Sodium Ascorbate
Also known as: Sodascorbate, Monosodium Ascorbate
AntioxidantsAcidity RegulatorsLeavening Agents
Safety rating
Eat Away!
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Sodium Ascorbate is a stable, buffered form of vitamin C used as an antioxidant to preserve color in cured meats, prevent discoloration in beverages and canned produce, and condition dough in baked goods.
Commonly found in
- —Cured and processed meats
- —Fruit juices and soft drinks
- —Canned fruits and vegetables
Key functions
- —Prevents oxidation and preserves color
- —Conditions dough
- —Provides a gentler form of vitamin C
Potential Risks and Side Effects
- 01Generally considered safe within regulated limits
- 02Excessive consumption, especially from supplements, may cause diarrhea or stomach cramps
- 03As a sodium salt, contributes to overall sodium intake
- 04Individuals with hemochromatosis should be cautious given increased iron absorption from high vitamin C intake