D-Erythorbic Acid
Antioxidants
Preservatives
Acidity Regulators
89-65-6
E315
C₆H₈O₆
$3.35 ~ $5.03
Food
Free sample from 100g(NF)
One unit of:25kg/carton
One unit of:25kg/carton
25kg/carton
Product Info
What is D-Erythorbic Acid?
D-Erythorbic Acid is a chemical stereoisomer of ascorbic acid used as a major antioxidant and preservative food additive to stabilize color, inhibit rancidity, and maintain freshness, particularly in processed meats and canned products.
How is D-Erythorbic Acid made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Fermentation | Convert D-glucose into a precursor, 2-keto-D-gluconic acid (2-KDG), using a selected microbial strain (e.g., Pseudomonas or Erwinia species). | Control Points: Temperature, pH, aeration, and nutrient feed rate must be strictly controlled to maximize yield. The purity of the microbial culture is critical to prevent unwanted by-products. |
| 2 | Broth Separation & Concentration | Separate the microbial cells (biomass) from the fermentation broth containing 2-KDG using centrifugation or filtration. The resulting solution is then concentrated. | Control Points: Ensure efficient removal of all microbial cells to prevent interference in later stages. Concentration, often via vacuum evaporation, must be done at a controlled low temperature to avoid degradation of the 2-KDG precursor. |
| 3 | Chemical Conversion (Lactonization) | Convert the concentrated 2-KDG solution into D-Erythorbic Acid through an acid-catalyzed rearrangement and lactonization reaction. | Control Points: The concentration of the acid catalyst and the reaction temperature are crucial for conversion efficiency. The reaction time must be optimized to maximize product formation and minimize impurity generation. |
| 4 | Crude Crystallization | Cool the reaction mixture under controlled conditions to crystallize the crude D-Erythorbic Acid. The crystals are then filtered from the mother liquor. | Control Points: The cooling profile dictates crystal size and purity. Efficient filtration and initial washing are necessary to remove the majority of the acidic mother liquor and soluble impurities. |
| 5 | Purification & Decolorization | Re-dissolve the crude crystals in a suitable solvent (e.g., water) and treat the solution with activated carbon to remove color and other organic impurities. | Control Points: The amount of activated carbon and contact time must be carefully managed to ensure effective decolorization without significant product loss due to adsorption. The solution must be filtered again to completely remove all carbon particles. |
| 6 | Final Crystallization & Drying | Re-crystallize the purified, decolorized solution. The final, pure crystals are filtered, washed with deionized water, and dried under vacuum. | Control Points: Final washing removes any residual impurities. Drying must be performed at a low temperature under vacuum to prevent oxidation and thermal degradation. The final moisture content is a critical quality parameter. |
| 7 | Sieving & Packaging | Sieve the dried D-Erythorbic Acid to achieve the specified particle size distribution. Package the final product into sealed, light-proof, and moisture-proof containers. | Control Points: Mesh size of the sieve must be verified to ensure product consistency. Packaging operations must be conducted in a controlled environment to prevent contamination and exposure to air or humidity, ensuring product stability and shelf-life. |
Technical Specifications
| CAS Number | 89-65-6 |
| Chemical Formula | C₆H₈O₆ |
| Solubility | ≈40 g/100 mL at 25 °C |
| Storage Conditions | Cool, dry, protected from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
meats
soft drinks
fruit and vegetable preservation
beer
cosmetics
Mechanism of action:
| Parameter | D-Erythorbic Acid |
|---|---|
| Functional Category | Antioxidant; Cure Accelerator; Color Stabilizer |
| Key Ingredients | D-erythro-hex-2-enono-1,4-lactone (D-Erythorbic Acid) |
| Mechanism of Action | Acts as a potent reducing agent and oxygen scavenger. It preferentially reacts with oxygen, protecting fats, oils, and pigments from oxidative degradation. In cured meats, it accelerates the reduction of nitrite to nitric oxide (NO), the key compound for color fixation (nitrosylmyoglobin formation), while inhibiting the formation of carcinogenic nitrosamines. |
| Application Effect in Product | Prevents oxidative browning in cut fruits, vegetables, and beverages. Stabilizes the characteristic pink/red color in cured meat products (e.g., bacon, ham, sausages) more rapidly. Delays the onset of lipid oxidation and rancidity, extending product shelf life and preserving flavor. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| D-Erythorbic Acid | Food Antioxidant (Water-Soluble) | Stereoisomer of L-ascorbic acid; strong reducing agent with minimal Vitamin C activity. | More cost-effective than L-ascorbic acid; highly effective at preventing oxidation and fixing color. | Lacks the nutritional value of Vitamin C; slightly less potent antioxidant than L-ascorbic acid. | Cured meats (bacon, hot dogs), beverages, processed fruits, baked goods. | For effective antioxidant protection and color retention where Vitamin C nutritional claims are not required and cost is a key factor. |
| L-Ascorbic Acid (Vitamin C) | Food Antioxidant / Nutrient (Water-Soluble) | Biologically active form of Vitamin C; potent antioxidant. | Provides both antioxidant function and nutritional value (Vitamin C fortification); widely recognized by consumers. | Generally more expensive than erythorbic acid. | Fortifying juices and cereals, dough conditioning in baking, general antioxidant use in food. | When both antioxidant properties and Vitamin C nutritional fortification are desired in the final product. |
| Sodium Erythorbate | Food Antioxidant (Water-Soluble Salt) | Sodium salt of erythorbic acid; highly soluble in water. | More soluble and faster-dissolving than erythorbic acid, making it ideal for brines and liquid applications. | Adds sodium to the product; lacks Vitamin C nutritional value. | Curing brines for meats, pickling solutions, beverage processing where rapid solubility is needed. | For applications requiring a highly soluble, fast-acting antioxidant, especially in liquid systems like brines. |
| Sodium Ascorbate | Food Antioxidant / Nutrient (Water-Soluble Salt) | Sodium salt of L-ascorbic acid; less acidic (more neutral pH). | Provides Vitamin C value, is less tart/acidic than ascorbic acid, and is highly soluble. | Adds sodium content; more expensive than erythorbates. | Processed meats and other foods where the acidity of ascorbic acid is undesirable. | For a pH-neutral source of Vitamin C and antioxidant function, particularly in sodium-containing products. |
| Tocopherols (Vitamin E) | Food Antioxidant (Fat-Soluble) | Natural antioxidant from sources like vegetable oils; provides Vitamin E nutritional value. | Highly effective at preventing lipid oxidation (rancidity) in oils and fats. | Ineffective in aqueous (water-based) systems; not a direct substitute for erythorbic acid. | Vegetable oils, margarine, nuts, salad dressings, fatty snacks. | For protecting fats and oils from rancidity. Chosen for fat-based systems, not water-based ones. |
| BHT / BHA | Synthetic Antioxidant (Fat-Soluble) | Butylated Hydroxytoluene / Butylated Hydroxyanisole; synthetic phenolic compounds. | Very low cost, highly stable at high temperatures (frying), and effective at very low concentrations. | Synthetic origin faces negative consumer perception; regulatory usage limits; ineffective in aqueous systems. | Shortenings, cereals, chewing gum, animal fats, food packaging materials. | For maximum, heat-stable antioxidant protection in high-fat products at the lowest cost, where synthetic ingredients are acceptable. |
Technical Documents
Available Documentation
Technical documentation and certificates available
Safety Data Sheet (SDS)
Yes
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications