E317 Erythorbic Acid – Food Antioxidant
E317 (erythorbic acid) is an approved food additive used as an antioxidant. It protects food from oxidative spoilage and discoloration, particularly in meat and fish products.
Things worth knowing about "E317"
E317 (erythorbic acid) is an approved food additive used as an antioxidant. It protects food from oxidative spoilage and discoloration, particularly in meat and fish products.
What is E317?
E317 is the European Union designation for erythorbic acid, also known as isoascorbic acid. It is a synthetically produced antioxidant that is chemically closely related to ascorbic acid (Vitamin C), but has no significant Vitamin C activity in the human body. Erythorbic acid is a stereoisomer of ascorbic acid, meaning both compounds share the same chemical formula but differ in the spatial arrangement of their atoms.
Use in Food
E317 is used in the food industry as an antioxidant to protect food products from oxidative deterioration. Oxidation causes undesirable changes in many foods, including discoloration, loss of flavor, and breakdown of key ingredients. Typical applications include:
- Meat products and cured meats (e.g., to stabilize the red color of meat)
- Fish products and seafood
- Canned fruits and vegetables
- Beverages and fruit juices
- Frozen foods
When used in combination with nitrite curing salts, E317 accelerates the formation of stable nitrosomyoglobin compounds, which are responsible for the characteristic red color of cured meat products. It may also inhibit the formation of nitrosamines, which is considered a beneficial side effect.
Mechanism of Action
Erythorbic acid acts as a free radical scavenger: it donates electrons to free radicals, thereby interrupting the chain reaction of oxidation. It also binds oxygen within the food matrix, reducing the rate of oxidation. In cured meat products, it functions as a reducing agent that accelerates the conversion of nitrite into the desired compound with myoglobin, improving color stability.
Safety and Approval
E317 is approved as a food additive in the European Union and is considered safe when used as intended. The European Food Safety Authority (EFSA) has evaluated erythorbic acid and determined that no numerical acceptable daily intake (ADI) is needed, as the substance is considered physiologically safe. Regulatory status may differ in countries outside the EU.
Possible Side Effects
No harmful health effects are known at the levels typically consumed through food. At very high doses, sensitive individuals may occasionally experience mild gastrointestinal discomfort. Because erythorbic acid is structurally similar to ascorbic acid, it could theoretically compete with Vitamin C absorption in very large amounts; however, this effect is not relevant at normal dietary intake levels.
Labeling
In ingredient lists, E317 is declared either by its E number E317 or by its chemical name erythorbic acid. Consumers who monitor food additive intake can use these labels to identify its presence in a product.
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 Commission: Regulation (EC) No 1333/2008 on food additives. Official Journal of the European Union.
- Belitz, H.-D.; Grosch, W.; Schieberle, P.: Food Chemistry. Springer, 4th edition, 2009.
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Related search terms: E317-en