Bulk Erythorbic Acid E315 Manufacturer China

Product Introduction

Erythorbic Acid (also called isoascorbic acid, food additive E315) is a stereoisomer of ascorbic acid (Vitamin C). It is a white, odorless crystalline powder, freely soluble in water, and is widely used as a low-cost, highly effective food antioxidant and color preservative.

As a professional Erythorbic Acid manufacturer, supplier and exporter in China, WEHENGFOOD supplies food grade Erythorbic Acid powder in bulk to meat processors, seafood processors, beverage producers, canned food factories and food ingredient distributors worldwide. Every batch ships with COA, MSDS and full export documentation.

Certificate of Analysis

No.	Test Item	Standard	Result
1	Appearance	White crystalline powder, odorless, sweet	White crystalline powder, odorless, sweet
2	Assay (Dry Basis), %	99.0–101.0	99.8
3	Specific Optical Rotation	+52.5° to +53.3°	+53.1°
4	Acidity or Alkalinity	6 g sample, 0.1 mol/L NaOH ≤ 0.15 mL	0.05 mL
5	Water, %	≤ 1.0	0.12
6	Arsenic	≤ 1 ppm	< 0.25 ppm
7	Calcium	≤ 200 ppm	< 50 ppm
8	Lead in Sugars	≤ 0.5 ppm	< 0.5 ppm
9	Chloride	≤ 125 ppm	< 25 ppm
10	Sulphates	≤ 200 ppm	< 25 ppm
11	Sulphites	≤ 15 ppm SO₂	< 15 ppm SO₂
12	Sulphated Ash, %	≤ 0.10	0.02

Conclusion: The above product conforms to the specified standard.

Key Functions of Erythorbic Acid

Antioxidant and oxygen scavenger: It reacts with oxygen readily, protecting food from oxidation, rancidity and off-flavors.
Color retention in cured meat: It speeds up the reduction of nitrite to nitric oxide, giving cured meats a stable pink-red color and a faster cure.
Reduces nitrosamine formation: Used with nitrite in cured meats, it helps limit the formation of nitrosamines.
Anti-browning: It prevents enzymatic and non-enzymatic browning in fruits, vegetables and potato products.
Flavor and freshness protection: It extends the shelf life of beer, juices, soft drinks and wine by limiting oxidative deterioration.
Cost-effective alternative to ascorbic acid: It has the same antioxidant action at a lower cost, but with very little Vitamin C activity, so it is used as a preservative rather than a nutrient.

Applications

Cured and processed meat: ham, bacon, sausages, hot dogs, luncheon meat
Seafood and fish products: surimi, frozen fish, shrimp (freshness and color protection)
Beverages: beer, fruit juice, carbonated drinks, wine
Fruits and vegetables: fresh-cut produce, canned and frozen fruit, jams, pickles
Canned and frozen foods: color and flavor stabilization
Bakery and dough systems: oxidant/improver in some formulations
Fats and oils: helps protect against oxidation

Typical usage: Dosage depends on the application and local food regulations (GB 2760, FDA, EU E315). Please contact us for recommended dosage in your product.

Erythorbic Acid vs Ascorbic Acid

	Erythorbic Acid	Ascorbic Acid
Role	Antioxidant, color preserver	Vitamin C, antioxidant
Vitamin C activity	Very low	Full
Best for	Cured meat, beverages, anti-browning	Nutrition fortification, supplements
Cost	Lower	Higher

Factory

Package

Exhibitions

FAQ

Q1: What is Erythorbic Acid used for in food?

Erythorbic Acid is used as an antioxidant and color preserver, mainly in cured meat, seafood, beverages, and fresh-cut or canned fruit and vegetables.

Q2: What is the difference between Erythorbic Acid and Ascorbic Acid?

They are stereoisomers. Erythorbic Acid has the same antioxidant action but almost no Vitamin C activity and a lower price, so it is chosen for preservation rather than nutrition.

Q3: Is Erythorbic Acid (E315) safe?

Yes. It is approved as a food additive in the US (GRAS), the EU (E315) and China (GB 2760) when used within permitted levels.

Q4: What is the difference between Erythorbic Acid and Sodium Erythorbate?

Sodium Erythorbate is the sodium salt of Erythorbic Acid. It is more neutral in pH and dissolves very well, and is commonly used in meat brines. Erythorbic Acid is used where a slightly acidic antioxidant is preferred. We supply both.