Sodium Ascorbate (Vitamin C, E301) · Buffered Antioxidant & Vitamin C Source for Meats, Beverages & Processed Foods

Key characteristics

• Chemical name: Sodium L-ascorbate, the sodium salt of L-ascorbic acid (vitamin C), food additive E301.
• Appearance: typically a white to slightly yellowish, crystalline powder or granules, odourless or practically odourless, with a slightly salty-acidic taste.
• Solubility:
  • Very soluble in water, ensuring rapid dissolution in brines, beverages and syrups,
  • Sparingly soluble in ethanol; practically insoluble in non-polar solvents.
• pH behaviour:
  • Produces less acidic solutions than ascorbic acid at equivalent concentrations,
  • Suitable where pH control and mild flavour impact are important (e.g. certain meat systems and neutral beverages).
• Stability:
  • In dry form, stable when stored away from heat, moisture, oxygen and light,
  • In solution, sensitive to oxygen, trace metals, high pH and elevated temperatures; stability is usually best under slightly acidic to neutral conditions with low oxygen exposure.
• Functional roles:
  • Antioxidant / reducing agent – slows oxidation of pigments, flavours, lipids and selected vitamins,
  • Colour protection – helps protect natural colours in beverages, fruit products and processed foods,
  • Meat processing tool – acts as a reducing agent in some cured meat systems and supports colour and oxidative stability,
  • Vitamin C fortification – provides vitamin C content in fortified foods and nutrition products.
• Comparison with ascorbic acid & erythorbates:
  • Ascorbic acid (E300) – more acidic; often used where pH reduction and direct vitamin C labelling are desired,
  • Erythorbic acid and sodium erythorbate – structurally related antioxidants without vitamin activity, often selected purely for technological antioxidant functions,
  • Sodium ascorbate offers a compromise of vitamin function, high solubility and reduced acidity.

Atlas helps customers to select between ascorbic acid, sodium ascorbate and related antioxidants based on matrix pH, sensory profile, regulatory framework and nutritional targets.

Indicative specification points

Final specifications are agreed per project. Typical food and nutrition-grade sodium ascorbate (E301) parameters include:

• Assay: usually about 99.0–100.5% sodium ascorbate (on dried basis).
• Identification tests: confirm sodium ascorbate structure and sodium salt using appropriate chemical and instrumental tests.
• Specific optical rotation: within defined limits to verify L-isomer purity.
• Loss on drying: limited to ensure stable assay and physical behaviour.
• Sulphated ash / residue on ignition: controlled in line with purity standards.
• pH (in solution): specified at a defined concentration to support predictable impact on formulations.
• Heavy metals & selected elements: kept within food additive and nutrient purity limits.
• Related substances & impurities: held within specification to maintain vitamin and antioxidant performance.
• Microbiological quality: low counts suitable for beverages, processed foods and nutrition products under GMP production.
• Particle size / form: available in fine powder or granular grades for rapid dissolution, low dust and ease of handling.

Each batch is supplied with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documentation (GMO/allergen status, dietary suitability, contaminants and heavy metals, origin statements, residual solvents, Halal/Kosher certificates, etc.) can be provided from approved producers to meet QA and regulatory expectations in export markets.

Meat & poultry processing*

• Emulsified and cooked sausages – supports colour and oxidative stability in combination with curing systems and other functional ingredients.
• Hams, bacon and deli meats* – may be used as a vitamin C and antioxidant component in curing brines and injection solutions where permitted.
• Marinated and injected poultry* – used in some systems to support oxidative stability and nutritional positioning.

*Use of sodium ascorbate in meat and poultry is subject to local regulations governing its status as an additive, processing aid and/or nutrient, and to rules on combination with nitrites/nitrates. Manufacturers must confirm current regulatory conditions in each target market and product category.

Beverages & liquid products

• Vitamin C fortified beverages – provides declared vitamin C content in ready-to-drink and powdered beverages, often with reduced acidity impact on flavour.
• Neutral and lightly acidic drinks – used in dairy-based drinks, milky beverages or functional waters where a non-aggressive pH profile is desired compared with ascorbic acid.
• Beverage bases, syrups and concentrates – contributes to antioxidant protection and vitamin C content in high-brix systems.

Canned & prepared foods

• Canned vegetables and soups – as part of antioxidant systems to help protect colour and flavour, depending on category and regional regulations.
• Canned fruits and mixed dishes – supports vitamin C content and oxidative stability in selected recipes.

Bakery, cereals & snacks

• Breakfast cereals & cereal bars – widely used in vitamin premixes to achieve target vitamin C levels in fortified cereal-based foods.
• Bakery and pastry items – used primarily for vitamin fortification and, in some systems, as part of antioxidant and flour treatment solutions.
• Snack products – included in seasonings and coatings for fortified snacks, depending on product positioning and regulations.

Fortified foods & dietary supplements

• Tablets, capsules & sachets – sodium ascorbate is valued as a buffered vitamin C source with improved gastrointestinal tolerance for some consumers compared with pure ascorbic acid.
• Effervescent products – used in effervescent powders and tablets for vitamin drinks, contributing to palatable taste and high solubility.
• Gummies & chewables – incorporated in confectionery-style supplements, with process and storage conditions optimised for vitamin stability.
• Medical and clinical nutrition – used in oral nutrition supplements, subject to strict quality and regulatory requirements.

Formulation guidance

• Dosage & legal limits:
  • For antioxidant use, dosage depends on matrix, pH, process and shelf-life expectations,
  • For vitamin fortification, levels are guided by RDI/RDA, local fortification rules and target claims,
  • All dosages must comply with regional regulations and category-specific maximum levels.
• Synergy & system design:
  • Often combined with acidulants, chelating agents, tocopherols, plant extracts and packaging strategies to build robust oxidation-control systems,
  • Can function alongside other antioxidants and preservatives in multi-component protection concepts.
• Process considerations:
  • Typically added as a solution or premix in beverage and meat applications to ensure homogeneous distribution,
  • Care should be taken to minimise heat, oxygen and metal-catalysed degradation during processing and storage.
• Labelling & positioning:
  • May be declared as “sodium ascorbate” or “E301” as an additive and/or “vitamin C” as a nutrient, according to local regulations and product design,
  • Marketing and regulatory teams should align use with health claims, clean-label expectations and regional rules.

Quality & documentation

• Supplied as food and nutrition-grade sodium ascorbate (E301) with agreed specifications tailored to beverage, meat, canned food, bakery or supplement applications.
• Each lot is accompanied by a Certificate of Analysis (COA) and technical data sheet covering key parameters such as assay, optical rotation, loss on drying, residue on ignition, pH, heavy metals and microbiological quality.
• Additional documentation can include GMO and allergen status, dietary suitability (e.g. vegetarian/vegan where applicable), contaminants and heavy metals data, residual solvent declarations, BSE/TSE statements and Halal/Kosher certificates, depending on producer and grade.
• Manufacturing sites generally operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000); certificates and audit support can be provided on request.
• Customers remain responsible for regulatory compliance, vitamin fortification rules, additive classifications, maximum levels and labelling/claims in each destination market and product category.

Packaging, storage & logistics

• Standard packaging: typically 25 kg fibre drums or multi-wall paper bags with inner liners to protect against moisture, oxygen and contamination; other packaging formats may be evaluated for specific projects.
• Suitable for full-container or mixed-container loads together with other antioxidants, vitamins, sweeteners, acidulants, thickeners, proteins and functional ingredients from the Atlas portfolio.
• Store in a cool, dry place, in tightly closed original packaging, away from direct light, heat, moisture and oxidising substances to maintain vitamin and antioxidant performance.
• The typical shelf life is indicated on the product specification and COA; customers should verify vitamin retention, antioxidant efficacy and sensory impact in their own recipes, processes and packaging throughout shelf life.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

For a tailored quotation, please share your intended applications (processed meats and poultry, beverages, canned foods, bakery, snacks, fortified foods, dietary supplements, etc.), target vitamin C level per serving and/or antioxidant role, process conditions (pH, heat treatment, packaging), annual volume, packaging preferences and documentation/certification requirements (fortification rules, additive status in target markets, Halal, Kosher, non-GMO, specific contaminant limits, etc.). Our team will recommend suitable sodium ascorbate grades and premix concepts aligned with your technical, nutritional and regulatory objectives.