Vitamins & Minerals: Sodium Ascorbate

Sodium ascorbate is the sodium salt of ascorbic acid, also known as vitamin C. It is produced industrially by a fermentation process followed by chemical synthesis. It is often used as a more stable and less acidic form of vitamin C.

Manufacturers add sodium ascorbate primarily as an antioxidant to prevent spoilage and maintain the color and flavor of foods. It is commonly found in processed meats, baked goods, beverages, and dried fruits.

Sodium ascorbate is generally recognized as safe (GRAS) by the FDA when used as a nutrient or preservative. It functions as vitamin C in the body, which is essential for immune function and collagen production. JECFA and EFSA have evaluated sodium ascorbate and established acceptable daily intakes. Evidence does not suggest adverse health effects at typical dietary intake levels.