Sodium Ascorbate
The short version
The non-acidic sodium salt of vitamin C — pH-neutral form for cured meats and fortified foods.
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
Produced by neutralizing L-ascorbic acid (E300) with sodium bicarbonate. Identical vitamin activity to ascorbic acid but without the acidic taste — preferred where a low-pH actor would damage texture or flavor.
How it's used
Standard in cured-meat formulations as a nitrosamine inhibitor (preferred over ascorbic acid where its acidity would interfere with the cure). Used in infant formula, supplements, fortified beverages, and chewable vitamin tablets. Often combined with sodium erythorbate (E316) for cost-effective dose.
Safety profile
ADI not specified — well-tolerated. Excess intake is excreted unchanged. Adds dietary sodium that should be considered in cardiovascular formulations (each gram of sodium ascorbate provides ~115 mg sodium).
Physical & chemical properties
White to slightly yellow crystalline powder. Very soluble in water at neutral pH. More heat-stable than ascorbic acid in dry storage; oxidizes in solution like its parent acid.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.