Blog

Erythorbic acid is a close relative of Vitamin C

Erythorbic acid, also known as Isoascorbic Acid, is used as an antioxidant in sausages, dairy products, beverages, etc. Ascorbic acid is vitamin c, and Vitamin C and Isoascorbic Acid are relatives with a fairly close chemical structure.

Erythorbic acid has the same strong antioxidant effect as vitamin C. Sodium erythorbate is sometimes added to some foods because the Erythorbic acid is easily broken down. Erythorbic acid and vitamin C, which have similar chemical structures, have two major differences. First, Erythorbic acid does not have the same potency as vitamin C, although it has strong antioxidant properties. In other words, Erythorbic acid has almost none of the preventive and therapeutic effects of vitamin C on scurvy. In addition, Erythorbic acid is not a natural substance, but an artificial compound. Although Erythorbic acidis structurally similar to vitamin C, it is not a natural substance and requires more attention.

Mutagenicity of Erythorbic acid

The National Institute of Health and Laboratories of Japan (now known as the National Institute for Drug Reorganization meat, nitrites, make people so scared? Let food experts teach you how to eat without fear! The research team at the National Institute of Food Hygiene (now known as the National Institute of Pharmaceutical Reconstructed Meat and Nitrites) conducted research on the mutagenicity of 242 food additives used in Japan, and wrote a paper on the results. Based on a study of the mutagenicity-induced gene mutation properties, isoascorbic acid was found to be associated with mutation and carcinogenicity. In the Ames test, a test that detects genetic mutations, isoascorbic acid was found to be "positive," meaning that it changes the nature of bacteria.

However, due to the high sensitivity of this test, a positive result does not necessarily mean that it is immediately harmful to humans, as a positive test for vitamin C also shows a positive reaction. Despite these concerns, there have been no health risks associated with Erythorbic acid so far.

Low-cost antioxidants

Since Erythorbic acid has similar antioxidant properties to vitamin C, one might wonder why vitamin C is not used as a preservative. This is because Erythorbic acid is cheaper and oxidizes faster than vitamin C, thus preventing the loss of vitamin C from foods.

GNFCHEM is professional Food Additives manufacturer, please follows us and get more products catalogue and price!