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Uses: Erythorbic Acid is also used in curing ham, and as an antioxidant and bread improver. Can also be used in cheeses and dried and canned vegetables.

Has a relationship to ascorbic acid but is not a substitute, although some organisations have tried to push this through.


May cause irritation to the skin and eyes, and mutagenic effects have been observed on tests with bacteria


Description: Erythorbic Acid is a vegetable-derived food additive produced from sucrose, and is widely used as an antioxidant in processed foods.  Has a relationship to ascorbic acid but is not a substitute, although some organisations have tried to push this through.




E315 Erythorbic Acid/Isoascorbic Acid

   E316 Sodium Erythorbate >>>

ANTIOXIDANTS