Sodium Ascorbate (E301) — What You Need to Know
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.
Safety Assessment
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.
Based on current evidence, Sodium Ascorbate is rated Safe with a score of 10/10. This is 2.9 points above the average for antioxidants (7.1/10). Last reviewed by regulators: 2015.
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
- Last Review
- 2015
Related Additives
Other antioxidants in the same family