International Numbering System (INS) for Food Additives: 301
Food additives Europe numbers:E301
Functional Category
Antioxidant; therapeutic agent.
Applications in Pharmaceutical Formulation
Sodium ascorbate is used as an antioxidant in pharmaceutical formulations, and also in food products where it increases the effectiveness of sodium nitrite against growth of Listeria monocytogenes in cooked meats. It improves gel cohesiveness and sensory firmness of fiberized products regardless of vacuum treatment. It is also used therapeutically as a source of vitamin C in tablets and parenteral preparations.
Description
Sodium ascorbate occurs as a white or slightly yellow-colored, practically odorless, crystalline powder with a pleasant saline taste.
Stability and Storage Conditions
Sodium ascorbate is relatively stable in air, although it gradually darkens on exposure to light. Aqueous solutions are unstable and subject to rapid oxidation in air at pH > 6.0. The bulk material should be stored in a well-closed nonmetallic container, protected from light, in a cool, dry place.
Incompatibilities
Incompatible with oxidizing agents, heavy metal ions, especially copper and iron, methenamine, sodium nitrite, sodium salicylate, and theobromine salicylate. The aqueous solution is reported to be incompatible with stainless steel filters.(1)
Safety
The parenteral administration of 0.251.00 g of sodium ascorbate, given daily in divided doses, is recommended in the treatment of vitamin C deficiencies. Various adverse reactions have been reported following the administration of 1 g or more of sodium ascorbate, although ascorbic acid and sodium ascorbate are usually well tolerated; see Ascorbic acid. There have been no reports of adverse effects associated with the much lower concentrations of sodium ascorbate and ascorbic acid, which are employed as antioxidants. The WHO has set an acceptable daily intake of ascorbic acid, potassium ascorbate, and sodium ascorbate, as antioxidants in food, at up to 15 mg/kg body-weight in addition to that naturally present in food.(2)