ISOASCORBIC ACID

Isoascorbic Acid, formerly known as D-araboascorbic acid, is a stereoisomer of ascorbic acid (Vitamin C).
Isoascorbic Acid is a vegetable-derived food additive produced from sucrose. 
Isoascorbic Acid is denoted by E number E315, and is widely used as an antioxidant in processed foods.

CAS Number: 89-65-6
EC Number: 201-928-0
IUPAC Name: (5R)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one
Chemical Formula: C6H8O6

Other names: 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,

Isoascorbic Acid is often used to preserve fresh produce as well as cured meat and frozen vegetables.
Isoascorbic Acid is one of the popular food additives and ingredients in most countries. 
Isoascorbic Acid or erythorbate, formerly known as isoAscorbic Acid and D-araboascorbic acid, is a stereoisomer of ascorbic acid.

Isoascorbic Acid is shiny, granular crystals.
Isoascorbic Acid is soluble in water, alcohol, and pyridine, moderately soluble in acetone, and slightly soluble in glycerol.
Isoascorbic Acid is a by product of ascorbic acid and is mainly used as a preservative of fruits and vegetables.

Isoascorbic Acid is produced in acidic condition by sodium erythorbate.
Isoascorbic Acid has strong reducing action and has effects on reducing blood press, diuresis,generationg liver glycogen,excreting pigment,detoxifying the body.
Isoascorbic Acid is non-toxic.

Isoascorbic Acids other applications are familiar to sodium erythorbate.
Sodium erythorbateand 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.
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).
Isoascorbic Acid or erythorbate, formerly known as isoascorbic acid and D-araboascorbic acid, is a stereoisomer of ascorbic acid. 

Isoascorbic Acid is a vegetable derived food additive produced from sucrose. 
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 Isoascorbic Acid. 
One such trial investigated the effects of 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 Isoascorbic Acid is a potent enhancer of nonheme-iron absorption.

Isoascorbic Acid, a stereoisomer of ascorbic acid with similar physicochemical properties, is widely used as an antioxidant in processed foods. 
Isoascorbic Acid is a stereoisomer of ascorbic acid (vitamin C) in the form on. 
Isoascorbic Acid is a widely used antioxidant.

Isoascorbic Acid is mostly used as an antioxidant (industrial and food), especially in the brewing industry, and as a reducing agent for photography.
Isoascorbic Acid is readily absorbed and metabolized.
Isoascorbic Acid and Ascorbyl Stearate are made from vitamin C (ascorbic acid). 

Isoascorbic Acid and Sodium Erythorbate are substances with structures similar to vitamin C and the sodium salt of vitamin C. 
Isoascorbic Acid, Ascorbyl Dipalmitate and Ascorbyl Stearate are used primarily in makeup products. 
Isoascorbic Acid and Sodium Erythorbate are used primarily in hair and nail products.

Isoascorbic Acid is a natural product, vegetable derived food additive produced from sucrose.
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.
While both compounds have similar chemical structures, their spatial arrangement of atoms differs.

Isoascorbic Acid is commonly used as a food additive, primarily as an antioxidant.
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. 
Isoascorbic Acid helps maintain the color, flavor, and overall quality of the food by inhibiting the detrimental effects of oxygen on the product.

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.
Isoascorbic Acid is a white to slight yellow crystal or powder. 
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 Isoascorbic 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.
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.

Isoascorbic Acids 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.
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.
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.

Isoascorbic Acid (isoascorbic acid, d-araboascorbic acid) is a stereoisomer of ascorbic acid (vitamin C).
Isoascorbic Acid is synthesized by a reaction between methyl 2-keto-d-gluconate and sodium methoxide.
Isoascorbic Acid can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature.

Isoascorbic Acid is denoted by E number E315, and is widely used as an antioxidant in processed foods.
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.
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.

Isoascorbic Acid can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature.
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 Isoascorbic Acid.
One such trial investigated the effects of 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 Isoascorbic 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 Isoascorbic Acid as a food preservative has increased.
Isoascorbic Acid is also used as a preservative in cured meats and frozen vegetables.
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.

Isoascorbic Acid, a stereoisomer of ascorbic acid with similar physicochemical properties, is widely used as an antioxidant in processed foods.
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.

Isoascorbic Acid is commonly used in the food industry, particularly in processed meats such as sausages, hot dogs, and cured meats. 
The addition of Isoascorbic Acid helps maintain the color of the meat and prevents the formation of nitrosamines, which are potentially harmful compounds.
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.

Isoascorbic Acids 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.
Isoascorbic Acid can darken on exposure to light. 

Isoascorbic Acid is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide.
Isoascorbic Acid is widely utilized as a chiral building block in organic synthesis for the preparation of various chiral compounds. 
Isoascorbic Acid is also used as a reducing agent in various organic reactions.

Isoascorbic Acid is soluble in water, alcohol, pyridine, oxygenated solvents and slightly soluble in glycerin. 
Sinofi is a reliable Isoascorbic Acid supplier and manufacturer in China.

Isoascorbic Acid is a white to yellow solid with a distinctive sugary odor. 
Isoascorbic Acid comes in granular crystal form. 
Esterification 2-KG with methanol under acid conditions to yield methyl 2-keto-D-gluconate.

Isoascorbic Acid, formerly known as iso ascorbic acid and D-arabo ascorbic acid, is a stereoisomer of ascorbic acid.
Isoascorbic Acid is soluble in water, alcohol, and pyridine; moderately soluble in acetone, and slightly soluble in glycerol.
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.

The synthesis of sodium erythorbate: heating the above suspension with sodium bicarbonate or sodium carbonate.
The reaction between sodium erythorbate and sulphuric acid.
Isoascorbic Acid is synthesized by the reaction between methyl 2- keto-D-gluconate and sodium methoxide.

Isoascorbic Acid can also be synthesized from sucrose, and produced from Penicillium spp.
Isoascorbic Acid, formerly known as isoAscorbic Acid and D-araboAscorbic Acid, is a stereoisomer of Ascorbic Acid (Vitamin C). 
Isoascorbic Acid is a vegetable-derived food additive produced from sucrose. 

Isoascorbic Acid, also known as isoascorbic acid, is a stereoisomer of ascorbic acid (vitamin C). 
Isoascorbic Acid is a stereoisomer of ascorbic acid (vitamin C) in the form on.
Isoascorbic Acid is a widely used antioxidant.

While ascorbic acid (vitamin C) can be derived from natural sources like citrus fruits, Isoascorbic Acid is typically produced synthetically through chemical processes.
Second, higher security, no residue in the human body, participating in metabolism after absorb by human body, which can be transformed into Vc partially.
Isoascorbic Acid (isoascorbic acid, D-araboascorbic acid) is a stereoisomer of ascorbic acid.

Isoascorbic Acid is mostly used as an antioxidant (industrial and food), especially in the brewing industry, and as a reducing agent for photography.
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.
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.
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.
Isoascorbic Acid is used as food antioxidant.

Isoascorbic Acid was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
Isoascorbic Acid and its sodium salt can be used as an antioxidant in beverages, beer and etc.
Isoascorbic Acid can eliminate the discoloration, odor and turbidity, and improve the poor taste of beverages.

In beer, Isoascorbic Acid can remove the stale odor, enhance flavor stability, and prolong its shelf life.
Isoascorbic Acid is a sodium salt derived of ascorbic acid. 
Functions as an electron donor, Isoascorbic Acid participates in various biochemical reactions and has shown to have physiological effects. 

Moreover, Isoascorbic Acid 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. 
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.
Isoascorbic Acid or erythorbate, formerly known as iso ascorbic acid and D-arabo ascorbic acid, is a stereoisomer of ascorbic acid. 

Isoascorbic Acid is a vegetable-derived food additive produced from sucrose. 
Isoascorbic Acid is denoted by E number E315, and is widely used as an antioxidant in processed foods. 
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.

Isoascorbic Acid, a stereoisomer of ascorbic acid with similar physicochemical properties, is widely used as an antioxidant in processed foods. 
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, Isoascorbic Acid is also employed as a color stabilizer in various food and beverage applications. 
Isoascorbic Acid helps prevent color changes that may occur due to exposure to air, light, or other external factors.
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 Isoascorbic Acid make it valuable in preserving the quality of canned goods. 
Isoascorbic Acid helps prevent the oxidation of certain components in canned foods, ensuring a longer shelf life.
Isoascorbic Acid is water-soluble, which makes it easy to incorporate into a variety of food and beverage formulations. 

Isoascorbic Acid is solubility allows for uniform distribution in liquid products.
While 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. 

Isoascorbic Acid's essential for manufacturers to provide accurate labeling, and consumers with known sensitivities should be cautious when consuming products containing Isoascorbic 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).
Isoascorbic Acid is a stereoisomer of ascorbic acid (vitamin C). 

Isoascorbic Acid is synthesized by a reaction between methyl 2-keto-d-gluconate and sodium methoxide. 
Isoascorbic Acid can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. 
Isoascorbic Acid is denoted by E number E315, and is widely used as an antioxidant in processed foods.

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.
Isoascorbic Acid is an ascorbic acid.
Isoascorbic Acid is synthesized by the reaction between methyl 2- keto-D-gluconate and sodium methoxide. 

Isoascorbic Acid can also be synthesized from sucrose, and produced from Penicillium spp.
Yeasts and other fungi synthesize the C5 sugar acid Isoascorbic Acid which shares structural and physicochemical properties with Asc. 
Isoascorbic Acid serves similar protective functions in these microorganisms as Asc does in plants and animals, including the scavenging of reactive oxygen species. 

The biosynthesis of Isoascorbic Acid starts from D-arabinose obtained by the microorganism from decaying plant material. 
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. 
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.

Isoascorbic Acid is incompatible with chemically active metals such as aluminum, copper, magnesium, and zinc. 
Isoascorbic Acid is also incompatible with strong bases and strong oxidizing agents.
One such trial investigated the effects of 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 Isoascorbic 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 Isoascorbic Acid as a food preservative has increased.
Isoascorbic Acid is also used as a preservative in cured meats and frozen vegetables. 

Uses:
Isoascorbic Acid is widely used as an antioxidant in processed foods, cured meats and frozen vegetables.
Isoascorbic Acid is able to replace nitrates in meat applications.
Isoascorbic Acid is a food preservative that is a strong reducing agent (oxygen accepting) which functions similarly to antioxidants.

In the dry crystalline state Isoascorbic 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.
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.

Isoascorbic Acid is used to control oxidative color and flavor deterioration in fruits at 150–200 ppm.
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%.
Isoascorbic Acid is a stereoisomer of L-ascorbic acid, and is used as an antioxidant in foods and oral pharmaceutical formulations.

Isoascorbic Acid has approximately 5% of the vitamin C activity of L-ascorbic acid.
Isoascorbic Acid is used as antioxidant especially in brewing industry, reducing agent in photography. 
Isoascorbic Acid is also used in food industry, as food additives.

Isoascorbic Acid and its sodium salt are widely used. 
Isoascorbic Acid has been used as a food antioxidant and used to prevent browning in fish, meat, vegetables, fruit juices, etc. 
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. 

At present, 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, Isoascorbic Acid has the effects of lowering blood pressure, diuresis, hepatic glycogen production, pigment excretion, detoxification, etc. 

Isoascorbic Acid can be used for liver and gallbladder imaging or bone imaging and the treatment of kidney stones; in chemical industry, Isoascorbic Acid can stabilize chemical reactions and ease reactions.
Isoascorbic Acid can be used as a stabilizer for chemical raw materials, and as an electrolyte in electrolysis and electroplating.

Isoascorbic Acid is widely used as an antioxidant to prevent the oxidation of food components. 
Isoascorbic Acid helps extend the shelf life of various food products by inhibiting the deterioration caused by exposure to oxygen.
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. 

Isoascorbic Acid helps prevent the undesirable browning that can occur during processing and storage.
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.

Isoascorbic Acid is used to preserve the color of fruits and vegetables in various processed food products, including canned fruits, jams, and fruit juices.
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.

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.
Isoascorbic Acid helps prevent oxidation in canned goods, ensuring that the quality of the products is maintained over an extended period.

Isoascorbic Acid is used in some bakery products to preserve the color and quality of ingredients, particularly those sensitive to oxidation.
Isoascorbic Acid is used as a food additive as an antimicrobial and antioxidative agent.
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. 
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. 
Isoascorbic Acid is used to control oxidative color and flavor deterioration in fruits at 150–200 ppm. 
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%.

In the baking industry, Isoascorbic Acid is sometimes used as a flour improver. 
Isoascorbic Acid can enhance the performance of certain dough systems by improving dough strength and elasticity.
Isoascorbic Acid can function as a dough relaxer in certain bakery applications, making the dough more manageable and improving its processing characteristics.

Isoascorbic Acid can act as an acidulant in certain food and beverage products, providing a sour taste and contributing to the overall flavor profile.
Isoascorbic Acid is used to prevent browning and oxidation in white wines. 
Isoascorbic Acid helps maintain the color and freshness of the wine.

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, Isoascorbic Acid is used as a less expensive alternative to ascorbic acid (vitamin C) while providing similar antioxidant effects.

Isoascorbic Acid may be used in some cosmetic and personal care products for its antioxidant properties, helping to maintain the stability of certain formulations.
Generally, 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, Isoascorbic Acid benefits our body through reducing nitrosamine formation which is generated by the intake of nitrate.
Isoascorbic Acid is also used as a preservative in cured meats and frozen vegetables.
Isoascorbic Acid is mostly used as an antioxidant (industrial and food), especially in the brewing industry, and as a reducing agent for photography.

Safety Profile:
Isoascorbic Acid is generally regarded as nontoxic and nonirritant when used as an excipient. 
Isoascorbic Acid is readily metabolized and does not affect the urinary excretion of ascorbic acid.
The WHO has set an acceptable daily intake of Isoascorbic Acid and its sodium salt in foods at up to 5 mg/kg body-weight.

In its concentrated form, Isoascorbic Acid may cause skin and eye irritation. 
Inhalation of 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 Isoascorbic Acid. 
Isoascorbic Acid's important for individuals with known sensitivities to be cautious and for manufacturers to provide accurate labeling.

Isoascorbic Acid is widely used in food applications as an antioxidant. 
Isoascorbic Acid is also used in oral pharmaceutical applications as an antioxidant.