Erythorbic Acid vs Locust Bean Gum: which is worse?

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.

What is Locust Bean Gum?

Locust bean gum (LBG) is a galactomannan polysaccharide extracted from the seeds of the carob tree (Ceratonia siliqua), native to the Mediterranean. It is a fine white to yellow powder that forms a thick gel when dissolved in hot water. It synergizes strongly with xanthan gum and carrageenan to enhance gel strength.

Documented risks

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.

Locust Bean Gum: Generally recognized as safe. EFSA's Panel on Food Additives confirmed the safety of LBG in 2017, noting no concerns at current dietary exposures. It functions as a soluble dietary fiber and can have mild prebiotic effects. No significant adverse effects have been documented in human or animal studies at food-relevant doses.