Ascorbic Acid And Sodium Ascorbate

Ascorbic acid is a form of vitamin C, an essential nutrient for human health. It can be naturally found in fruits and vegetables. In food production, it is typically manufactured through a chemical process involving the fermentation of glucose, often derived from corn.

Ascorbic acid and its salt, sodium ascorbate, are widely used as antioxidants in packaged foods. They help prevent spoilage by protecting fats and oils from becoming rancid and preserve the color of fruits and vegetables. They are commonly found in cereals, yogurt, baked goods, and processed meats.

Ascorbic acid is recognized as safe (GRAS) by the FDA for use as a nutrient and antioxidant. It is an essential vitamin, and the National Academies have established upper intake levels for vitamin C. International bodies like JECFA and EFSA have evaluated its safety. At typical intake levels found in food, it is considered safe and beneficial as a source of vitamin C.