Erythorbic Acid

Chemical Description

• Erythorbic Acid is a lipophilic derivative of a water-soluble vitamin C, and it's a white color powder.
• It is very convenient to use and more easily penetrates the dermal layer of the stratum corneum into the skin. Enzymes easily decompose it.
• It plays the role of vitamin C, thereby increasing its bioavailability. Ordinary vitamin C is difficult to absorb through the skin, and bioavailability is very low.
• Erythorbic Acid is relatively common in vitamin C and also shows high stability.
• It is an important antioxidant in the food industry.
• Antioxidants are food ingredients and food additives that act as preservatives by inhibiting the effects of oxygen, which is beneficial to health.
• It can preserve foods' color and natural flavor and lengthen their storage without any toxicity or side effects.
• It can be used in meat processing, fruits, vegetables, tinned jams, etc.
• In meat processing, it is often used in combination with other curing agents, such as sodium nitrite.
• It helps accelerate the curing process and contributes to the development of the desired color and flavor in cured meats like ham, bacon, and sausages.
• It's also used in drinks such as beer, grape wines, soft drinks, fruit tea, and fruit juices.
• It can be added to dough formulations in baking to improve dough handling properties and enhance the volume and texture of baked goods, such as bread and pastry products.
• Erythorbic Acid is a stereoisomer of ascorbic acid (vitamin C), and it is sometimes used as a substitute for ascorbic acid in food applications, especially when a non-acidic form of vitamin C is desired.
• It must be stored in a warehouse with ventilation that is dry, shady, and cool. It should not be stored near poisons. The temperature must not exceed 30°C. Transportation is the same as storage.
• It is available in 1 Kg and 5 Kg Aluminium pouches and 25 Kg bags.