Erythorbic Acid FCC

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

Typical Uses: