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Erythorbic acid first popped up in scientific circles in the late 1930s, part of a broader race to improve food preservation during a time when refrigeration lagged behind today’s standards. Researchers digging around for better ways to keep food looking and tasting fresh found in erythorbic acid a surprising ally. Chemists synthesized this isomer of ascorbic acid by working through the fermentation of plant sugars, mostly from beets or corn. The decades since have seen companies push erythorbic acid far beyond basic food preservation, testing and adding it to formulations where shelf life really matters. Historical data makes it clear: the demand for stable, easily produced antioxidants swelled as industrial food production took off in the twentieth century, and erythorbic acid met that demand head-on.
Food factories and pharmaceutical labs alike rely heavily on erythorbic acid. In packages, it most often turns up as a fine, almost snow-like white powder, though sometimes you get small translucent crystals. The main job for this compound lies in holding off oxidation — think of keeping sliced apples from browning or sausages from turning an unappetizing shade. But its role stretches further. Nutritionists pay attention to erythorbic acid thanks to its ability to bolster vitamin C’s effects in the body. Through decades, the product has climbed its way onto the ingredient lists of cured meats, beverages, fruit products, and even drug formulations that demand stable shelf lives.
Erythorbic acid, also known as isoascorbic acid, catches light with its white, odorless, crystalline appearance. Its molecular formula, C6H8O6, puts it right next to ascorbic acid on the chemical family tree, but with slight differences in atom arrangement. Those small differences add up: erythorbic acid stands out for dissolving easily in water, holding up well in dry storage, and shifting only slightly when exposed to air. Its melting point sits between 166°C and 172°C. The compound interacts with oxygen in open containers, losing its antioxidant luster if left out for too long. Its easy solubility lets food manufacturers blend it into drinks, marinades, and syrups without much fuss.
Producers ship erythorbic acid in food-grade drums, lining containers to block light and moisture. The food industry expects a minimum of 99% purity if erythorbic acid claims a front seat on the ingredients panel. Regulatory agencies like the FDA, EFSA, and China’s NHC have each reviewed it and set acceptable daily intake limits, ensuring that labeled products stick to safe, responsible amounts. Erythorbic acid usually shows up on labels under that name, but it also sometimes appears as E315, nodding to its place on the list of approved additives. Production plants run regular batch tests to keep heavy metal and impurity levels under strict control—an absolute must for global trade.
Most major players in the sweetener and vitamin supplement markets pull erythorbic acid from glucose-rich feedstocks, running the sugar through enzyme-driven fermentation. The process uses specific cultures of Penicillium or other fungi to convert sugars first to 2-keto-L-gulonic acid, then to erythorbic acid through catalytic hydrogenation and precise pH management. Compared to older chemical synthesis routes, fermentation cuts down on unwanted byproducts, and can recycle a lot of input water and nutrients, slashing waste and cost. Plants that run these fermenters benefit from a steady supply of agricultural corn or beet science has worked out for decades, keeping the raw material pipeline smooth and sustainable.
Erythorbic acid brings an impressive ability to reduce oxygen radicals. This trait forms the backbone of how it prevents color and flavor changes in meat and canned goods. The presence of a lactone ring combined with two adjacent hydroxyl groups boosts its reducing power — giving erythorbic acid a punchier antioxidant effect than some synthetic compounds. Researchers have tinkered with its structure, looking for ways to enhance resistance to breakdown under heat and light. Chemical tweaks don’t stop at the ring structure. Derivatives like sodium erythorbate, made by neutralizing erythorbic acid with sodium carbonate, spread even faster through liquid foods and cure meats more gently. This sodium salt keeps erythorbic acid’s core benefits but ups its profile in products needing clear labeling and quick mixing.
Depending on where you shop or read, erythorbic acid often lands under other names. Common synonyms include isoascorbic acid, D-erythroascorbic acid, and E315. Its sodium salt form, sodium erythorbate (E316), gets broad use as well. Some trade names hint at the compound’s antioxidant might or reference its roots in sugar conversion. International buyers recognize erythorbic acid in dietary supplement and processed food catalogs globally, no matter what the local language calls it.
Regulatory authorities in the US, Europe, and Asia place erythorbic acid solidly on the “generally recognized as safe” list for human consumption at prescribed levels. The long track record matters here — scientists have watched for allergic reactions or long-term side effects across decades, reporting minimal risk at levels used in foods and beverages. Companies running fermentation or blending operations keep strict hazard controls in place, with dust filtration, spill kits, and batch record audits as standard. Routine tests verify that no dangerous contaminants slip through the process. The compound doesn’t leave behind toxic metabolites, streamlining waste disposal and reducing the risk of plant or waterway contamination.
The range of industries leaning on erythorbic acid keeps growing. In food processing, it turns up in cured meats, preserved fruits, jams, jellies, bakery mixes, and ready-to-drink beverages, supporting both flavor and shelf life. Beverage makers find its antioxidant strength useful in clear sodas and fruit nectars, where color stability wins customer trust. Pharmaceutical labs test erythorbic acid in injectable vitamin C products and blended mineral supplements, counting on its ability to shield active ingredients from breakdown. Meat packers use sodium erythorbate in brines, sidestepping nitrosamine formation and winning approval from health-conscious buyers. In the world of industrial chemistry, erythorbic acid even shows up as a reducing agent in plating and textile processing, a nod to its strength outside the grocery aisle.
Academic and corporate scientists continue probing for new tricks using erythorbic acid. Some research projects go after increasing its antioxidant reach in ultra-high temperature (UHT) dairy and non-dairy drinks. Others seek hybrids of erythorbic acid with plant-based extracts in pursuit of cleaner, shorter labels that still offer strong protection. Investments in fermentation science try to push yields higher, using genetically improved fungi or streamlined glucose feeds to push costs down further. Environmental groups track these innovations too, since switching to renewable feedstocks and reducing process waste aligns with broader sustainability goals. In my experience, R&D dollars have kept this additive relevant in a field crowded by novel antioxidants and flavor stabilizers. Companies aiming to outpace competitors circle back to erythorbic acid for its balance of cost, safety, and performance.
Long-term studies done by government and university labs set erythorbic acid apart from lesser-tested food additives. Rodent trials at doses much higher than what food ever delivers showed little or no cellular damage. The digestive system processes erythorbic acid just like ascorbic acid, sending it mostly out through urine. Food safety agencies in the US and across Europe set an acceptable daily intake far above ordinary dietary exposure. Side effects remain rare, with occasional reports of mild gastrointestinal upset in people taking in excessive amounts of vitamin C. No links to carcinogenicity, reproductive toxicity, or neurotoxicity stand up in the literature. Keeping exposure at authorized levels, food safety officers feel confident encouraging manufacturers to keep using erythorbic acid over riskier, less-proven stabilizers.
The market for erythorbic acid won’t shrink any time soon. As global food systems stretch across longer supply chains and more climate zones, the need for reliable antioxidants grows — especially ones drawn from sustainable raw materials. Biotech startups look at erythorbic acid production as a way to convert agricultural surpluses into higher-value compounds, supporting rural economies and eco-friendly sourcing. Some researchers invest in hybrid molecules, blending erythorbic acid with natural plant compounds to bring new types of peptide or vitamin preservation within reach. Cleaner-label trends give extra gravity to longstanding ingredients with an ironclad safety record. In my years watching food trends, trust plays an enormous part. As consumers lean harder into ingredient transparency, products like erythorbic acid that combine a depth of research, clear handling standards, and decades of practical use will keep outpacing the flashier but less-tested alternatives.
Walk through any grocery store, pick up a package of meat or a can of vegetables, and you might spot erythorbic acid among the ingredients. Most shoppers skip over odd-sounding names, but this one packs a punch. Erythorbic acid comes from sugars, and even though it’s not as famous as vitamin C (ascorbic acid), its job matters just as much in the world of food. It keeps food looking and tasting fresh.
Anyone who has sliced an apple knows what's at stake. After a few minutes, the white flesh turns brown, thanks to oxidation. Food producers face bigger headaches: the color fades, flavors shift, people turn up their noses. If companies want to keep food appealing, they lean on antioxidants — and erythorbic acid stands strong in this role. It helps prevent oxidation, keeps colors true, and prolongs shelf life.
Erythorbic acid shows up in deli meats, canned veggies, jams, and soft drinks. It keeps cured meats bright, potato flakes fluffy, and helps carbonated drinks hold onto their fizz. Without a preservative like this, many foods would taste stale before the “best by” date. I’ve watched a tray of cold cuts curl and lose their pink color after a few hours without the right preservatives — not great for lunch, not great for business.
Meat processors rely on erythorbic acid to speed up the curing process. It helps form the signature pink color in ham and bacon, and works together with sodium nitrite to keep these foods safe. Food safety comes first. By limiting oxidation, erythorbic acid also stifles the development of off-flavors and unsightly color changes.
Dietitians get questions about food additives all the time. Erythorbic acid doesn’t boost nutrition the way vitamin C does, but our bodies can handle it in reasonable doses. The U.S. FDA lists erythorbic acid as “generally recognized as safe,” reflecting its steady record of use without adverse effects for most people.
Some companies use erythorbic acid in cosmetics and pharmaceuticals too. In creams, toothpaste, or pills, it stalls product spoilage through the same antioxidant magic. Every jar of face cream or bottle of cough syrup that stays good long enough to use owes a small thanks here.
People deserve real answers about additives, not just label flourishes. Studies so far show erythorbic acid does not act as a carcinogen, and incidents of allergies or intolerances are rare. Still, natural skepticism around additives keeps growing. Some prefer their food as close to nature as possible and steer clear of anything synthetic. The food industry hears these concerns and keeps experimenting — more producers turn to plant-based antioxidants, clearer labeling, and recipes that cut down on synthetic preservatives.
Switching to natural preservatives can bring new challenges: shorter shelf lives, higher costs, flavor changes. These aren’t easy fixes. What matters most is transparency and choice. Clear labeling and honest information let people decide what fits their lifestyle. It’s worth celebrating the small wins of science like erythorbic acid, while still asking for better options and fresh ideas.
Erythorbic acid shows up on food labels far more often these days. For a lot of folks, the name sparks questions, especially since it sits right next to vitamin C on the chemistry chart. Food makers use erythorbic acid as an antioxidant, which means it helps keep food looking fresh and tasting right. Erythorbic acid slows down that browning in cut fruit or the funny flavor that sneaks into packaged meats.
Back in the 1960s, the U.S. Food and Drug Administration gave erythorbic acid the “Generally Recognized as Safe” (GRAS) stamp. The agency took a close look at research then and decided it didn’t pose health hazards in regular amounts. That approval got confirmed by plenty of later studies, including a 2000 review in Food and Chemical Toxicology. The World Health Organization, Health Canada, and European Union health authorities reached the same outcome; erythorbic acid doesn’t harm people when used at typical food levels.
I eat canned vegetables and deli meats, so erythorbic acid slides into my shopping cart too. I dug around for any signs of trouble — allergic reactions, additive build-up, concerns about vitamin loss. The reviews from both government bodies and scientists keep landing on a calm note: erythorbic acid breaks down fast in our bodies and gets flushed out quickly. It doesn’t linger in organs or build up over time.
Dietitians point out one quirk: erythorbic acid isn’t vitamin C, but it’s awfully close chemically. That means it steps in as a substitute for ascorbic acid in food processing, lowering costs and doing the same preservative work. Nutrition experts agree that the body treats erythorbic acid as a cousin to ascorbic acid. But if someone counts on deli meats or packaged goods for all their vitamin C, they won’t get the same vitamin boost. Eating a lot of these foods without fresh fruits or vegetables can slowly shortchange someone’s nutrition, but that’s not the fault of erythorbic acid itself; it’s just about balance in a person’s diet.
High doses of pretty much anything raise eyebrows. In research studies, rats and people both handled high amounts of erythorbic acid without bad effects. Stomach upset cropped up only at doses way above anything seen in a typical meal. For the general population, erythorbic acid doesn't present a safety problem. Scientists have done work looking at whether erythorbic acid could affect iron absorption, and so far, regular use in foods hasn’t led to major iron swings. Still, as with all additives, moderation and variety in eating habits keep everyone on solid ground.
Consumers today like cleaner labels and short ingredient lists. Some folks raise questions about any chemical-sounding name, especially in foods for children. Parents, older adults, and people with extra food allergies often ask about every food additive. Their caution comes from wanting to avoid trouble down the road. I get that concern, since I check labels for sugars and sodium, too. Trust grows with good information. Food companies, by being transparent, and medical professionals, by communicating the facts, help calm worries and give people better choices.
Erythorbic acid shouldn’t cause much worry for most people. It plays its role as a food protector without sneaking in side effects or health risks. Real trouble starts with diets heavy in ultra-processed foods, not with single additives. The best plan stays steady: cook fresh when possible, read ingredients, and stay curious, but don’t let chemical names steal the joy from safe, flavorful meals.
Erythorbic acid turns up in all kinds of processed foods. The food industry relies on it to keep things looking and tasting fresh, especially meats and canned vegetables. The compound comes from sugar fermentation, almost like its vitamin C cousin, though the two are not quite the same inside the body. You might see “erythorbic acid” on a label and not think twice, but with all the additives in today’s food, it pays to know how your body reacts over time.
Anyone who eats processed food has had a dose of erythorbic acid. Most people go their whole lives without giving it a second thought. According to scientific studies and safety reviews, erythorbic acid looks pretty harmless at the levels used in food. I’ve looked at data from both the World Health Organization and FDA, and they both clear it for use. People rarely experience classic allergic reactions, stomach issues, or rashes from eating products with erythorbic acid.
Still, there are stories of nausea, stomach cramps, or diarrhea when consuming large amounts, especially in sensitive people or those with underlying conditions. I talked to a dietitian who mentioned that children with strong sensitivities sometimes react even to small additives. It’s rare, but no additive suits everyone perfectly.
One concern comes from how our bodies handle erythorbic acid. Though almost identical in structure to vitamin C, the body doesn’t use it in quite the same way. I’ve come across research showing high intake can lower vitamin C readings in urine tests. That means if someone is eating a lot of foods with this additive, it could potentially mask deficiencies or interfere with lab results. The science says this effect isn’t enough to make people sick, but it does complicate things for anyone tracking their nutrition closely.
Another angle involves kidney health. Very high doses, above what normal diets give, could make kidney stones more likely in people already at risk. I’ve read studies involving rodents where extreme amounts caused mineral imbalances, though such doses far exceed anything found in packaged food. Most everyday eaters won’t need to worry, but it reminds us not to go overboard on any one thing.
Erythorbic acid sticks around because it helps companies cut waste and avoid spoilage, which matters a lot with global food chains. If you want to lower your intake, start by reading labels on cured meats and canned produce. Cooking more at home helped me feel more in control of additives, and it’s clear what goes into every dish.
For communities who eat mainly packaged foods, better education helps. I’ve seen outreach work best face-to-face, in clinics or markets where people can talk openly. Faster labeling changes can also keep consumers from getting overloaded without knowing. When I spoke to a local school nutritionist, she suggested switching to fresh produce when possible and supporting families with resources for that shift.
The safest approach comes down to variety—eating fresh foods from different sources cuts down risk from any one additive. For people with known allergies or digestive issues, keeping a food diary and consulting with health professionals proves invaluable. Erythorbic acid isn’t the villain in most kitchens, but informed choices always build a healthier table.
Some people see ascorbic acid on a label and think of vitamin C. Erythorbic acid, on the other hand, rarely gets the same reaction. Both show up in processed foods and both keep things looking fresh. But beyond a string of similar letters, these two work differently in our bodies and in the food we eat every day.
Ascorbic acid is a household name. It’s vitamin C, essential for immune support, skin health, and helping the body absorb iron. The body can’t make it, so diet picks up the slack—citrus fruits, broccoli, bell peppers, or a chewy gummy, if you’re desperate.
Erythorbic acid shows up in food processing. It acts as an antioxidant, which helps keep oils from going rancid and colors from fading. My time working in a busy deli taught me why erythorbic acid ends up in cured meats. The sliced ham looks bright pink long after the package opens, and that’s mostly due to antioxidants like this one.
Both chemicals have similar structures. Erythorbic acid is a stereoisomer of ascorbic acid, which means its atoms are the same but arranged differently. The body doesn’t treat it the same way, though. Ascorbic acid offers the vitamin C benefits you’d expect. Erythorbic acid does not act as vitamin C in humans. Our bodies don’t use it for enzyme reactions or immune function.
One of the reasons this matters links directly to transparency for folks buying supplements. Some cheaper supplements use erythorbic acid to bulk up products claiming to be sources of vitamin C. If you’re shopping for immune support, only ascorbic acid meets the body’s vitamin C needs.
Ascorbic acid isn’t just for multivitamins. Food manufacturers mix it into pasta, beverages, and baby food because it slows spoilage and keeps food stable. Its antioxidant power works well in fruits and juices, where keeping flavors and colors feels important for shelf life. Erythorbic acid works best in processed meats, frozen vegetables, and sometimes canned foods. It’s usually cheaper than ascorbic acid, so industrial kitchens buy it by the barrel. It keeps hot dogs looking appetizing, but it doesn’t boost the nutrition of the meal. That’s a lesson people overlook when comparing food labels at the grocery store.
Some studies found that erythorbic acid can enhance iron absorption, just as ascorbic acid can, although it does not fulfill other biological roles of vitamin C. It’s recognized as safe, even in large amounts. But if you’re after more than just pretty color in your food, you need the real thing—ascorbic acid—for your daily vitamin C quota.
The take-home lesson here often comes down to label reading. It’s easy for anyone to glance past ingredients, especially when the chemical names look similar. My experience as a consumer and in food service proved that a little awareness makes for better choices for yourself or those you feed. Erythorbic acid keeps food looking fresh; ascorbic acid keeps you healthy. Knowing the difference means money spent means better health—not just longer shelf life.
Anyone paying attention to ingredient labels has probably run across erythorbic acid—usually in a soft drink, bag of frozen potatoes, or processed meat. It sounds technical, but it’s just a variant of vitamin C used to keep food fresh and colorful. People often ask: is erythorbic acid natural or synthetic? Here’s what I’ve learned, rooted in everyday experience as much as research.
Erythorbic acid doesn’t show up in fruits or vegetables in any meaningful amounts. Banding together with chemists in the 1930s, food scientists started producing it by changing the structure of sugars, like sucrose or glucose, in a lab. The source sugar can come from plants like sugar beets or corn, but the finished erythorbic acid at the end of all the chemistry is, by nature, a synthetic compound. It’s not “nature-made” in the way ascorbic acid from oranges is. It isn’t simply squeezed out of plants or extracted—as is, for example, vanilla from vanilla beans.
Most people don’t shop for food based on whether it contains erythorbic acid, but its use matters for what lands on our plates. Erythorbic acid helps prevent color and flavor changes caused by oxidation. Meat stays pink, frozen potatoes don’t turn gray, and drinks keep a bright look. Producers choose it because it’s more reliable and often cheaper than ascorbic acid for these jobs. The FDA recognized its safety after thorough review, and expert panels around the world agree.
The body processes erythorbic acid much like ascorbic acid. Studies over decades show no evidence it puts health at risk at the levels used in foods. The Joint FAO/WHO Expert Committee on Food Additives, among others, has said it’s safe. Even for people who prefer fresh, unprocessed ingredients, it’s hard to find any issue with the tiny amounts added to most foods. Still, knowing what you’re eating and why it’s there builds trust and helps people make informed choices.
I pay close attention to food additives for my own cooking and shopping, not out of fear, but out of curiosity and a wish to feed my family well. Erythorbic acid pops up in packaged foods because manufacturers need ways to keep food stable and appealing during transport and on store shelves. Anyone can avoid it—shop the perimeter of the store, cook meals from scratch, or buy from sources that prioritise minimal processing. For others, especially on a budget or with little time, choosing foods with safe, thoroughly tested additives like erythorbic acid can still mean putting health first.
Food choices spark debate, and the flood of ingredients hiding behind long chemical names can confuse anyone. Trust grows when producers explain clearly not just what additives come from, but why they use them. Companies should make it easier to track the origins and safety of what ends up on our plates. If consumers push for simpler ingredients and clearer labels, the food industry can match those expectations without losing the benefits of food safety and preservation.
Erythorbic acid won’t win a spot on trendy “natural” lists, but it brings a proven role to safe, accessible food. Understanding that helps break down the wall between science and the kitchen table.| Names | |
| Preferred IUPAC name | (E)-5-[(1R)-1,2-dihydroxyethyl]-3-hydroxy-4H-furan-4-one |
| Other names |
Isoascorbic Acid D-Isoascorbic Acid Erythroascorbic Acid |
| Pronunciation | /ˌɛr.ɪˈθɔːr.bɪk ˈæs.ɪd/ |
| Preferred IUPAC name | (5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one |
| Other names |
D-isoascorbic acid E315 isoascorbic acid erythroascorbic acid |
| Pronunciation | /ɪˌrɪˈθɔːrbɪk ˈæsɪd/ |
| Identifiers | |
| CAS Number | 89-65-6 |
| Beilstein Reference | 1207959 |
| ChEBI | CHEBI:41819 |
| ChEMBL | CHEMBL1379 |
| ChemSpider | 74373 |
| DrugBank | DB03321 |
| ECHA InfoCard | 100.034.498 |
| EC Number | E315 |
| Gmelin Reference | 96704 |
| KEGG | C01732 |
| MeSH | D004892 |
| PubChem CID | 5460635 |
| RTECS number | AB4900000 |
| UNII | G7RIW8S0XP |
| UN number | UN2811 |
| CompTox Dashboard (EPA) | DTXSID2020528 |
| CAS Number | [89-65-6] |
| Beilstein Reference | 1720197 |
| ChEBI | CHEBI:30746 |
| ChEMBL | CHEMBL1206 |
| ChemSpider | 12004 |
| DrugBank | DB03644 |
| ECHA InfoCard | 100.043.899 |
| EC Number | E315 |
| Gmelin Reference | 82848 |
| KEGG | C01744 |
| MeSH | D004893 |
| PubChem CID | 54675779 |
| RTECS number | WS7050000 |
| UNII | V8055H1K4X |
| UN number | UN2811 |
| CompTox Dashboard (EPA) | DTXSID2020347 |
| Properties | |
| Chemical formula | C6H8O6 |
| Molar mass | 176.124 g/mol |
| Appearance | White to slightly yellow granular or crystalline powder |
| Odor | Odorless |
| Density | 1.69 g/cm³ |
| Solubility in water | Soluble |
| log P | -4.89 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 3.3 |
| Basicity (pKb) | 8.49 |
| Magnetic susceptibility (χ) | -5.8×10^-6 cm³/mol |
| Refractive index (nD) | 1.67 |
| Dipole moment | 2.92 D |
| Chemical formula | C6H8O6 |
| Molar mass | 176.124 g/mol |
| Appearance | White to slightly yellowish crystalline powder |
| Odor | Odorless |
| Density | 1.69 g/cm³ |
| Solubility in water | Easily soluble in water |
| log P | -3.14 |
| Acidity (pKa) | 3.3 |
| Basicity (pKb) | 2.38 |
| Refractive index (nD) | 1.670 |
| Dipole moment | 1.94 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 186.6 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1286.6 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -1681 kJ/mol |
| Std molar entropy (S⦵298) | 143 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1176.6 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -1615 kJ/mol |
| Pharmacology | |
| ATC code | A11GX Erythorbic acid |
| ATC code | A11GA04 |
| Hazards | |
| Main hazards | May cause mild skin and eye irritation. |
| GHS labelling | GHS labelling: Not classified as a hazardous substance or mixture according to the Globally Harmonized System (GHS). |
| Pictograms | GHS07 |
| Signal word | No signal word |
| Hazard statements | Erythorbic Acid is not classified as hazardous according to GHS. No hazard statements. |
| NFPA 704 (fire diamond) | 1-0-0 |
| Flash point | 214°C |
| Autoignition temperature | 220 °C |
| Lethal dose or concentration | LD50 (oral, rat): 18,000 mg/kg |
| LD50 (median dose) | LD50 (median dose): Rat oral 18,000 mg/kg |
| NIOSH | Not Listed |
| PEL (Permissible) | PEL (Permissible Exposure Limit) for Erythorbic Acid: Not established |
| REL (Recommended) | ADI 0-6 mg/kg body weight |
| IDLH (Immediate danger) | No IDLH established |
| Main hazards | May cause eye, skin, and respiratory irritation. |
| GHS labelling | GHS07, Warning |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | Erythorbic Acid is not classified as hazardous according to GHS; no hazard statements are assigned. |
| Precautionary statements | Store in a dry place. Store in a closed container. Store in a well-ventilated place. Keep cool. |
| NFPA 704 (fire diamond) | 1-0-0 |
| Flash point | 189°C |
| Autoignition temperature | 220 °C (428 °F; 493 K) |
| Lethal dose or concentration | LD50 oral rat 11900 mg/kg |
| LD50 (median dose) | LD50 (median dose): Rat oral 18,000 mg/kg |
| NIOSH | SE3930000 |
| PEL (Permissible) | PEL (Permissible Exposure Limit) for Erythorbic Acid: Not established |
| REL (Recommended) | 200 mg |
| Related compounds | |
| Related compounds |
Ascorbic acid Isoascorbic acid Dehydroascorbic acid |
| Related compounds |
Ascorbic acid Dehydroascorbic acid Isoascorbic acid Calcium erythorbate |
