Erythorbic acid, còn được gọi là D-isoascorbic acid, là chất chống oxy hóa that shares the same molecular formula as ascorbic acid but with a different stereochemical configuration. Nó cung cấp equivalent chất chống oxy hóa chức năngality at a lower cost. This makes it an economical alternative for food preservation ứng dụng.
Erythorbic acid is particularly valued in the meat ngành công nghiệp as a curing accelerator that speeds the conversion of nitrite to nitric oxide. It promotes rapid and uniform color development. It also effectively prevents oxidative browning in fruits, vegetables, and beverages. The compound has minimal vitamin C activity but delivers excellent technological hiệu suất in food systems.