Ascorbic Acid
Also known as: Vitamin C
AcidulantsAcidity RegulatorsAntioxidantsFortifying AgentsSequestrants
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Ascorbic acid (Vitamin C) is used as a tart-flavor acidulant, a pH-regulating acidity regulator, a free-radical-scavenging antioxidant that prevents oxidative spoilage, and a fortifying agent adding nutritional Vitamin C content.
Commonly found in
- —Fruit juices, candies, and jams
- —Processed meats and canned fruits (antioxidant)
- —Breakfast cereals and baby foods (fortification)
Key functions
- —Adds tart flavor
- —Regulates pH
- —Prevents oxidative spoilage
- —Fortifies foods with Vitamin C
Potential Risks and Side Effects
- 01Generally Recognized as Safe (GRAS) by the FDA and EFSA
- 02Large doses (typically via supplements) can cause stomach cramps, diarrhea, or nausea
- 03Can form benzene, a known carcinogen, when combined with benzoates in acidic environments — levels are usually low and within safety limits, but the combination draws scrutiny
- 04High doses linked to increased risk of kidney stones in susceptible individuals via oxalate conversion