Erythorbic

Part of speech: adjective

Definitions

1. Pertaining to a synthetic antioxidant used to preserve foods by preventing oxidation and spoilage; relating to a chemical compound similar to a certain vitamin C isomer employed in food preservation; describing a substance functioning as a preservative agent by inhibiting oxidative deterioration in food products
2. Characterizing a man-made antioxidant agent that helps maintain food freshness by counteracting oxidation; connected to a chemical resembling vitamin C used in the food industry for prolonging shelf life; referring to a preservative additive that reduces rancidity and color changes in edible items
3. Relating to a chemical antioxidant derivative used to extend the storage life of foods by slowing oxidative damage; associated with a food additive acting similarly to ascorbic acid for preservation purposes; denoting a compound employed to maintain the quality and appearance of processed foods through antioxidant activity

Etymology: Erythorbic acid is a stereoisomer of vitamin C: it has the same atoms joined in the same order, but arranged differently in space, so it is almost a mirror image of ascorbic acid. The prefix "erythro-" is a chemist's marker for that spatial arrangement. It comes from the Greek "erythros", meaning red, through the sugar erythrose, whose name shares that root. The "-orbic" is a clipped form of "ascorbic", the name of vitamin C. Because of that shape difference, the molecule has little vitamin activity, but it still behaves as a strong antioxidant. Food makers add it, often as the sodium salt, to cured meats, cured products, and processed foods to slow the oxidation that causes browning, discoloration, and off-flavours. In the European Union it is listed as the additive E315.