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Wikipedia
Erythorbic acid
| Erythorbic acid | |
|---|---|
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(5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one |
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Other names
D-Araboascorbic acid, Erythorbate, Isoascorbic acid, E315 |
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| Identifiers | |
| CAS number | 89-65-6  |
| PubChem | 6981 |
| ChemSpider | 16736142 |
| UNII | 311332OII1 |
| ChEBI | CHEBI:51438 |
| Jmol-3D images | Image 1 |
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| Properties | |
| Molecular formula | C6H8O6 |
| Molar mass | 176.13 g/mol |
| Density | 0.704 g/cm3 |
| Melting point |
164–172 °C (decomposes) |
| Acidity (pKa) | 2.1 |
(verify) (what is: / ?)Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
Erythorbic acid, formerly known as isoascorbic acid and D-araboascorbic acid, is a stereoisomer of ascorbic acid (vitamin C).[1] It is a vegetable-derived food additive produced from sucrose. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.[2]
Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.[3] A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.[4]
Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh (such as salad bar ingredients), the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.[5]
See also
References
- ^ Erythorbic acid and its sodium salt Dr R. Walker, Professor of Food Science, Department of Biochemistry, University of Surrey, England.
- ^ Current EU approved additives and their E Numbers, Food Standards Agency
- ^ Sauberlich, HE; Tamura T, Craig CB, Freeberg LE, Liu T (September 1996). "Effects of erythorbic acid on vitamin C metabolism in young women". American Journal of Clinical Nutrition 64 (3): pp. 336–46. PMID 8780343.
- ^ Fidler, MC; Davidsson L, Zeder C, Hurrell RF (January 2004). "Erythorbic acid is a potent enhancer of nonheme-iron absorption". American Journal of Clinical Nutrition 79 (1): pp. 99–102. PMID 14684404.
- ^ Hui YH. Handbook of Food Science, Technology and Engineering. CRC Press, 2006, ISBN 0-8493-9848-7, p. 83-32
