[USPRwire, Mon Apr 29 2019] The process for
erythorbic acid is bereft of additives and sulfites, and thus the output does not contain excess chemicals, dyes or by-products.
Antioxidant Products: Sodium erythorbate,
erythorbic acid, ascorbyl palmitate, BHA, BHT, ascorbic acid
[A]
Erythorbic Acid. Antioxidant, color stabilizer.
Cultor has compiled research demonstrating how
erythorbic acid can double the color shelf life of fresh-cut meats by reducing metmyoglobin as it begins to form.
Dipping fish and shellfish in a solution of citric acid and
erythorbic acid can inhibit rancidity and off-color development.
Instead, it requires bacon makers to cure their meat using ascorbic acid (or its safe relative,
erythorbic acid), which inhibits the formation of nitrosamines.
Citric acid also can be used in combination with erythorbates (
erythorbic acid or sodium erythorbate) or ascorbic acid in antioxidant solutions to fight off-flavors and off-odors in frozen or canned fish products.
Ascorbic acid (usually synthesized for use in food preservation), like ascorbyl palmitate and
erythorbic acid, is an example of an "oxygen-scavenger." Although water-soluble vitamin C has little antioxidant function alone, it serves to enhance other antioxidants by recycling their oxidized states.