Ascorbic Acid And Salt

Ascorbic acid is the pure, crystalline form of vitamin C. It is often produced commercially by a process that starts with glucose, derived from corn or wheat. Salt is sodium chloride, a mineral naturally found in seawater and underground deposits.

Ascorbic acid is used as an antioxidant to preserve freshness and color in foods like baked goods and processed meats. Salt is a flavor enhancer and preservative, commonly found in almost all savory packaged foods, from deli salads to crackers.

Ascorbic acid is Generally Recognized As Safe (GRAS) by the FDA. It is an essential nutrient, and the National Academies have set a tolerable upper intake level. Salt (sodium chloride) is also considered GRAS. The FDA sets a Daily Value for sodium at 2,300 mg per day. High sodium intake is linked to increased blood pressure in some individuals, according to health authorities. JECFA has evaluated both substances.