Ascorbates are a family of food additives based on the salts of ascorbic acid, chiefly sodium ascorbate and calcium ascorbate, valued for both nutritional and technological roles. In manufacturing they act as antioxidants in meat products, helping preserve the red cured colour and slow oxidative rancidity, and as browning inhibitors that keep cut fruits and vegetables looking fresh. They also function as bakery additives, where they strengthen dough and improve loaf volume. Because ascorbates double as a vitamin C source, they illustrate how one ingredient can serve as nutrient, antioxidant, and processing aid at once, though usage must still stay within authorised additive limits and labelling rules.