Sodium ascorbate

Sodium ascorbate is the sodium salt of ascorbic acid, vitamin C, and it serves two roles in food: as a source of vitamin C for fortification and as an antioxidant and preservative in its own right. In cured meats it is valued because it accelerates curing and suppresses the formation of nitrosamines, the potentially harmful compounds that can arise from nitrite. It also protects colour, prevents oxidative browning, and guards flavour in beverages, fruits, and processed foods. Because it is the neutral sodium salt rather than the acidic free acid, it suits products where added acidity would damage texture or taste, and it is widely permitted as a food additive with a strong safety record.