Is Erythorbic Acid vegetarian?

Erythorbic acid is a stereoisomer of ascorbic acid used as an antioxidant in food processing. Despite being named similarly to ascorbic acid, it is commercially produced by microbial fermentation of sucrose or glucose, not extracted from plant sources.

An ingredient is considered vegetarian if it avoids components derived from killing an animal.

Classifications are made to the best of our knowledge based on available scientific and regulatory sources. We cannot guarantee the accuracy of every entry, errors in the sources we draw from can always occur. This tool also cannot account for cross-contamination, which depends entirely on individual suppliers and producers. If you believe a classification is incorrect, you can report an issue.