| FEMA | 2410 |
| CAS | 89-65-6 |
| EINECS | 201-928-0 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes | |
| Odor | N/A |
| Flavor | N/A |
| Material Notes | food antioxidant; (l)-isomer is ascorbic acid. Prod. from glucose by Penicillium spp. Antioxidant for foods and soft drinks. Flavouring ingredient; colouring preservative/antioxidant in fruit and meat products Erythorbic acid, formerly known as isoascorbic acid and D-araboascorbic acid, is a stereoisomer of ascorbic acid (vitamin C). It is a vegetable-derived food additive produced from sucrose. It is denoted by E number E315, and is widely used as an antioxidant in processed foods. [Wikipedia] |