Name: Factory Supplier Bulk Price Best Purity Erythorbic Acid CAS 89-65-6 with good service
Brand: Wuhan Fortuna Chemical Co., Ltd.

Specifications of Erythorbic Acid CAS 89-65-6

Items	Specifications	Results
Appearance	White or light yellow crystalline particles or powder	Conforms
Content	99.0%~100.5%	99.8%
Specific rotation	-16.5°~-18.0°	-17.3°
Loss on drying	≤ 0.4%	0.1%
Residue on ignition	≤ 0.3%	0.2%
As	≤ 2.0 mg/kg	Not detected
Pb	≤ 2.0 mg/kg	Not detected

Parameters of Erythorbic Acid CAS 89-65-6

Product parameters
Cas number:	89-65-6
Appearance:	White or light yellow crystalline particles or powder
Purity:	99.0%~100.5%
Package details:	25kg/drum or 25kg/carton
Brand:	Fortunachem

Erythorbic Acid (also known as D-Isoascorbic Acid or Isovitamin C) is a food additive and antioxidant that is chemically very similar to Vitamin C (L-Ascorbic Acid). It is a stereoisomer of ascorbic acid, meaning it has the same chemical formula (C₆H₈O₆) but a different spatial arrangement of atoms.

While it shares many chemical properties with Vitamin C, its biological activity in humans is significantly lower (it has only about 5% of the vitamin activity of L-ascorbic acid). Therefore, it is primarily used in the food and beverage industry rather than as a nutritional supplement.

Here are the key selling points and benefits of Erythorbic Acid, particularly for industrial and commercial applications:

1. Cost-Effectiveness

Lower Price: One of the primary selling points is that Erythorbic Acid is generally much cheaper to produce and purchase than natural or synthetic L-Ascorbic Acid (Vitamin C). This makes it an economical choice for large-scale food manufacturing where high volumes of antioxidants are needed.

2. Powerful Antioxidant & Color Preservation

Prevents Oxidation: It is a potent reducing agent that effectively scavenges oxygen, preventing oxidation in food products.

Color Retention: It is widely used in meat and poultry processing (especially cured meats like ham, bacon, and hot dogs) to stabilize color. It helps maintain the desirable pink/red color of cured meats by preventing the oxidation of myoglobin and nitrites, ensuring the product looks fresh for longer.

Beverage Stability: In soft drinks and beers, it prevents flavor loss and color changes caused by oxidation.

3. Dough Conditioning in Baking

Improved Texture: In the baking industry, it acts as a dough conditioner. It strengthens the gluten network, leading to better volume, finer crumb structure, and improved texture in bread and other baked goods.

Faster Processing: It can reduce mixing time and improve the machinability of dough in industrial bakeries.

4. Safety and Regulatory Approval

GRAS Status: It is Generally Recognized As Safe (GRAS) by the FDA and approved for use in food by major regulatory bodies worldwide (including the EU and China).

Clean Label Friendly: As a derivative of natural sources (often produced from sugars like corn, beets, or sugarcane via fermentation), it fits well into "clean label" trends compared to some synthetic preservatives like BHA or BHT.

5. Specific Industrial Applications (Non-Food)

Oil & Gas Industry: As noted in search results, it is sometimes used in oil well acidizing treatments as a reducing agent to prevent corrosion by complexing iron ions.

Photography and Chemicals: Used as a developing agent and in various chemical synthesis processes due to its reducing properties.

Summary Comparison: Erythorbic Acid vs. Ascorbic Acid

Feature Erythorbic Acid (D-Isoascorbic Acid) Ascorbic Acid (L-Ascorbic Acid / Vitamin C)

Primary Use Food additive (Antioxidant, Color fixative) Nutritional supplement & Food additive

Vitamin Activity Very Low (~5% of Vit C) High (100% Vitamin C activity)

Cost Lower Higher

Antioxidant Power Comparable/High Comparable/High

Common Applications Cured meats, baked goods, beverages Supplements, fortification, preservative

In conclusion, the main selling proposition of Erythorbic Acid is its ability to provide high-performance antioxidant and color-stabilizing effects at a lower cost than Vitamin C, making it the industry standard for processed meats, baked goods, and beverages where nutritional vitamin contribution is not the primary goal.