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E315 Erythorbic Acid – Food Additive

E315 (erythorbic acid) is an approved food additive used as an antioxidant in meat and fish products to preserve colour and freshness.

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Things worth knowing about "E315"

E315 (erythorbic acid) is an approved food additive used as an antioxidant in meat and fish products to preserve colour and freshness.

What is E315 (Erythorbic Acid)?

E315 is the European designation for erythorbic acid, also known as isoascorbic acid. It is a synthetically produced antioxidant that is structurally closely related to ascorbic acid (Vitamin C, E300), but has significantly lower vitamin C activity. In the food industry, erythorbic acid is used to slow oxidation processes that can lead to discolouration and loss of product quality.

Origin and Production

Erythorbic acid occurs naturally in small amounts in some plants, but for industrial use it is produced biotechnologically from sugars such as sucrose or glucose. It is the D-isomer of ascorbic acid, differing from Vitamin C in its spatial (stereochemical) structure.

Use in Food Products

E315 is primarily used as an antioxidant in the following food categories:

Meat and cured meat products: Prevents oxidation and stabilises the red colour of cured products (e.g., in combination with curing salts containing nitrite)
Fish and seafood products: Delays oxidation and rancidity
Frozen products: Preserves colour and freshness during long-term storage
Beverages and fruit juices: Protects against browning caused by oxidation

Mechanism of Action

As an antioxidant, erythorbic acid works by scavenging free radicals and binding oxygen in food products before it can attack fats and pigments. In cured meat products, E315 also accelerates the formation of nitrosomyoglobin, the pigment responsible for the characteristic red colour of cured meat, thereby improving the visual quality of the final product.

Safety and Health Assessment

E315 is considered safe by the European Food Safety Authority (EFSA), provided that approved maximum levels are respected. The permitted applications and food categories are regulated under EU Food Additives Regulation (EC) No. 1333/2008. Key safety points include:

E315 has very low vitamin C activity and cannot substitute for vitamin C in the body
High-dose intake may theoretically increase urinary oxalate excretion, which could be relevant for individuals prone to kidney stones
Considered safe for the general population at typical dietary intake levels
No known allergenic properties

Labelling

On food ingredient lists, E315 must be declared either as E315 or as erythorbic acid. Labelling requirements follow EU Food Information Regulation (EU) No. 1169/2011.

References

European Food Safety Authority (EFSA): Re-evaluation of erythorbic acid (E 315) and sodium erythorbate (E 316) as food additives. EFSA Journal, 2016.
European Parliament and Council of the EU: Regulation (EC) No. 1333/2008 on food additives. Official Journal of the European Union.
Belitz, H.-D.; Grosch, W.; Schieberle, P.: Food Chemistry. 4th revised and extended edition. Springer Verlag, 2009.

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