Calcium ascorbate
Vitamin C salt.
- Category
- Antioxidants
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A synthetic or modified form of Vitamin C (ascorbic acid) used as a potent antioxidant to keep foods from losing color or going rancid.
How it is used in food
A non-acidic source of Vitamin C (antioxidant) that preserves color without adding tartness.
Commonly found in- Cured meats
- Canned fruits
- Beverages
Health and safety
None known. It is vitamin C with calcium attached, and the body uses both.
Treated as a nutrient rather than a hazard; no numerical limit is required.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E302
Worth knowing
Often preferred over pure ascorbic acid because it is gentler on tooth enamel and sensitive stomachs.
Conclusion
There is no reason to avoid calcium ascorbate in your food. It is simply a non-acidic form of vitamin C combined with calcium, both of which your body uses normally. Used to preserve color in canned fruits, beverages, and cured meats without adding tartness, regulators treat it as a helpful nutrient with no safety limit needed.
References
- EFSA evaluation of E300 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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