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.
Stage II: Erythorbate buffer (0.6% erythorbic acid + 2.4% Sodium erythorbate) + CaCl2 (1000 ppm) + EDTA (1000 ppm), pH 4.5, 20[degrees]C, 45 s wash
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.
Phase A Deionized Water 57.51 Sodium sulfite 0.30 EDTA 0.20 Erythorbic acid 0.30 p-Phenylenediamine (J.
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.
is highlighting products aimed at food safety, quality and flavor, including the preservative Erythorbic Acid, which is primarily used as an antioxidant to stabilize flavor and color in beverages.
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.