noun
- a salt or ester of erythorbic acid, used as a food additive and antioxidant to preserve color and prevent spoilage in processed meats and other foods
Usage: chemistry/food science term; also called isoascorbate
Examples
- Sodium erythorbate is commonly added to cured meats like bacon and ham.
- The food manufacturer uses erythorbate to maintain the pink color of processed sausages.
- Erythorbate functions as an antioxidant in many packaged meat products.
- The label listed sodium erythorbate among the preservatives in the deli meat.
- Erythorbate helps prevent the browning that occurs during storage of cured foods.