Sodium Ascorbate

Sodium ascorbate is the sodium salt of ascorbic acid, commonly known as Vitamin C. It is a mineral ascorbate, meaning it combines ascorbic acid with a mineral (sodium). It is typically produced by reacting ascorbic acid with sodium bicarbonate or sodium hydroxide.

Manufacturers add sodium ascorbate primarily as a source of vitamin C to fortify foods and beverages. It also functions as an antioxidant, helping to preserve food quality by preventing oxidation and maintaining color, especially in processed meats and cereals.

The U.S. Food and Drug Administration (FDA) generally recognizes sodium ascorbate as safe (GRAS) for use in food. It is a source of vitamin C, an essential nutrient involved in immune function and collagen formation. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated ascorbic acid and its salts. At very high doses, vitamin C can sometimes cause mild digestive upset, but this is uncommon with typical food intake.