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Answer: Erythorbic Acid is not currently banned worldwide, but health agencies have flagged concerns. The FDA still allows it in US food. Risk level: low. Commonly found in: Oscar Mayer Hot Dogs, Hillshire Farm Sausage, Boar's Head Ham.
TL;DR: Erythorbic Acid is allowed in the EU but allowed in the US (preservative).
Reviewed for clarity & usefulness by the BannedPantry Parent Panel
Also called isoascorbic acid. (E315) CAS 89-65-6.
Other names: E315, D-isoascorbic acid, isoascorbic acid, INS 315
| EU status | Allowed |
|---|---|
| US status | Allowed |
| Risk level | low |
| Where it shows up | Oscar Mayer Hot Dogs, Hillshire Farm Sausage, Boar's Head Ham, Ball Park Franks, Johnsonville Breakfast Sausage |
| CAS number | 89-65-6 |
Erythorbic acid is a stereoisomer of ascorbic acid (vitamin C) produced by fermentation of sucrose. While it has similar antioxidant properties to vitamin C, it has very little vitamin C activity (approximately 5%). It is primarily used in meat curing to accelerate the conversion of nitrite to nitric oxide, thereby speeding up the development of the characteristic pink color in cured meats.
Accelerates nitrite curing chemistry in processed meats (bacon, ham, hot dogs), prevents oxidative color loss, and inhibits nitrosamine formation as an antioxidant.
Erythorbic acid is generally recognized as safe. It is not carcinogenic, mutagenic, or teratogenic. At very high doses in animal studies, no toxicity was observed. It is metabolized similarly to ascorbic acid. When used alongside nitrites in cured meats, it serves the beneficial function of reducing nitrosamine formation, potentially making cured meats somewhat safer. No significant adverse effects have been documented at food use levels.
For educational use only. This page summarizes the regulatory status of Erythorbic Acidwith citations to the primary sources below. It is not medical advice. Regulatory status is not the same as a proven health effect — read the cited sources for their exact wording, and consult a doctor for decisions about your or your family's health.
Ascorbic acid (E300) can perform similar antioxidant functions in many applications. Vitamin E (tocopherols) is used for fat protection.
It is a structural isomer (stereoisomer) with similar antioxidant properties but only ~5% of vitamin C's nutritional activity.
It accelerates the curing reaction of nitrites and helps inhibit nitrosamine formation, improving both appearance and safety of cured meats.
Yes. It has an excellent safety profile and is approved globally.
No. It is authorized as E315 in the EU for meat products.
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