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.

er′y•thor′bic ac′id

(ˈɛr əˈθɔr bɪk, ˌɛr-)
n.
a crystalline compound, C6H8O6, soluble in water: used as an antioxidant for food and as a reducing agent in photography.
[1960–65; eryth (ro)- + (asc)orbic (acid)]
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References in periodicals archive ?
[USPRwire, Thu May 09 2019] The erythorbic acid market is most likely to rise in the upcoming years due to the multiple benefits including the impressive color impact and the capability of the erythorbic acid to preserve canned and frozen food items for longer durations.
There are various types of color retention agents that are present such as Bouillonmex, Copper sulfate, Crystal flash, Erythorbic acid, Ascorbic acid and many more.
Then, 3 g of flesh fruit was taken from two of the four symmetrical sections and mixed in a clean mortar containing 2 mL of 0.2 M TrisHCl extraction buffer (pH 8.2; containing 0.6 M sucrose, 10 mM erythorbic acid, and 0.1% Triton X-100).
Ascorbic acid (vitamin C) and erythorbic acid (a compound similar to vitamin C) are commonly and effectively added to meats to inhibit the formation of nitrosamines.
Antioxidant Products: Ascorbic acid, ascorbyl palmitate, BHA, BHT, calcium ascorbate, erythorbic acid, ethoxyquin, sodium ascorbate, sodium erythorbate
Erythorbic acid is chemically similar to ascorbic acid, but it isn't a vitamin.