Sodium ascorbate
Vitamin C salt.
- Category
- Antioxidants
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Sodium ascorbate (E301) is the sodium salt of ascorbic acid (Vitamin C). In the food industry, it is prized as a highly soluble antioxidant that prevents food from browning and fats from going rancid.
How it is used in food
Speeds up meat curing and suppresses nitrosamine formation.
Commonly found in- Bacon, sausages, and cured meats
- Minced meat and burger patties
- Canned fruits and vegetables
- Vitamin supplements
Health and safety
None known.
Very common in cured meats.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | GRAS (Generally Recognized as Safe). |
Identification on labels
- E-number
- E301
Also printed asVitamin C sodium salt
Alternatives to this additive
- E300: Ascorbic acid — Pure Vitamin C, though it is more acidic and less soluble in some meat applications.
How it is made
It is typically synthesized by reacting ascorbic acid (which is often fermented from corn starch) with sodium bicarbonate (baking soda).
- Synthesis — Ascorbic acid is reacted with sodium bicarbonate to form a soluble salt.
Worth knowing
Vitamin C bound to sodium for better solubility.
Conclusion
In processed meats, E301 plays a vital protective role. It accelerates the curing process, meaning manufacturers can use less nitrite (E250). More importantly, it actively prevents those nitrites from forming harmful cancer-causing nitrosamines during cooking.
References
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Open the appEntry last reviewed 2026-07-28.
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