Safety grading GREEN – SAFE
Ascorbic Acid, better known as Vitamin C, is one of the safest food additives approved for use worldwide. It naturally occurs in many fruits and vegetables, and our bodies require it for normal immune system functioning, collagen production, and antioxidant protection. Because of its natural occurrence and well-established safety record, it is widely classified as a safe additive when used in regulated amounts.
Why GREEN?
Vitamin C is water-soluble, meaning any excess is excreted by the body rather than stored. Toxicity is extremely rare. The European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) both recognize it as safe. At very high supplemental doses (above 2,000 mg/day), it may cause mild gastrointestinal discomfort, such as diarrhea or bloating, but these effects are temporary and not considered dangerous. For these reasons, it is rated GREEN – SAFE.
Should You Avoid E300?
No. Ascorbic Acid is not only safe but beneficial. It supports immune function, prevents scurvy, and protects foods from oxidation. In fact, it is one of the few additives that can be considered both a preservative and a nutrient. Only people with certain medical conditions (e.g., kidney stones prone to oxalate) might consider moderating very high supplemental doses, but for everyday use in food, there is no reason to avoid it.
Common Uses
- Prevents browning and preserves color in fruits and vegetables.
- Improves dough stability and texture in baked goods.
- Used in cured meats to stabilize color and slow nitrosamine formation.
- Added to beverages and juices to enhance vitamin content.
- Prevents oxidation in oils, beer, and wine, maintaining freshness and flavor.
Common Names / Synonyms
- Vitamin C
- L-ascorbic acid
- Sodium ascorbate (E301)
- Calcium ascorbate (E302)
- Ascorbyl palmitate (E304)
What is it?
Ascorbic Acid (C6H8O6) is an organic compound, chemically classified as a weak sugar acid. It acts as a potent antioxidant, donating electrons to neutralize free radicals. This prevents oxidative damage in both the human body and in food products. Industrially, Vitamin C is most often produced by a fermentation process using glucose from corn or wheat starch. The well-known “Reichstein process” has historically been the main production pathway, but modern biotechnology now uses microbial fermentation with genetically optimized bacteria, which makes production more efficient and eco-friendly.
In foods, Ascorbic Acid functions as an antioxidant and acidity regulator. It reacts with oxygen before fats, fruits, or vegetables can, protecting flavor and color. Because the body cannot synthesize Vitamin C, it must be obtained from diet or supplements. Its discovery was historically important in the prevention of scurvy among sailors. Today, it is considered one of the most essential and beneficial food additives used worldwide.
Where it’s allowed (EU vs US)
Ascorbic Acid (E300) is approved in both the European Union and the United States without major restrictions. The EU allows its use in almost all categories of foods. The FDA lists it as GRAS (Generally Recognized As Safe).