ascorbic acid
Basic Information
| Field | Content |
|---|---|
| Chinese name | 抗坏血酸(维生素C) |
| English name | ascorbic acid |
| INS/E number | INS 300 |
| Functional class | Acidity regulator, Antioxidant, Flour treatment agent, Sequestrant |
| Year adopted | 1999 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
ascorbic acid (INS 300) is a Acidity regulator, Antioxidant, Flour treatment agent, Sequestrant food additive. Used to regulate or maintain acidity (pH), affecting flavour, colour and stability.Used to slow or prevent oxidative deterioration, discolouration and rancidity.Used to improve baking quality of flour, e.g. bleaching and strengthening gluten.Binds metal ions to prevent oxidation, discolouration or deterioration catalysed by metals.
Source
Natural：Mostly organic acids naturally present in foods (e.g. citric, malic, lactic acid).Some occur naturally in plants and animals (e.g. vitamin C, vitamin E, tea polyphenols).E.g. ascorbic acid (vitamin C) as an improver.E.g. citric acid and its salts occur naturally in citrus fruits.
Industrial：Their salts (e.g. sodium citrate, phosphates) are made by neutralisation.Some are synthesised or purified (e.g. ascorbyl palmitate, TBHQ).Includes synthetic improvers such as benzoyl peroxide, azodicarbonamide.Synthesised from the corresponding acids or salts (e.g. EDTA salts, phosphates).
Why is it used?
- Adjust pH
- Improve flavour
- Enhance preservation and colour stability
- Delay fat oxidation/rancidity
- Preserve colour and flavour
- Protect oxidisable nutrients
- Improve baking performance
- Bleach flour
- Strengthen gluten network
- Chelate metal ions
- Prevent oxidative discolouration
- Stabilise quality
Common Foods
- Beverages
- Confectionery
- Dairy
- Canned foods
- Bakery
- Edible oils
- Fat-based products
- Meat products
- Nuts
- Snack foods
- Wheat flour
- Bakery ingredients
- Sauces
- Cured foods
Safety
Mostly organic acids naturally present in foods; safe within permitted use.Most are nutrients or generally recognised as safe within permitted use; some synthetic antioxidants have scope restrictions.All evaluated with restricted scope and residues; some are banned in certain regions.Safe within permitted use; excessive phosphate intake may affect calcium–phosphorus balance.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
ascorbic acid is a Acidity regulator, Antioxidant, Flour treatment agent, Sequestrant, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.