E315 - Isoascorbinsäure

Origin

Erythorbic acid, also known as isoascorbic acid or D-araboascorbic acid, is a stereoisomer of ascorbic acid (vitamin C). It is synthesized chemically from sugars, typically through a fermentation process involving microorganisms. It is not naturally occurring in significant quantities in plants or animals.

Usage

Erythorbic acid is primarily used as an antioxidant food additive. It is added to foods to inhibit oxidation, thereby preserving color, flavor, and nutritional value. It is particularly effective in preventing the formation of nitrosamines in cured meats, which are carcinogenic compounds. Erythorbic acid is commonly found in processed foods such as cured meats (e.g., bacon, ham, sausages), canned vegetables, and beverages. It is often used in combination with other antioxidants to enhance its effectiveness. The typical usage level varies depending on the food product, but it is generally used at concentrations ranging from 0.01% to 0.1%.

Side Effects

Erythorbic acid is generally considered safe for consumption at typical usage levels. It has a low toxicity profile. Studies have shown that it is rapidly metabolized and excreted from the body. No significant adverse effects have been reported in human studies at levels normally consumed in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) for erythorbic acid, indicating its low toxicity. However, as with any food additive, some individuals may experience mild gastrointestinal discomfort or allergic reactions, although these are rare.

Regulatory Status

Erythorbic acid is approved for use as a food additive in many countries, including the United States, Canada, and the European Union. In the United States, it is Generally Recognized As Safe (GRAS) by the Food and Drug Administration (FDA) under specific conditions of use. In the European Union, it is designated as E315 and is permitted for use in various food categories within specified limits. Its use is regulated to ensure that it does not pose a risk to public health.