Erythorbic acid or erythorbate, formerly known as iso ascorbic acid and D-arabo ascorbic acid, is a stereoisomer of ascorbic acid. And its chemical properties have many similarities with Vc, but as an antioxidant, it has the inimitable advantage that Vc do not have: First, it is superior to the anti-oxidation than Vc, therefore, mixed the Vc, it can effectively protect the properties Vc component in improving the properties have very good results, while protecting the Vc color. Second, higher security, no residue in the human body, participating in metabolism after absorb by human body, which can be transformed into Vc partially. In recent years, Chinese medicine take it as complementary information be used in Vc film, Vc Yinqiao-Vc and health care products, and obtain good effect

The Erythorbic Acid is mainly used in the food industry, used as the antioxidant in foods, widely used in food.

The Erythorbic Acid is the stereo-isomer of vitamin C, which is its chemical character of the same vitamin c. The Erythorbic Acid is white to light yellow crystal or white crystal powder, odorless, has acid, the melting point is 166 ~ 172 and decompounding, they gradually get into black when meeting light. In the dry state, it is quite stable in the Air, but in the solution, if you are exposed to the air, it will turn quickly, hardly have the physiological activities of the actions of ascorbic acid, antioxidant property better than that of ascorbic acid, but the Heatdurability is bad, the Reductibility is strong, the heavy metal ion can decompounding his speed.

The Erythorbic Acid is mainly used in the food industry, as the eating of the food antioxidant, widely used in meat, fish food, beer, fruit juice, syrup, crystal, fruit and Tin vegetables, cakes, dairy products, confiture, Sherry, cucumbers and fat in foods, etc. The dosage is 0.5 ~ 0.8g/kg meat. In the frozen fish should be infused into the fish the 0.1% -0.6% water solution before freezing. The dosage in the beverage industry such as syrup is 0.01% ~ 0.025%, tin apple bechamel sauce: 0.15 g / kg (single dosage or in combination with VC) to lunch cooked meat, cooked meat cooked powder, front leg pork, ham, the dosage is 0.5 g / kg (single dose or counted together with the other VC and the sodium salt VC), the peach, apple jam 2 g / kg for the fruit-can, it is 0.75-1.5g / l, for the natural syrup, it is 0.08-0.11g / l for the beer, it is 0.03 g / l.