erythorbin acid
Basic Information
| Field | Content |
|---|---|
| Chinese name | erythorbin acid |
| English name | erythorbin acid |
| INS/E number | INS 317 |
| Functional class | Antioxidant |
| Year adopted | 1969 |
| Approved by | To be added. |
What is it?
Erythorbic acid is a member of the ascorbic-acid isomer family used as an antioxidant in foods, similar in property to D-erythorbic acid. In the food industry it mainly provides antioxidant, colour-fixing and stabilising effects.
Source
Industrial：发酵或化学转化、精制得到赤藻糖酸
Why is it used?
- Prevents oxidation and discolouration
- Aids colour fixation in cured meats
- Stabilises colour and flavour of drinks/produce
- Used as an antioxidant synergist
Common Foods
- Cured meats
- Canned fruit/vegetables
- Beverages
- Beer
- Frozen foods
- Pickles
Safety
ADI (Acceptable Daily Intake)：not limited
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 317)
- FDA 21 CFR 182.3041 (GRASS)
- Codex GSFA (INS 317)
In a nutshell
Erythorbic acid is an ascorbic-isomer antioxidant safe within limits for oxidation and colour control.
Consumer Advice
Erythorbic acid (erythorbin acid) is the same substance as INS 315; 317 is an obsolete historical code, and modern labels normally list 315 or the name 'erythorbic acid' instead. It is an antioxidant that prevents food oxidation with a safety profile similar to vitamin C. If you ever see this old code on a modern label, check the actual ingredient name; there is no safety concern.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.