E301: Sodium ascorbate

What is E301?

Sodium ascorbate (E301) is the sodium salt of ascorbic acid (vitamin C). It shares the antioxidant activity of vitamin C but is less acidic, which makes it better suited to foods where sourness is unwanted.

Origin and production

It is made by neutralising ascorbic acid, produced from glucose by fermentation and chemical steps, with sodium bicarbonate or sodium hydroxide.

Why is it used?

Its main use is in cured meats such as ham, salami and sausages, where it speeds up curing, helps stabilise the pink colour and helps limit the formation of nitrosamines from nitrite. It is also used as an antioxidant in other processed foods.

Vegan, vegetarian and halal

Sodium ascorbate is made from plant-derived sugars and mineral bases and is suitable for vegans and vegetarians. Since it mostly appears in meat products, dietary choices usually concern the food rather than the additive.

Safety and regulation

Sodium ascorbate is authorised as a food additive in the EU and was re-evaluated by EFSA along with other ascorbates, without a safety concern at reported uses. It is permitted in most foods without a specific numerical limit.

Common in