Erythorbic acid

E number E315INS 315CAS 89-65-6

Listed as a preservative and an antioxidant by Canada, the US and Codex.

Listed as preservatives (CA, US) · antioxidants (US, Codex) · colours (US) · flavour enhancers (US) · curing and pickling agents (US) · flavouring agents and adjuvants (US)
Chemical structure of Erythorbic acid, from PubChem compound 54675810
Structure from PubChem CID 54675810 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Erythorbic acid is a stereoisomer of vitamin C with similar antioxidant properties but almost none of the vitamin activity. It is used in cured meats and canned goods where the antioxidant effect is what is wanted.

Where it is and isn’t permitted

Status of Erythorbic acid by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

60 food categories

highest permitted level 400 mg/kg

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.3 Vinegars and related products — 100 mg/kg
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.1 Beer and related products — GMP
  • 14.2.2 Wine, sparkling wine and fortified wine — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4 Fruit wine, vegetable wine and mead (including cider and perry) — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.1.1 Frozen fish — 400 mg/kg
  • 9.1.2 Uncooked crustacea — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 59 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

no numerical limit (good manufacturing practice)

4 permitted uses

Show every permitted use
  • In: Beer; Cider; Fruit wine; Wine. Purpose: Preservative. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Preservatives (List 11), item E.1(a)
  • In: Canned applesauce. Purpose: Preservative. Limit: If used singly, the amount not to exceed 150 ppm. If used in combination with calcium ascorbate or sodium erythorbate, or both, the total combined amount not to exceed 150 ppm, calculated as ascorbic acid and erythorbic acid, respectively. — Health Canada, List of Permitted Preservatives (List 11), item E.1(b)
  • In: Frozen fish fillets; Frozen minced fish; Frozen (naming the fruit or fruits); Glaze for frozen fish; Headcheese; Meat binder sold for use in preserved meat or preserved meat by-product; Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations); Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product. Purpose: Preservative. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0122. — Health Canada, List of Permitted Preservatives (List 11), item E.1(c)
  • In: Unstandardized foods. Purpose: Preservative. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Preservatives (List 11), item E.1(d)
Health Canada, List of Permitted Preservatives (List 11)and 3 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

5 food categories

highest permitted level 1,500 mg/kg

Show every food category
  • 8.3.1 Non-heat-treated processed meat — 500 mg/kgML = 500 mg/kg. only cured products and preserved products. Note 9: E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.
  • 8.3.2 Heat-treated meat products — 500 mg/kgML = 500 mg/kg. only cured meat products and preserved meat products. Note 9: E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.
  • 9.1.1 Unprocessed fish — 1,500 mg/kgML = 1500 mg/kg. only frozen and deep-frozen fish with red skin. Note 9: E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — 1,500 mg/kgML = 1500 mg/kg. only preserved and semi-preserved fish products. Note 9: E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.
  • 9.3 fish roe — 1,500 mg/kgML = 1500 mg/kg. only preserved and semi-preserved fish products. Note 9: E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.
Regulation (EC) No 1333/2008, Annex IIand 4 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

5 food categories

highest permitted level 1,500 mg/kg or mg/l

Show every food category
  • 8.3.1 Non-heat-treated meat products — 500 mg/kg or mg/lML = 500. only cured products and preserved products. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.
  • 8.3.2 Heat-treated meat products — 500 mg/kg or mg/lML = 500. only cured meat products and preserved meat products. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.
  • 9.1.1 Unprocessed fish — 1,500 mg/kg or mg/lML = 1500. only frozen and deep-frozen fish with red skin. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — 1,500 mg/kg or mg/lML = 1500. only preserved and semi-preserved fish products. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.
  • 9.3 Fish roe — 1,500 mg/kg or mg/lML = 1500. only preserved and semi-preserved fish products. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.
Assimilated Regulation (EC) No 1333/2008and 4 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 82, エリソルビン酸（別名イソアスコルビン酸） (“Erythorbic Acid (Isoascorbic Acid)” in the unofficial English translation). …

Designated additive: Appended Table 1, item 82, エリソルビン酸（別名イソアスコルビン酸） (“Erythorbic Acid (Isoascorbic Acid)” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry エリソルビン酸: (1) [must not be used in the foods stated; may be used only for the purposes stated] “エリソルビン酸は、魚肉ねり製品(魚肉すり身を除く。)及びパンにあっては、栄養の目的に使用してはならない。その他の食品にあっては、酸化防止の目的以外に使用してはならない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 에리토브산 (“Erythorbic Acid”, the English the Code prints beside it). Main use (주용도) of 에리토브산: 산화방지제. Standard for use (사용기준) of 에리토브산: (1) [may be used only for the purpose or in the food the sentence states] “에리토브산은 산화방지제 목적에 한하여 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted21 CFR 182.3041retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

5 food categories

no numerical limit (good manufacturing practice)

Show every food category and its notes
  • 08.1.2 Fresh meat, poultry and game, comminuted — GMP
    • Note 281 For use in fresh minced meat which contains other ingredients apart from comminuted meat only.
  • 09.1.2 Fresh molluscs, crustaceans, and echinoderms — GMP
    • Note 390 For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
    • Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
    • Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
  • 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 308 For use in raw mollusks only.
    • Note 392 For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs.
    • Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
    • Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
    • Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
    • Note XS165 Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
    • Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
    • Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
    • Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
    • Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 139 For use in mollusks, crustaceans, and echinoderms only.
    • Note XS166 Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
  • 14.2.3 Grape wines — GMP
    • Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.)
CXS 192-1995 Table Three, INS 315and 5 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand100 mg/kg – 400 mg/kg2 numeric limit, 58 GMP
Canada—3 GMP, 1 no quantity stated
European Union500 mg/kg – 1,500 mg/kg5 numeric limit
Great Britain500 mg/kg – 1,500 mg/kg5 numeric limit
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius—6 GMP

What it is made from

Produced from glucose by fermentation. It differs from ascorbic acid only in the arrangement of atoms at one carbon, which is why the body does not use it as a vitamin.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
89-65-6
InChIKey
CIWBSHSKHKDKBQ-DUZGATOHSA-N
PubChem
CID 54675810

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 98 %no less than 99 %
Loss on dryingno more than 0.4 %no more than 0.4 %
Sulphated ashno more than 0.3 %no more than 0.3 %
Leadno more than 2 mg/kgno more than 2 mg/kg

One parameter differs between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 315 Erythorbic acid

Synonyms: Isoascorbic acid; D-Araboascorbic acid

Assay, identification and purity criteria

Description and assay

Einecs
201-928-0
Chemical name
D-Erythro-hex-2-enoic acid γ-lactone; Isoascorbic acid; D-Isoascorbic acid
Chemical formula
C₆H₈O₆
Molecular weight
176,13
Assay
Content not less than 98 % on the anhydrous basis
Description
White to slightly yellow crystalline solid which darkens gradually on exposure to light

Identification

Melting range
About 164 °C to 172 °C with decomposition
Test for ascorbic acid/colour reaction
Passes test
Specific rotation
[α]D ²⁵ 10 % (w/v) aqueous solution between – 16,5° to – 18,0°

Purity criteria

Loss on drying
Not more than 0,4 % after drying under (reduced pressure on silica gel, 3 hours)
Sulphated ash
Not more than 0,3 %
Oxalate
To a solution of 1 g in 10 ml of water add 2 drops of glacial acetic acid and 5 ml of 10 % calcium acetate solution. The solution should remain clear
Lead
Not more than 2 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 315

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 315 Erythorbic Acid

Synonyms: Isoascorbic acid, D-araboascorbic acid, INS No. 315 D-Araboascorbic acid; Isoascorbic acid

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 37th JECFA (1990), published in FNP 52 (1992) superseding specifications prepared at the 17th JECFA (1973), published in FNP 4 (1978). Metals and arsenic specifications revised at the 61st JECFA (2003). An ADI 'not specified' was established at the 37th JECFA (1990)
Chemical names
D-Erythro-hex-2-enoic acid delta-lactone, isoascorbic acid, D-isoascorbic acid
C.A.S. number
89-65-6
Chemical formula
C6H8O6
Formula weight
176.13
Assay
Not less than 99% on the dried basis
DESCRIPTION
White to slightly yellow crystalline solid which darkens gradually on exposure to light
FUNCTIONAL USES
Antioxidant
METHOD OF ASSAY
Weigh accurately about 0.4 g of the sample, previously dried, and dissolve in a mixture of 100 ml of water, recently boiled and cooled, and 25 ml of diluted sulfuric acid TS. Titrate the solution immediately with 0.1 N iodine, adding starch TS near the end point. Each ml of 0.1 N iodine is equivalent to 8.806 mg of C6H8O6.

Identification

Solubility (Vol. 4)
Freely soluble in water, soluble in ethanol
Melting range (Vol. 4)
About 164 - 172 o with decomposition
Test for ascorbate (Vol. 4)
Passes test
Reducing reaction
A solution of the sample in water immediately reduces potassium permanganate TS without heating, producing a brown precipitate A solution of the sample in ethanol will decolourize a solution of 2,6-dichlorophenol-indophenol TS

Purity criteria

Loss on drying (Vol. 4)
Not more than 0.4% (reduced pressure, silica gel, 3 h)
Specific rotation (Vol. 4)
[alpha] 25, D: Between -16.5 and -18 o
Sulfated ash (Vol. 4)
Not more than 0.3% Test 1 g of the sample (Method I)
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Every name it appears under

90 recorded names. A label may use any of them.

E number

  • E315

INS number

  • 315

CAS registry number

  • 89-65-6

As it appears in regulation

  • Erythorbic acid

Other names

  • (2R)-2-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxy-2H-furan-5-one
  • (5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxy-2,5-dihydrofuran-2-one
  • (5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one
  • (R)-5-((R)-1,2-dihydroxyethyl)-3,4-dihydroxyfuran-2(5H)-one
  • 2,3-Didehydro-D-erythro-hexono-1,4-lactone
  • 3-Keto-D-erythro-hexonic acid gamma-lactone
  • 3-Oxohexonic acid lactone, D-erythro-
  • 5-18-05-00026 (Beilstein Handbook Reference)
  • Araboascorbic acid
  • Araboascorbic acid, D-
  • Ascorbic Acid EP Impurity F
  • BRN 0084271
  • CAS-89-65-6
  • CCRIS 6568
  • d(-)-isoascorbic acid
  • D(-)-Isoascorbic Acid (Erythorbic Acid)
  • D(-?)?-?Isoascorbic Acid (Erythorbic Acid)
  • D-(-)-Isoascorbic acid
  • D-(-)-Isoascorbic acid, 98%
  • D-arabino-Ascorbic acid
  • D-Araboascorbic acid
  • D-ASCORBIC ACID, ISO
  • D-Erythorbic acid
  • D-erythro-3-Ketohexonic acid lactone
  • D-erythro-3-Oxohexonic acid lactone
  • D-erythro-ascorbic acid
  • D-erythro-hex-2-enoic acid ?-lactone
  • D-erythro-hex-2-enonic acid gamma-lactone
  • D-erythro-Hex-2-enonic acid, g-lactone
  • D-erythro-Hex-2-enonic acid, |A-lactone
  • D-erythro-hex-2-enono-1,4-lactone
  • d-iso-ascorbic acid
  • D-Isoascorbic acid
  • D-Isoascorbic acid 1000 microg/mL in Acetonitrile
  • D-soascorbic acid
  • E 315
  • Erycorbin
  • Erythorbic acid
  • ERYTHORBIC ACID (ISOASCORBIC ACID)
  • Erythorbic acid (Standard)
  • Erythorbic acid, 99%
  • erythroascorbic acid
  • Erythroascorbic acid, D-
  • FEMA No. 2410
  • FEMA Number: 2410
  • Glucosaccharonic acid
  • Hex-2-enonic acid gamma-lactone, D-erythro-
  • HSDB 584
  • INS NO.315
  • INS-315
  • Isoascorbic acid
  • ISOASCORBIC-ACID
  • Isovitamin C
  • Mercate 5
  • Neo-cebicure
  • Saccharosonic acid
  • Sodium Ascorbate EP Impurity F

Systematic names

  • (5R)-5-((1R)-1,2-dihydroxyethyl)-3,4-dihydroxyfuran-2(5H)-one;D-erythro-hex-2-enono-1,4-lactone
  • (5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one
  • (5R)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one (D-Isoascorbic Acid)
  • (5R)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one (D-Isoascorbic Acid); Ascorbic Acid Impurity F; Sodium Ascorbate Impurity F

Hazard reference values

EFSA and JECFA have both assessed Erythorbic acid and their conclusions are not two comparable figures — EFSA records 6 mg/kg bw/day, JECFA not specified. An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. “Not specified”, “not limited” and “not allocated” are conclusions, not missing data, and they are shown in the words each body used rather than reduced to a number. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI6 mg/kg bw/dayconsumersEFSA ANS2015
ADInot specified—JECFA1990

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2016

    The ANS Panel found no concern for genotoxicity or carcinogenicity for erythorbic acid (E 315) and sodium erythorbate (E 316), and saw no reason to revise the ADI of 6 mg/kg bw/day. As no population group exceeded the ADI, it concluded that use at permitted or reported levels would not be of safety concern.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 315?
E 315 is Erythorbic acid. Erythorbic acid is a stereoisomer of vitamin C with similar antioxidant properties but almost none of the vitamin activity. It is used in cured meats and canned goods where the antioxidant effect is what is wanted.
What is Erythorbic acid used for in food?
It is listed as a preservative and an antioxidant — the role Canada, the US and Codex assign it. This page shows every function each regulator records, with the citation for each.
Where is Erythorbic acid permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Erythorbic acid vegan?
Yes. Erythorbic acid is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

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