Calcium Ascorbate
Also known as: Calcium Diascorbate, Calcium L-ascorbate
AntioxidantsAcidity Regulators
Safety rating
Eat Away!
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Calcium Ascorbate is a non-acidic, buffered form of vitamin C used as an antioxidant to preserve freshness in beverages, prevent browning in produce, and condition dough in baked goods.
Commonly found in
- —Fruit juices and soft drinks
- —Processed fruits and vegetables
- —Yogurt
Key functions
- —Prevents oxidation and discoloration
- —Conditions dough
- —Provides supplemental calcium and vitamin C
Potential Risks and Side Effects
- 01Generally recognized as safe within regulated limits
- 02Excessive consumption via supplements may cause digestive discomfort or kidney stones in predisposed individuals
- 03Those requiring controlled calcium intake should monitor consumption