Origin
E 315 does not occur in nature and is synthesized from sucrose through a chemical process. This process yields a colorless, odorless crystalline solid that is highly soluble in water.
Usage
As mentioned, E 315 has the same antioxidative properties as ascorbic acid and is therefore used similarly in the food industry. The use of E 315 helps prevent taste and color loss caused by oxygen exposure. Isoascorbic acid can thus preserve the red meat color when used together with nitrite curing salt. E 315 is exclusively permitted for the treatment of cured and preserved meats, canned fish, dried fish products, and heat-treated cream.
Risks
Isoascorbic acid is considered completely safe. No side effects are known to date.