A variant spelling of ascorbyl stearate, the ester of ascorbic acid with stearic acid, used as an oil-soluble antioxidant in foods. Ordinary vitamin C dissolves in water, which limits its use in fats and oils; attaching the fatty stearate chain makes the molecule fat-soluble, so it can protect frying oils, margarines, and fat-rich products against oxidative rancidity. Once in the body it breaks down into its components, contributing vitamin C activity alongside the antioxidant protection it provided in the food. Regulators list it among the permitted antioxidants with established safety, and it must be declared where used. The spelling variation reflects older or transliterated sources, but the chemistry is the familiar strategy of esterifying vitamin C to carry its protection into fatty environments.