erythorbic acid


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er·y·thor·bic acid

(ĕr′ə-thôr′bĭk)
n.
An optical isomer of ascorbic acid used as an antioxidant.
References in periodicals archive ?
Companies now add ascorbic acid or erythorbic acid to bacon to keep nitrosamines from forming.
ICD Type P[gamma] Citric acid 1 EDTA 2 NTA 2 Erythorbic acid 48 Fe Extractant 63 Erythorbic / Extractant 82 Table 2: Effect of standard dosage of surfactant type on sludge percent increase.
The company says that Erythorbic Acid is primarily, used as a antioxidant to stabilize flavor and color in wines, carbonated beverages, fruit and vegetable drinks and beer and ale.
When vitamin activity is not required, Erythorbic Acid is cost-effective replacement for ascorbic acid.
Ascorbic acid and its isomer erythorbic acid have been suggested as alternatives to or adjuncts with sulfur dioxide.
Right now, the best stand-ins are ascorbic acid (vitamin C) and erythorbic acid, says Gerald M.