Premium Erythorbic Acid CAS 89-65-6 for Food Preservation

• Customization: Available
• CAS No.: 89-65-6
• Formula: C6h8o6
• Model NO.: Erythorbic Acid
• EINECS: 201-928-0
• Packaging Material: Carton
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: PG
• Resource: Natural
• Description: White or Slightly Yellow Crystalline Powder
• Identity: Positive
• Assay: 99.0-100.5
• Melting Range: 164-172 with Decomposition
• Test for Ascorbic Acid: Passes Test
• Specific Rotation [α]: -16.5~-18.0
• Residue on Ignition: Nmt 0.3%
• Loss on Drying: Nmt 0.4%
• Heavy Metals (as Pb): Nmt10mg/Kg
• Lead: Nmt 2mg/Kg
• Arsenic: Nmt 3mg/Kg
• Mercury: Nmt 1mg/Kg
• Oxalate: Passes Test
• Total Plate Count: Max. 1000 Cfu/G
• Mould: Max. 100 Cfu/G
• Transport Package: 25kg/Carton, 1 Mts with Pallet
• Specification: 40*30*25
• Trademark: NTY
• Origin: China
• HS Code: 2932209090
• Production Capacity: 20000 Tons

Product Description

Product Description

Erythorbic Acid, also known as D-isoascorbic acid or sodium erythorbate (its common salt form), is a stereoisomer of ascorbic acid (vitamin C). It is a naturally occurring organic compound, though it is typically produced synthetically via fermentation processes for commercial use. Erythorbic Acid is widely recognized as a highly effective antioxidant and food additive, valued for its ability to preserve freshness, color, and flavor in various applications.

Key Features:

Powerful Antioxidant: Inhibits oxidation in food and beverages, extending shelf life by preventing rancidity, discoloration, and nutrient degradation.
Water-Soluble: Easily dissolves in water, making it ideal for liquid-based formulations like beverages or marinades.
Non-Toxic & Safe: Approved by regulatory bodies (e.g., FDA, EFSA) as a food-grade additive (E315 or E316 for its sodium salt).
Synergistic with Nitrites: Enhances the efficacy of nitrites in cured meats while reducing nitrosamine formation (a potential carcinogen).
pH Stability: Effective across a broad pH range, suitable for acidic and neutral products.
Color & Flavor Preservation: Maintains vibrant colors in fruits, vegetables, and meats without altering taste.

Product Parameters

Quality standard of Erythorbic Acid E 315 & FCC9
Item	Index
Description	White or slightly yellow crystalline powder
Identity	Positive
Assay	99.0-100.5
Melting Range	164^oc-172^oc with decomposition
Test for Ascorbic Acid	Passes test
Specific Rotation [α]	-16.5º~-18.0º
Residue on Ignition	NMT 0.3%
Loss on Drying	NMT 0.4%
Heavy Metals (as Pb)	NMT10mg/kg
Lead	NMT 2mg/kg
Arsenic	NMT 3mg/kg
Mercury	NMT 1mg/kg
Oxalate	Passes test
Total Plate count	Max. 1000 cfu/g
Mould	Max. 100 cfu/g
Yeast	Max. 100 cfu/g
Coliforms	Max. 3/g
E.Coli	Negative in 25 g
Shelf Life	Two years

Product Application

Food Industry:

Meat & Poultry: Used in cured meats (e.g., sausages, bacon) to fix color, inhibit bacterial growth, and reduce nitrite residues.
Beverages: Protects juices, soft drinks, and beers from oxidative spoilage.
Frozen Foods: Prevents browning and texture loss in frozen fruits, vegetables, and seafood.
Bakery Products: Extends freshness in doughs and baked goods. Pharmaceuticals: Stabilizes oxygen-sensitive medications and supplements.
Cosmetics: Acts as an antioxidant in skincare products to prevent ingredient degradation.
Industrial Uses: Serves as a reducing agent in chemical processes and photography.

Advantages Over Ascorbic Acid:

While chemically similar to vitamin C, Erythorbic Acid lacks its vitamin activity, making it a cost-effective alternative for non-nutritive antioxidant purposes. It is particularly favored in meat processing for its superior nitrite compatibility and stability under heat.