Sodium Ascorbate (E301) — What You Need to Know
The score is an eNumbers.org editorial summary, not an official agency rating or medical advice. Start with the regulatory status and primary sources below.
What Is Sodium Ascorbate?
Sodium ascorbate is the sodium salt of ascorbic acid (vitamin C), providing the same antioxidant benefits in a non-acidic, buffered form. It is widely used in food processing as both an antioxidant and a curing accelerator in meat products. Because it is less acidic than ascorbic acid, it is preferred in applications where pH sensitivity is a concern.
What Is It Used For?
Prevents oxidation and browning in processed foods. Accelerates the curing process in meats by converting nitrite to nitric oxide, reducing nitrosamine formation.
Regulatory & Editorial Context
Sodium salt of ascorbic acid (vitamin C). Functions as both antioxidant and color stabilizer. In cured meats, it accelerates the conversion of nitrite to nitric oxide, which speeds up curing and reduces the formation of nitrosamines. No safety concerns — essentially vitamin C in salt form. Used when a non-acidic form of vitamin C is needed.
eNumbers.org currently assigns Sodium Ascorbate an editorial context label of Safe with a score of 10/10. This is 2.9 points above the database average for antioxidants (7.1/10). Dataset reference year: 2015.
This score is not issued by EFSA, FDA, WHO or another regulator.
Commonly Found In
Always check the label for E301 or 'Sodium Ascorbate'
▶Chemical Information
Frequently Asked Questions about Sodium Ascorbate
Quick Facts
- E-Number
- E301
- INS Number
- 301
- Category
- Antioxidants
- Origin
- Synthetic
- FDA Status
- GRAS
- EFSA Status
- Authorized
- ADI
- Not specified mg/kg bw/day
- Dataset Review
- 2015
Carriers, processing aids and product certification can change suitability. Verify the final label and certifier.
Related Additives
Other antioxidants in the same family