erythorbate


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erythorbate

[‚er·ə′thȯr‚bāt]
(food engineering)
A salt of erythorbic acid, an isomer of ascorbic acid; used in foods as an antioxidant.
References in periodicals archive ?
Sodium acid sulfate, citric acid and malic acid inhibited some browning, while sodium erythorbate and the combination of sodium acid sulfate, citric acid and sodium erythorbate prevented browning.
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
Federal officials charged Pfizer with conspiring with an unnamed sodium erythorbate producer to fix prices and allocate market shares on sodium erythorbate sales in the United States from 1992 to 1994.
In order to provide a better comparison of the results, the following was elaborated: a standard formulation (T1), added with synthetic antioxidant, which is the same used in commercial sausages (Sodium erythorbate); a control formulation (T2), with no addition of antioxidants; addition of 0.5% and 1.0% lemongrass extract (T3 and T4), respectively (Table 1).
Effect of sodium nitrite, sodium erythorbate and organic acid salts on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling [master's thesis].
Today, higher-priced sausages made with 100% pork but free of color-fixing agents, L-sodium glutamate, artificial preservatives, artificial flavoring agents, and sodium erythorbate are stretching the market share in Korea because they are considered to offer greater health benefits than traditionally processed sausages that contain chemical additives.
For conventional jelly formulation (F1) was used (% m/m): 50 red strawberry guava pulp, 50 commercial sucrose, 40 distilled water, 0.7 ATM pectin, 0.2 citric acid, 0.05 sodium benzoate and 0.25 sodium erythorbate. For no added sugars jellies formulations was used the same amount of red strawberry guava pulp used for conventional formulation.
Or why banish sodium erythorbate, which is perfectly innocuous and inhibits the formation of cancer-causing nitrosamines?
Sapers and others (2001) developed a two-stage mushroom wash process employing 1% hydrogen peroxide in the first stage aqueous solution, and 2.25% to 4.5% sodium erythorbate, 0.2% cysteine-HCI, and 500 ppm to 0.1% EDTA in aqueous solution in the second stage.