Erythorbic Acid is a white, crystalline powder primarily used as an antioxidant in the food and beverage industry. It is a stereoisomer of ascorbic acid (Vitamin C) and functions effectively to prevent oxidation, thereby extending the shelf life of food products. Commonly added to processed meats, canned foods, beverages, and frozen products, it helps maintain color, flavor, and freshness. Erythorbic acid is water-soluble, stable, and widely regarded as safe for use in food preservation. It is not a source of Vitamin C but is valued for its strong antioxidant properties and cost-effectiveness compared to ascorbic acid.