Erythorbic acid
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Description
E315, known as erythorbic acid, is a food additive classified as an antioxidant. It is an isomer of ascorbic acid (vitamin C), but with much lower vitamin activity (approximately 1/20 of that of vitamin C). Its origin is synthetic, although it is also found naturally in some foods in very small amounts.
Industrially, it is obtained by bacterial fermentation of glucose, followed by oxidation and purification processes. Chemically, it is an organic acid with formula C6H8O6, molecular weight 176.12 g/mol. It appears as a white or slightly yellowish crystalline powder, soluble in water and ethanol, and sensitive to light and heat. Its main function is to prevent food oxidation, especially discoloration and rancidity of fats, as well as nutrient loss. It also acts as a synergist for other antioxidants, such as tocopherols.
In the European Union, it was authorized as a food additive after evaluations by EFSA (European Food Safety Authority) and WHO (World Health Organization). EFSA has established an Acceptable Daily Intake (ADI) of 6 mg/kg body weight per day, based on chronic toxicity studies in animals. WHO, through the Joint FAO/WHO Expert Committee on Food Additives (JECFA), has also evaluated erythorbic acid and set the same ADI. Regarding food safety, erythorbic acid is considered safe at authorized doses, with no significant adverse effects in humans.
No carcinogenic, teratogenic, or genotoxic effects have been reported in controlled studies. However, some controversies have arisen due to its possible interference with iodine absorption, although there is no conclusive evidence. In food labeling, it must appear as "erythorbic acid" or "E315".
It is important to note that, although it is an isomer of vitamin C, it should not be confused with it, as its antioxidant activity is similar but its nutritional value is minimal.
E315 is mainly used in processed meat products (sausages, cooked ham, frankfurters) to maintain red color and prevent fat oxidation. It is also used in soft drinks, fruit juices, beer, wine, canned fruits and vegetables, and bakery products.
In the Spanish market, it is commonly found in sausage brands such as Campofrío, El Pozo, or Noel, as well as in cola drinks and packaged juices. Authorized limits vary by food category according to EC Regulation 1333/2008. For example, in heat-treated meat products, the maximum limit is 500 mg/kg; in soft drinks, 200 mg/L; in canned fruits, 300 mg/kg. Compared to the US FDA, erythorbic acid is classified as GRAS (Generally Recognized as Safe) and is allowed in similar amounts. In Japan, it is also approved as an antioxidant with comparable limits. There are no significant differences in international regulations.
Documented side effects of erythorbic acid are scarce and generally mild. In animal studies, very high doses (above 1000 mg/kg/day) have caused diarrhea and gastrointestinal disorders, but these doses are far above the ADI. In humans, no significant adverse effects have been reported at permitted doses.
No reproductive toxicity, genotoxicity, or carcinogenicity has been demonstrated. The biological mechanism of action is similar to that of ascorbic acid: it acts as an electron donor, neutralizing free radicals. However, unlike vitamin C, it does not accumulate in the body and is rapidly excreted in urine. Sensitive populations, such as people with glucose-6-phosphate dehydrogenase (G6PD) deficiency, could theoretically experience hemolysis with very high doses, but there is no clinical evidence at dietary doses. Drug interactions: it could interfere with iodine absorption in the thyroid gland, although studies are conflicting. EFSA and WHO conclude that erythorbic acid is safe under authorized conditions of use, with no need for additional restrictions.
In summary, there are no relevant side effects for the general population.
- Isoascorbic acid
- Isoascorbate
- D-Erythorbic acid
- Erythorbate
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