Erythorbic Acid FCC

Erythorbic Acid is an structurally related molecule of Ascorbic Acid. It has approximately 5% of the Vitamin C activity of Ascorbic Acid. It can be used as a preservative, antioxidant, and color stabilizer in food processing. In wine-making, Erythorbic Acid can be added to protect from oxidation and prevent the loss of flavor, color, and aromatic compounds. Erythorbic Acid also acts as a oxygen scavenger or absorber in water treatment applications.

Typical Uses: