Ascorbic Acid
The short version
Vitamin C — used as a strong water-soluble antioxidant in foods and beverages.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Isolated by Albert Szent-Györgyi from paprika in the 1930s, work that earned him the Nobel Prize. Today produced industrially from glucose via the Reichstein process or microbial fermentation.
How it's used
Prevents oxidation of fats, fruits, and meats. Common in juices, cured meats (to inhibit nitrosamine formation), wine, and dietary supplements. Also a dough conditioner in bread.
Safety profile
Essential nutrient with no ADI required by JECFA. Very high doses (above 2 g/day) can cause GI upset and may increase kidney stone risk in susceptible individuals.
Physical & chemical properties
White crystalline powder, freely soluble in water. Strong reducing agent. Sensitive to heat, light, oxygen, and metal ions.
Regulation worldwide
Permitted globally for food, beverage, supplement, and cosmetic use without restrictive maximums.
Educational information only. Not medical or dietary advice.