A chemical compound that is a salt or ester of erythorbic acid, used as a food additive and preservative to prevent oxidation and color browning.
From erythorbic acid (a synthetic version of L-ascorbic acid, vitamin C) combined with the chemical suffix -ate indicating a salt or ester compound. The name reflects its relationship to erythorbic acid.
Erythorbate is basically a cheaper, chemically-modified cousin of vitamin C that food companies use to keep your hot dogs pink and your dried fruit from browning—it's in thousands of packaged foods you eat!
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