Citric Acid vs Erythorbic Acid: which is worse?

What is Citric Acid?

Citric acid is a weak organic acid naturally occurring in citrus fruits. Commercial citric acid is produced almost entirely by fermentation of sugar substrates (typically molasses or corn syrup) using the mold Aspergillus niger. It is the most widely used food acidulant and preservative globally, also functioning as a chelating agent and flavor enhancer.

What is Erythorbic Acid?

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.

Documented risks

Citric Acid: Generally recognized as safe. Excessive consumption can erode tooth enamel due to its acidic nature — dentists recommend rinsing with water after consuming highly citric drinks. A 2018 report in the journal BMJ Case Reports described a cluster of inflammatory reactions (joint pain, muscle weakness) in individuals who reported reactions specifically to industrially produced citric acid, hypothesizing residual Aspergillus proteins from the fermentation process as a potential cause. This remains a hypothesis without controlled clinical evidence, and regulatory agencies maintain its safety status.

Erythorbic Acid: 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.