Erythorbic Acid (E315) · Antioxidant & Colour Protection for Meat, Beverages & Processed Foods

Key characteristics

• Chemical name: Erythorbic acid (isoascorbic acid), generally designated as E315 in food additive systems.
• Chemical relationship: Stereoisomer of ascorbic acid with similar reducing and antioxidant behaviour but no vitamin C activity.
• Appearance: typically a white to slightly yellowish, crystalline powder or granular product, odourless or practically odourless, with a slightly acidic taste.
• Solubility:
  • Freely soluble in water,
  • Slightly soluble in ethanol; practically insoluble in non-polar solvents.
• Stability:
  • Stable in dry form when protected from heat, light and moisture,
  • In aqueous solution, stability is influenced by pH, temperature, presence of metals and oxygen exposure; best stability is usually at slightly acidic pH and lower temperatures.
• Functional role:
  • Acts as a reducing agent that consumes oxygen and reactive species,
  • Helps maintain natural colours in meat and fruit/vegetable products,
  • Slows oxidation of flavours, aromas, pigments and certain vitamins,
  • In cured meats, enhances and stabilises cured colour in synergy with nitrite systems.
• Comparison with sodium erythorbate:
  • Erythorbic acid is the free acid form, often used where pH adjustment or acidification is required,
  • Sodium erythorbate is the highly water-soluble sodium salt, frequently preferred for direct addition to brines and solutions. Atlas can support customers in selecting the appropriate form depending on process, matrix and regulatory conditions.

Atlas supports R&D teams in optimising erythorbic acid grades, dosages and application strategies for target meat, beverage, fruit & vegetable, canned food and bakery systems.

Indicative specification points

Final specifications are defined for each grade and supplier. Typical food-grade erythorbic acid (E315) parameters include:

• Assay: generally around 99.0–100.5% erythorbic acid (on dried basis), as per accepted standards.
• Identification tests: confirm erythorbic/isoascorbic acid structure through suitable spectroscopic and chemical tests.
• Specific optical rotation: within defined limits to verify isomer identity and purity.
• Loss on drying: restricted to ensure stable assay and flow properties.
• Sulphated ash / residue on ignition: limited to confirm low inorganic residue.
• pH (in solution): defined range when dissolved in water, supporting consistent performance.
• Heavy metals & selected elements: controlled to comply with food additive purity criteria.
• Related substances & impurities: kept within limits to ensure consistent antioxidant performance.
• Microbiological quality: low counts suitable for use in food and beverage applications produced under good manufacturing practice.
• Particle size distribution / form: can be tailored (fine crystalline or granular) for ease of handling, dust control and dissolution behaviour.

Each batch is delivered with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documents (GMO/allergen status, origin, contaminants, dietary suitability, residual solvents, Halal/Kosher certificates) are available from qualified producers depending on the selected grade and export markets.

Meat & poultry applications*

• Cured meats (sausages, hams, bacon and deli products) – erythorbic acid acts as a reducing agent that:
  • supports formation and stability of cured colour in nitrite-containing systems,
  • helps limit oxidative rancidity and off-flavour development,
  • can assist in optimised nitrite usage strategies, within legal limits.
• Raw and cooked processed meats – helps maintain colour and oxidative stability during storage, distribution and reheating.
• Brines and injection solutions – erythorbic acid can be dissolved in brines/marinades in combination with nitrite/nitrate, salts, phosphates and flavourings to support colour development and shelf life.

*Use in meat and poultry is subject to local regulations governing antioxidants, nitrite/nitrate combinations, maximum levels and labelling; manufacturers must confirm current rules and product-category limits.

Canned & processed foods

• Canned vegetables and legumes – helps reduce oxidative colour changes during thermal processing and storage.
• Canned fruits & juices – supports the preservation of natural colours and flavours by limiting enzymatic and non-enzymatic oxidation.
• Ready meals, soups & sauces – used as part of multi-component antioxidant systems to help maintain colour and flavour stability in complex matrices.

Beverages & fruit preparations

• Fruit drinks & nectars – erythorbic acid can help slow browning and colour loss in combination with acidulants and chelating agents.
• Concentrates and syrups – used to protect flavour, colour and vitamin content in concentrated juice products and syrups.
• Fruit preparations & fillings – helps preserve colour stability in preparations for yogurts, desserts and bakery products.

Bakery, snacks & other foods

• Bakery products – selected use in bread, rolls and bakery mixes to support colour and flavour stability where authorised.
• Snack foods – can be included in seasonings or coatings to help protect flavour components and fats against oxidation.

Formulation guidance

• Dosage & legal limits:
  • Use levels are typically in the low g/kg or mg/kg range, depending on product type and country regulations,
  • Regulatory teams must verify permitted food categories, maximum use levels, carry-over rules and labelling requirements.
• Synergy with other ingredients:
  • In meat systems, erythorbic acid is often used together with nitrites/nitrates, phosphates, ascorbate/erythorbate salts and chelating agents for optimised performance,
  • In beverages and fruit products, it can be combined with acidulants, chelators (e.g. EDTA where permitted), sulphites (where legally allowed) and natural antioxidants.
• pH & processing conditions:
  • Best performance is usually observed in slightly acidic environments,
  • Excessive heat and prolonged oxygen exposure should be minimised to preserve antioxidant capacity.
• Addition point:
  • Can be added as a powder or pre-dissolved solution, depending on process,
  • Often incorporated at stages that minimise oxidative losses (e.g. later in the process or just before filling), while ensuring adequate mixing and distribution.
• Labelling & communication:
  • Typically declared on labels as “erythorbic acid” or “E315”, according to local requirements,
  • Marketing and regulatory teams should align the use of erythorbic acid with brand positioning and clean-label strategies.

Quality & documentation

• Supplied as food-grade erythorbic acid (E315) with agreed specifications for assay, identity, impurities, pH, physical form and microbiological quality.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet covering key analytical parameters and methods.
• Additional documentation may include GMO and allergen status, country of origin, contaminant & heavy metal data, dietary suitability (e.g. vegetarian/vegan where applicable), residual solvent declarations, BSE/TSE statements and Halal/Kosher certificates, depending on the grade and markets.
• Production sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000); certificates and audit support are available on request.
• Customers are responsible for confirming authorised uses, maximum levels, additive classifications, labelling rules and any nutrition/health claims in each destination market and product category.

Packaging, storage & logistics

• Standard packaging: usually 25 kg fibre drums or multi-wall paper bags with inner liners to protect against moisture, oxygen and contamination. Alternative pack sizes may be evaluated for specific projects.
• Suitable for full-container or mixed-container loads together with other antioxidants, preservatives, vitamins, sweeteners, proteins, thickeners and functional ingredients from the Atlas portfolio.
• Store in a cool, dry place, away from direct light, heat, moisture and oxidising agents, in tightly sealed original packaging to maintain antioxidant strength and physical quality.
• Typical shelf life is indicated on the product specification and COA; customers should confirm antioxidant performance, colour protection and sensory impact in their own recipes and packaging formats over the intended shelf life.
• Shipments can be organised under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored quotation, please share your intended applications (cured meats, processed meats, canned foods, beverages, fruit & vegetable products, bakery, snacks, etc.), desired antioxidant/colour protection targets, process conditions (pH, heat treatments, packaging atmosphere), annual volume, packaging preferences and documentation/certification requirements (additive status in target markets, Halal, Kosher, non-GMO, specific contaminant limits, etc.). Our team will recommend suitable erythorbic acid grades and antioxidant system concepts aligned with your technical and regulatory objectives.