Erythorbic Acid
Also known as: E315, Isoascorbic acid
Erythorbic acid is FDA GRAS and EFSA re-evaluated it in 2016, confirming no safety concerns at the current ADI of 6 mg/kg bw/day. It actually reduces nitrosamine formation in cured meats; however, the cured meats themselves remain IARC Group 1.
What it is
Erythorbic acid (E315) is a stereoisomer of ascorbic acid used as an antioxidant and color-fixing agent in cured meats.
Antioxidant; accelerates color fixing in cured meats; reduces nitrosamine formation.
Why it's flagged
- lower vitamin C activity than ascorbic acid (not a vitamin C source)
What regulators actually say
"Erythorbic acid is generally recognized as safe when used in accordance with good manufacturing practice."
"EFSA concluded that the use of erythorbic acid (E 315) and sodium erythorbate (E 316) as food additives at the permitted or reported use and use levels would not be of safety concern."
Regulatory status
United States — FDA
GRAS under 21 CFR 182.3041.
European Union — EFSA
Authorized as E 315; ADI 6 mg/kg bw/day reaffirmed by EFSA 2016.
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