What is E315?
Complete guide to understanding E315 (Erythorbic Acid) — a safe synthetic antioxidant widely used in food
The Quick Answer
E315 (Erythorbic Acid) is a synthetic antioxidant that looks and behaves chemically similar to vitamin C, but has virtually no vitamin activity.
It’s used to prevent food spoilage — keeping cured meats red, preventing frozen fish from discoloring, stopping oils from turning rancid, and maintaining color in canned fruits and vegetables.
It’s one of the most extensively studied and safest food additives available, approved across the US, EU, Canada, Australia, and most countries worldwide.
📌 Quick Facts
- Chemical Name: Erythorbic Acid or D-Araboascorbic Acid
- Other Names: E315 (EU), Isoascorbic Acid (confusing name; not the same as vitamin C)
- Type: Synthetic antioxidant/reducing agent (chemical isomer of vitamin C)
- Found in: Cured meats, frozen fish, canned/frozen fruits and vegetables, beverages, oils, baked goods
- Safety Status: Approved globally; extremely safe
- Approved by: FDA (GRAS), EFSA, JECFA, Health Canada, FSANZ, Japanese authorities
- Acceptable Daily Intake: 6 mg/kg body weight/day (EFSA 2016); “not specific” (WHO/JECFA = extremely safe)
- Key Distinction: NOT a form of vitamin C; has ~0.03% vitamin C activity; cannot substitute for vitamin C
What Exactly Is It?
E315 is a synthetic antioxidant created through fermentation of sugars followed by chemical conversion, resulting in a white to slightly yellow crystalline powder.
It’s chemically very similar to vitamin C (ascorbic acid) — so similar that it’s called an “isomer” of vitamin C. But don’t be fooled by the similarity:
| Property | Vitamin C (Ascorbic Acid) | E315 (Erythorbic Acid) |
|---|---|---|
| Chemical formula | C₆H₈O₆ | C₆H₈O₆ (same!) |
| Molecular arrangement | Specific stereoisomer (L-form) | Different stereoisomer (D-form) |
| Vitamin C activity in body | 100% (full activity) | ~0.03% (essentially none) |
| Antioxidant strength (food use) | Good | Better/stronger |
| Stability in acidic foods | Good | Excellent |
| Shelf life effectiveness | Moderate | Superior |
The key insight: Despite having identical chemical formulas, the different 3D arrangement of atoms (stereoisomerism) makes E315 completely different functionally. Your body doesn’t recognize it as vitamin C, so it passes through as a simple antioxidant additive rather than a nutrient.
Where You’ll Find It (Extremely Common)
E315 is one of the most widely used food additives globally. It appears in thousands of products:
| Food Category | Specific Examples | What It Does |
|---|---|---|
| Cured & Processed Meats | Sausages, bacon, ham, processed meats, meat-based pizzas, ready-to-eat meals | Prevents nitrosamine formation (carcinogen risk); maintains red color; extends shelf life |
| Frozen Fish & Seafood | Frozen fish with red skin, preserved fish products, caviar | Prevents discoloration and browning during freezing and storage |
| Canned & Frozen Fruits/Vegetables | Canned peaches, frozen berries, canned vegetables, fruit juices | Preserves natural color; prevents browning and oxidation |
| Beverages | Soft drinks, fruit juices, beer, wine, sports drinks | Prevents oxidative browning; stabilizes flavor |
| Oils & Fats | Vegetable oils, edible oils, fats | Prevents rancidity; extends shelf life |
| Other | Baked goods, salad dressings, dairy products, spices, pet foods | Prevents oxidation and spoilage |
Prevalence: An estimated ~5,000 meat products sold in Europe alone contain E315/E316, making this one of the most common food additives in the world.
Why Do Food Companies Use It?
E315 serves one main purpose: it prevents oxidation (spoilage and discoloration) in foods.
Food companies use it because:
1. Superior antioxidant potency: More effective at preventing oxidation than vitamin C at lower concentrations
2. Better stability: Remains stable in acidic, hot, and other challenging food conditions where vitamin C would degrade
3. Synergistic effect: Works excellently with vitamin C to protect the vitamin C itself
4. Cost-effective: Cheaper than other equally effective antioxidants
5. Specialized function in cured meats: Specifically reduces formation of nitrosamines — carcinogenic compounds that form when meat is cured
6. Extended shelf life: Allows products to remain fresh and appealing longer
Why not just use vitamin C? Because in food preservation applications, you want pure antioxidant power without wasting money on nutritional vitamin C activity. E315 is purpose-designed for exactly this job.
The Critical Role in Cured Meats (Public Health)
E315’s most important function is reducing carcinogenic nitrosamines in cured meats.
The problem E315 solves:
Cured meats (bacon, sausage, ham) contain sodium nitrite — a compound that preserves the red color, prevents botulism, and keeps meats safe. However, when nitrite reacts with amines during cooking, it forms nitrosamines — suspected carcinogens linked to cancer in animal studies.
How E315 helps:
E315 reduces the amount of free nitrite available to react with amines, thereby reducing nitrosamine formation. This allows meat manufacturers to use nitrite for safety while minimizing the carcinogenic byproduct formation.
Public health significance:
– Enables safer cured meat production
– Reduces potential carcinogenic compound exposure
– One of the few antioxidants approved specifically for this nitrosamine-reducing function
– Allows consumers to enjoy cured meats with reduced risk
Is It Safe?
The Official Position
Regulatory agencies worldwide consider E315 one of the safest food additives available.
Safety ratings from major authorities:
| Authority | Decision | ADI/Notes |
|---|---|---|
| WHO/JECFA | Approved | ADI “not specific” (highest safety rating; no numerical limit needed) |
| FDA (US) | GRAS (Generally Recognized As Safe) | Approved for multiple food uses |
| EFSA (EU) | Approved | ADI 6 mg/kg body weight/day (reaffirmed 2016) |
| Health Canada | Approved | Permitted in specified food categories |
| FSANZ (Australia/NZ) | Approved | Permitted as additive 315 |
For a 70 kg adult: The EFSA ADI of 6 mg/kg means approximately 420 mg per day is considered safe. Most people consume far below this limit.
Why E315 Is Considered Extremely Safe
| Safety Criterion | Finding | Safety Implication |
|---|---|---|
| Acute toxicity | Very low; no adverse effects at normal doses | Safe for consumption |
| Chronic toxicity | Extensively studied; no concerns identified | No health issues from long-term exposure |
| Genotoxicity (DNA damage) | Weakly positive in lab tests at extremely high doses; EFSA assessed and deemed NOT a concern at food levels | No DNA damage risk at normal food exposure |
| Carcinogenicity (cancer) | Animal studies negative; no cancer induction | No cancer risk identified |
| Metabolism | Readily metabolized; does not accumulate | No bioaccumulation risk |
| Allergic reactions | Extremely rare; not a documented concern | Safe for allergic-prone individuals |
| Reproductive effects | Limited data; no concerns identified | Safe for pregnancy/nursing |
The “Not Specific” ADI Designation
Understanding WHO/JECFA’s highest safety rating:
When JECFA sets an ADI as “not specific,” it means the substance is so safe that regulators couldn’t identify any threshold below which adverse effects would occur. This is the highest safety classification possible — applied to only the safest additives.
By comparison:
– Some additives have ADI of <0.5 mg/kg (lower confidence)
– Others have ADI of 5-10 mg/kg (moderate confidence)
– E315 gets “not specific” (extreme confidence in safety)
Modern Re-evaluation (2016)
EFSA conducted a comprehensive re-evaluation in 2016, specifically addressing concerns about genotoxicity (DNA damage potential) raised by some earlier studies.
EFSA’s conclusion: “There is no reason to revise the current ADI of 6 mg/kg bw/day and the use of erythorbic acid (E 315) and sodium erythorbate (E 316) as food additives at the permitted or reported use levels would not be of safety concern.”
This re-evaluation reaffirmed safety with modern toxicology methods, suggesting confidence remains very high.
Natural vs. Synthetic
E315 is 100% synthetic — created through fermentation of sugars followed by chemical conversion, not extracted from nature.
Why it’s not natural despite being similar to vitamin C:
– Requires industrial fermentation and chemical synthesis
– Different stereoisomer (mirror image) of vitamin C
– Doesn’t exist naturally in significant quantities
– Purpose-designed as a food additive
Potential Minor Concerns
Laboratory Test Interference
Important for medical testing: E315 can interfere with laboratory assays that measure vitamin C levels. If you consume large amounts of E315, it may skew vitamin C test results.
Practical impact: Minimal; most people don’t consume huge amounts, and doctors are aware of this potential interference.
Gastrointestinal Effects at High Doses
Possible at extreme intake: Consuming massive amounts (well above the ADI) might cause gastrointestinal disturbances.
Practical impact: Not a concern at normal food consumption levels.
Allergic Reactions
Extremely rare: Not documented as a meaningful public health concern.
The Bottom Line
E315 (Erythorbic Acid) is a synthetic antioxidant that is one of the safest food additives approved by regulatory agencies worldwide.
What you should know:
- It’s extremely safe: Rated “not specific” ADI by WHO/JECFA (highest safety classification)
- It’s common: Used in thousands of food products globally
- It’s different from vitamin C: Chemically similar but has no vitamin activity; cannot substitute for vitamin C
- It prevents spoilage: Keeps foods fresh, prevents rancidity, preserves color
- It protects from carcinogens: Reduces nitrosamine formation in cured meats (important public health function)
- It’s stable globally: Approved in US, EU, Canada, Australia, and most countries with no plans for restriction
- It’s extensively studied: Over 50 years of safety data; modern re-evaluation in 2016 reaffirmed safety
- It’s affordable: Allows food manufacturers to preserve food safely without excessive cost