Erythorbic Acid, CAS# 89-65-6, is a organic compound manufactured through chemical synthesis, available as White odorless, crystalline powder or granules. Erythorbic Acid is widely used as antioxidants. with E number E315.
No significant side effects reported.
As Erythorbic Acid is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Erythorbic Acid for long period.
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Erythorbic Acid could have any negative effects on these vulnerable groups. It should be safe to use Erythorbic Acid in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Erythorbic Acid for long period in food for newborns or pregnant.
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Erythorbic Acid is considered safe by FDA according to existing data and granted GRAS status.
No breaking news or public health crises reported about Erythorbic Acid reported up to now.
* Want to report news about this ingredient, please send email to email@example.com. Your knowledge can help us to uncover more truthes about food ingredients to customers.
1. 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]
Author: Grant-Preece P, Fang H, Schmidtke LM, Clark AC.
2. 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]
Author: Clark AC, Vestner J, Barril C, Maury C, Prenzler PD, Scollary GR.
3. Erythorbic acid is a potent enhancer of nonheme-iron absorption. [Am J Clin Nutr. 2004 Jan]
Author: Fidler MC, Davidsson L, Zeder C, Hurrell RF.
4. Effect of smoking on erythorbic acid pharmacokinetics. [Br J Nutr. 2003 May]
Author: Lykkesfeldt J, Bolbjerg ML, Poulsen HE.
5. Effect of erythorbic acid on cooked color in ground beef. [Meat Sci. 2001 Jan]
Author: Phillips AL, Mancini R, Sun Q, Lynch MP, Faustman C.