorbic acid (isoascorbic acid)'s use has increased tremendously ever since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods to be eaten fresh.
Erythorbic Acid (isoascorbic acid, d-araboascorbic acid) is a stereoisomer of ascorbic acid (vitamin C).
Erythorbic acid (isoascorbic acid) is synthesized by a reaction between methyl 2-keto-d-gluconate and sodium methoxide.
Erythorbic acid (isoascorbic acid) can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature.
Erythorbic acid (isoascorbic acid) is denoted by E number E315, and is widely used as an antioxidant in processed foods.
Erythorbic acid (isoascorbic acid) is food additive designation E315, it is a stereoisomer of ascorbic acid (vitamin C) that can be used as an antioxidant, preservative, and color stabilizer in processed meat and fish products.
Erythorbic acid (isoascorbic acid), produced from sugars derived from different sources, such as beets, sugar cane, and corn, is a food additive used predominantly in meats, poultry, and soft drinks.
Erythorbic acid (isoascorbic acid) is a stereoisomer of ascorbic acid (vitamin C) in the form on.
Erythorbic acid (isoascorbic acid) is a widely used antioxidant.
Erythorbic acid (isoascorbic acid) is mostly used as an antioxidant (industrial and food), especially in the brewing industry, and as a reducing agent for photography.
Erythorbic acid (isoascorbic acid), produced from sugars derived from different sources, such as beets, sugar cane, and corn, is a food additive used predominantly in meats, poultry, and soft drinks.
Erythorbic acid (isoascorbic acid) is a white to slight yellow crystal or powder.
Erythorbic acid (isoascorbic acid) is widely used as a preservative and color stabilizer for foods and beverages.
As a vegetable-derived food additive, it can be considered natural.
Erythorbic acid (isoascorbic acid), produced from sugars derived from different sources, such as beets, sugar cane, and corn, is a food additive used predominantly in meats, poultry, and soft drinks.
Erythorbic acid (isoascorbic acid) is used as food antioxidant.
Erythorbic acid (isoascorbic acid) is shiny, granular crystals.
Erythorbic acid (isoascorbic acid) is soluble in water, alcohol, and pyridine, moderately soluble in acetone, and slightly soluble in glycerol.
Erythorbic acid (isoascorbic acid) is a by product of ascorbic acid and is mainly used as a preservative of fruits and vegetables.
Erythorbic acid (isoascorbic acid) is produced in acidic condition by sodium erythorbate.
Erythorbic acid (isoascorbic acid) has strong reducing action and has effects on reducing blood press, diuresis,generationg liver glycogen,excreting pigment,detoxifying the body.
Erythorbic acid (isoascorbic acid) is non-toxic.
Erythorbic acid (isoascorbic acid)s other applications are familiar to sodium erythorbate.
Erythorbic acid (isoascorbic acid) can be produced by a reaction between methyl 2-keto-D-gluconate and sulphuric acid.
Producing calcium 2-keto-D-gluconate: food-grade starch hydrolysate fermentation by Pseudomonas fluorescens with calcium carbonate.
Acidify the above fermentation broth to obtain 2-keto-D-gluconic acid (2-KG).
Esterification 2-KG with methanol under acid conditions to yield methyl 2-keto-D-gluconate.
The synthesis of sodium erythorbate: heating the above suspension with sodium bicarbonate or sodium carbonate.
The reaction between sodium erythorbate and sulphuric acid.
Erythorbic acid (isoascorbic acid) is synthesized by the reaction between methyl 2- keto-D-gluconate and sodium methoxide.
Erythorbic acid (isoascorbic acid) can also be synthesized from sucrose, and produced from Penicillium spp.
Erythorbic acid (isoascorbic acid), formerly known as isoAscorbic Acid and D-araboAscorbic Acid, is a stereoisomer of Ascorbic Acid (Vitamin C).
Erythorbic acid (isoascorbic acid) is a vegetable-derived food additive produced from sucrose.
Erythorbic acid (isoascorbic acid) is often used to preserve fresh produce as well as cured meat and frozen vegetables.
Erythorbic acid (isoascorbic acid) is one of the popular food additives and ingredients in most countries.
Erythorbic acid (isoascorbic acid) or erythorbate, formerly known as isoAscorbic Acid and D-araboascorbic acid, is a stereoisomer of ascorbic acid.
Erythorbic acid (isoascorbic acid), formerly known as isoAscorbic Acid and D-araboascorbic acid, is a stereoisomer of ascorbic acid (Vitamin C).
Erythorbic acid (isoascorbic acid) is a vegetable-derived food additive produced from sucrose.
Erythorbic acid (isoascorbic acid) is denoted by E number E315, and is widely used as an antioxidant in processed foods.
Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid.
One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.
A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.
Erythorbic acid (isoascorbic acid) or erythorbate, formerly known as isoascorbic acid and D-araboascorbic acid, is a stereoisomer of ascorbic acid.
Erythorbic acid (isoascorbic acid) is a vegetable derived food additive produced from sucrose.
Erythorbic acid (isoascorbic acid) is denoted by E Number E315, and is widely used as an antioxidant in processed foods.
Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid.
One such trial investigated the effects of Erythorbic acid (isoascorbic acid) on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.
A later study found that Erythorbic acid (isoascorbic acid) is a potent enhancer of nonheme-iron absorption.
Erythorbic acid (isoascorbic acid), a stereoisomer of ascorbic acid with similar physicochemical properties, is widely used as an antioxidant in processed foods.
Erythorbic acid (isoascorbic acid) is a stereoisomer of ascorbic acid (vitamin C) in the form on.
Erythorbic acid (isoascorbic acid) is a widely used antioxidant.
Erythorbic acid (isoascorbic acid) is mostly used as an antioxidant (industrial and food), especially in the brewing industry, and as a reducing agent for photography.
Sodium erythorbateand Erythorbic acid (isoascorbic acid) are generally recognized as the lastest A-class Green products internationally and have become the commodities in short supply both at home and abroad.
Melting point: 169-172 °C (dec.) (lit.)
Boiling point: 227.71°C (rough estimate)
alpha: -17.25 º (c=10, H2O 25 ºC)
Density: 1.3744 (rough estimate)
vapor pressure: 0Pa at 25℃
refractive index: -17.5 ° (C=10, H2O)
FEMA: 2410 | ERYTHROBIC ACID
storage temp.: 2-8°C
solubility: H2O: 0.1 g/mL, clear, colorless to very faintly yellow
pka: 4.09±0.10(Predicted)
form: Crystals or Crystalline Powder
color: White to slightly yellow
Odor: odorless
optical activity: [α]25/D 16.8°, c = 2 in H2O
Water Solubility: 1g/10mL
Merck: 14,5126
BRN: 84271
Stability: Stable. Combustible. Incompatible with chemically active metals, aluminium, zinc, copper, magnesium, strong bases, strong oxidizing agents.
InChIKey: CIWBSHSKHKDKBQ-JLAZNSOCSA-N
LogP: -1.69 at 25℃
Erythorbic acid (isoascorbic acid) can eliminate the discoloration, odor and turbidity, and improve the poor taste of beverages.
In beer, Erythorbic acid (isoascorbic acid) can remove the stale odor, enhance flavor stability, and prolong its shelf life.
Erythorbic acid (isoascorbic acid) is a sodium salt derived of ascorbic acid.
Functions as an electron donor, Erythorbic acid (isoascorbic acid) participates in various biochemical reactions and has shown to have physiological effects.
Moreover, it serves as a valuable model system for studying ascorbic acid and p-hydroxybenzoic acid.
The analytical method for determining these compounds involves electrochemical impedance spectroscopy.
Erythorbic acid (isoascorbic acid) is used as an antioxidant, particularly in the brewing industry, as well as a reducing agent in photography.
Furthermore, it serves as a food additive, functioning as an antimicrobial and antioxidative agent.
Erythorbic acid (isoascorbic acid) or erythorbate, formerly known as iso ascorbic acid and D-arabo ascorbic acid, is a stereoisomer of ascorbic acid.
Erythorbic acid (isoascorbic acid) is a stereoisomer of ascorbic acid (vitamin C).
Erythorbic acid (isoascorbic acid) is synthesized by a reaction between methyl 2-keto-d-gluconate and sodium methoxide.
Erythorbic acid (isoascorbic acid) can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature.
Erythorbic acid (isoascorbic acid) is denoted by E number E315, and is widely used as an antioxidant in processed foods.
Erythorbic acid (isoascorbic acid), produced from sugars derived from different sources, such as beets, sugar cane, and corn, is a food additive used predominantly in meats, poultry, and soft drinks.
Erythorbic acid (isoascorbic acid) is an ascorbic acid.
Erythorbic acid (isoascorbic acid) is synthesized by the reaction between methyl 2- keto-D-gluconate and sodium methoxide.
Erythorbic acid (isoascorbic acid) can also be synthesized from sucrose, and produced from Penicillium spp.
Yeasts and other fungi synthesize the C5 sugar acid Erythorbic acid (isoascorbic acid) which shares structural and physicochemical properties with Asc.
Erythorbic acid (isoascorbic acid) serves similar protective functions in these microorganisms as Asc does in plants and animals, including the scavenging of reactive oxygen species.
Resting cells of Saccharomyces cerevisiae can synthesize Asc from L-galactose, L-galactono-1,4-lactone, or L-gulono- 1,4-lactone via the pathway naturally used for D-erythroascorbic acid.
Erythorbic acid (isoascorbic acid) is incompatible with chemically active metals such as aluminum, copper, magnesium, and zinc.
Erythorbic acid (isoascorbic acid) is also incompatible with strong bases and strong oxidizing agents.
One such trial investigated the effects of Erythorbic acid (isoascorbic acid) on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.
A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.
Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh (such as salad bar ingredients), the use of Erythorbic acid (isoascorbic acid) as a food preservative has increased.
Erythorbic acid (isoascorbic acid) is also used as a preservative in cured meats and frozen vegetables.
Erythorbic acid (isoascorbic acid) was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
Erythorbic acid (isoascorbic acid) and its sodium salt can be used as an antioxidant in beverages, beer and etc.
The biosynthesis of Erythorbic acid (isoascorbic acid) starts from D-arabinose obtained by the microorganism from decaying plant material.
Erythorbic acid (isoascorbic acid), presumably in its 1,4-furanosidic isomeric form, is oxidized by NAD(P)+ specific dehydrogenases to D-arabinono-1,4-lactone, which is further oxidized to D-erythroascorbic acid by D-arabinono-1,4-lactone oxidase.
Production from glucose by Penicillium subspecies Antioxidant for foods and soft drinks.
Flavouring ingredient; colouring preservative/antioxidant in fruit and meat products Erythorbic acid, formerly known as isoascorbic acid and Erythorbic acid (isoascorbic acid), is a stereoisomer of ascorbic acid
(vitamin C).
Erythorbic acid (isoascorbic acid) is a vegetable-derived food additive produced from sucrose.
Erythorbic acid (isoascorbic acid) is denoted by E number E315, and is widely used as an antioxidant in processed foods.
Erythorbic acid (isoascorbic acid) is food additive designation E315, it is a stereoisomer of ascorbic acid (vitamin C) that can be used as an antioxidant, preservative, and color stabilizer in processed meat
and fish products.
Erythorbic acid (isoascorbic acid), a stereoisomer of ascorbic acid with similar physicochemical properties, is widely used as an antioxidant in processed foods.
Erythorbic acid (isoascorbic acid) is sometimes used in combination with other antioxidants, such as citric acid or ascorbic acid, to create a synergistic effect.
This combination can enhance the overall antioxidant activity and effectiveness in preserving the quality of food products.
In addition to preventing the browning of fruits and maintaining the color of meats, erythorbic acid is also employed as a color stabilizer in various food and beverage applications.
Erythorbic acid (isoascorbic acid) helps prevent color changes that may occur due to exposure to air, light, or other external factors.
Erythorbic acid (isoascorbic acid) is used in the production of certain beverages, such as fruit juices and soft drinks, to prevent color degradation and maintain the freshness of the product.
The antioxidant properties of erythorbic acid make it valuable in preserving the quality of canned goods.
Erythorbic acid (isoascorbic acid) helps prevent the oxidation of certain components in canned foods, ensuring a longer shelf life.
Erythorbic acid (isoascorbic acid) is water-soluble, which makes it easy to incorporate into a variety of food and beverage formulations.
Erythorbic acid (isoascorbic acid) is solubility allows for uniform distribution in liquid products.
While Erythorbic acid (isoascorbic acid) is generally recognized as safe, some individuals may be sensitive to certain food additives.
In rare cases, individuals with specific sensitivities or allergies may experience adverse reactions.
Erythorbic acid (isoascorbic acid)'s essential for manufacturers to provide accurate labeling, and consumers with known sensitivities should be cautious when consuming products containing erythorbic acid.
Erythorbic acid (isoascorbic acid) is approved for use in food by the Codex Alimentarius, an international collection of food standards established by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO).
Uses Of Erythorbic acid (isoascorbic acid):
Erythorbic acid (isoascorbic acid) is a new type of food antioxidant, antiseptic and antistaling agent, which can effectively reduce the oxidation of food, prevent its color, aroma, and taste from fading, and it can also inhibit the formation of carcinogenic ammonium nitrite in food.
Erythorbic acid (isoascorbic acid) is used to preserve the color of fruits and vegetables in various processed food products, including canned fruits, jams, and fruit juices.
Erythorbic acid (isoascorbic acid) is employed in the production of certain beverages, particularly fruit juices and soft drinks, to prevent color changes and maintain the freshness of the product.
Erythorbic acid (isoascorbic acid) is often used in combination with other antioxidants, such as citric acid or ascorbic acid, to enhance the overall antioxidant activity in food products.
Erythorbic acid (isoascorbic acid) helps prevent oxidation in canned goods, ensuring that the quality of the products is maintained over an extended period.
Erythorbic acid (isoascorbic acid) is used in some bakery products to preserve the color and quality of ingredients, particularly those sensitive to oxidation.
In baking applications, Erythorbic acid (isoascorbic acid) can be added to dough formulations to improve rheological properties, influencing the elasticity and handling characteristics of the dough.
In the baking industry, Erythorbic acid (isoascorbic acid) is sometimes used as a flour improver.
Erythorbic acid (isoascorbic acid) can enhance the performance of certain dough systems by improving dough strength and elasticity.
Erythorbic acid (isoascorbic acid) can function as a dough relaxer in certain bakery applications, making the dough more manageable and improving its processing characteristics.
Erythorbic acid (isoascorbic acid) can act as an acidulant in certain food and beverage products, providing a sour taste and contributing to the overall flavor profile.
Erythorbic acid (isoascorbic acid) is used to prevent browning and oxidation in white wines.
Erythorbic acid (isoascorbic acid) helps maintain the color and freshness of the wine.
Erythorbic acid (isoascorbic acid) has been used as a reducing agent in photographic developing solutions, playing a role in the development of film and prints.
In some applications, Erythorbic acid (isoascorbic acid) is used as a less expensive alternative to ascorbic acid (vitamin C) while providing similar antioxidant effects.
Erythorbic acid (isoascorbic acid) may be used in some cosmetic and personal care products for its antioxidant properties, helping to maintain the stability of certain formulations.
At present, Erythorbic acid (isoascorbic acid) has been widely used in foods such as meat, vegetables, fruits, wine, beverages, canned food, and tea.
In addition to being used in Chemicalbook food antioxidants, color aids, and preservatives, it also has important applications in medicine and hygiene, daily chemical industries, etc.
In medicine, Erythorbic acid (isoascorbic acid) has the effects of lowering blood pressure, diuresis, hepatic glycogen production, pigment excretion, detoxification, etc.
Erythorbic acid (isoascorbic acid) can be used for liver and gallbladder imaging or bone imaging and the treatment of kidney stones; in chemical industry, erythorbic acid can stabilize chemical reactions and ease reactions.
Erythorbic acid (isoascorbic acid) can be used as a stabilizer for chemical raw materials, and as an electrolyte in electrolysis and electroplating.
Erythorbic acid (isoascorbic acid) is widely used as an antioxidant to prevent the oxidation of food components.
Erythorbic acid (isoascorbic acid) helps extend the shelf life of various food products by inhibiting the deterioration caused by exposure to oxygen.
Erythorbic acid (isoascorbic acid) is commonly employed in the processing of meats, such as sausages, bacon, and cured meats, to maintain the natural color of the meat.
Erythorbic acid (isoascorbic acid) helps prevent the undesirable browning that can occur during processing and storage.
Erythorbic acid (isoascorbic acid) can inhibit the formation of nitrosamines, which are potentially harmful compounds that may arise during the processing of cured meats.
This property contributes to the safety of processed meat products.
Erythorbic acid (isoascorbic acid) is used as a food additive as an antimicrobial and antioxidative agent.
Erythorbic acid (isoascorbic acid) is a food preservative that is a strong reducing agent (oxygen accepting) which functions similarly to antioxidants.
In the dry crystalline state it is nonreactive, but in water solutions it reacts readily with atmospheric oxygen and other oxidizing agents, making it valuable as an antioxidant.
During preparation, dissolving and mixing should incorporate a minimum amount of air, and storage should be at cool temperatures.
Erythorbic acid (isoascorbic acid) has a solubility of 43 g/100 ml of water at 25°c.
One part is equivalent to one part ascorbic acid and equivalent to one part sodium erythorbate.
Erythorbic acid (isoascorbic acid) is used to control oxidative color and flavor deterioration in fruits at 150–200 ppm.
Erythorbic acid (isoascorbic acid) is used in meat curing to speed and control the nitrite curing reaction and prolong the color of cured meat at levels of 0.05%.
Generally, Erythorbic acid (isoascorbic acid) is widely used to stabilize color, reduce nitrate uses, and prevent oxidation in meat products, fruits and vegetables.
And therefore maintain the color & flavor and extend their shelf life.
Meanwhile, Erythorbic acid (isoascorbic acid) benefits our body through reducing nitrosamine formation which is generated by the intake of nitrate.
Erythorbic acid (isoascorbic acid) is also used as a preservative in cured meats and frozen vegetables.
Erythorbic acid (isoascorbic acid) is mostly used as an antioxidant (industrial and food), especially in the brewing industry, and as a reducing agent for photography.
Erythorbic acid (isoascorbic acid) is widely used as an antioxidant in processed foods, cured meats and frozen vegetables.
Erythorbic acid (isoascorbic acid) is able to replace nitrates in meat applications.
Erythorbic acid (isoascorbic acid) is a food preservative that is a strong reducing agent (oxygen accepting) which functions similarly to antioxidants.
In the dry crystalline state Erythorbic acid is nonreactive, but in water solutions it reacts readily with atmospheric oxygen and other oxidizing agents, making it valuable as an antioxidant.
During preparation, dissolving and mixing should incorporate a minimum amount of air, and storage should be at cool temperatures.
Erythorbic acid (isoascorbic acid) has a solubility of 43 g/100 ml of water at 25°c. One part is equivalent to one part ascorbic acid and equivalent to one part sodium erythorbate.
Erythorbic acid (isoascorbic acid) is used to control oxidative color and flavor deterioration in fruits at 150–200 ppm.
Erythorbic acid (isoascorbic acid) is used in meat curing to speed and control the nitrite curing reaction and prolong the color of cured meat at levels of 0.05%.
Erythorbic acid (isoascorbic acid) is a stereoisomer of L-ascorbic acid, and is used as an antioxidant in foods and oral pharmaceutical formulations.
Erythorbic acid (isoascorbic acid) has approximately 5% of the vitamin C activity of L-ascorbic acid.
Erythorbic acid (isoascorbic acid) is used as antioxidant especially in brewing industry, reducing agent in photography.
Erythorbic acid (isoascorbic acid) is also used in food industry, as food additives.
Erythorbic acid (isoascorbic acid) and its sodium salt are widely used.
Erythorbic acid (isoascorbic acid) has been used as a food antioxidant and used to prevent browning in fish, meat, vegetables, fruit juices, etc.
Safety Profile Of Erythorbic acid (isoascorbic acid):
Erythorbic acid (isoascorbic acid) is widely used in food applications as an antioxidant.
In its concentrated form, Erythorbic acid (isoascorbic acid) may cause skin and eye irritation.
Inhalation of Erythorbic acid (isoascorbic acid) dust or vapors may cause respiratory irritation.
Adequate ventilation should be provided in areas where it is handled in powder or airborne form.
While rare, some individuals may be sensitive or allergic to Erythorbic acid (isoascorbic acid).
This can lead to adverse reactions upon exposure, such as skin rashes or respiratory issues.
Erythorbic acid (isoascorbic acid)'s important for individuals with known sensitivities to be cautious and for manufacturers to provide accurate labeling.
Erythorbic acid (isoascorbic acid) is also used in oral pharmaceutical applications as an antioxidant.
Erythorbic acid (isoascorbic acid) is generally regarded as nontoxic and nonirritant when used as an excipient.
Erythorbic acid (isoascorbic acid) is readily metabolized and does not affect the urinary excretion of ascorbic acid.
The WHO has set an acceptable daily intake of Erythorbic acid (isoascorbic acid) and its sodium salt in foods at up to 5 mg/kg body-weight.
