Safety grading GREEN – SAFE
Calcium ascorbate is the calcium salt of ascorbic acid (Vitamin C). It is generally recognized as safe and is often used as a dietary supplement because it combines Vitamin C with calcium, providing a dual nutritional benefit. In the food industry, it is applied as an antioxidant and acidity regulator to maintain freshness and prevent spoilage.
Health concerns are very limited. At normal dietary intake levels, it is safe for the general population. Very high doses may occasionally cause mild gastrointestinal issues such as stomach upset or diarrhea, but these effects are associated with excessive supplementation rather than typical food additive use. Because of its nutritional advantages and low toxicity, it is classified as GREEN – SAFE.
Should You Avoid E302 Calcium ascorbate?
No. For most people, there is no need to avoid calcium ascorbate. It is considered beneficial as it contributes both Vitamin C and calcium to the diet. People with conditions requiring calcium restriction should be mindful of intake from supplements, but the small quantities present in foods are not a concern.
Common Uses
- Fruit and vegetable products – preserves natural color and prevents oxidation
- Beverages – added to juices and sports drinks for stability and nutritional value
- Baked goods – strengthens dough and delays spoilage
- Dairy and fortified foods – contributes additional calcium and Vitamin C
- Dietary supplements – gentle form of Vitamin C combined with calcium
Common names / Synonyms
- Vitamin C calcium salt
- L-ascorbic acid calcium salt
- Calcium L-ascorbate
What is it?
Calcium ascorbate is a compound formed by neutralizing ascorbic acid (Vitamin C) with calcium carbonate or calcium hydroxide. The result is a crystalline powder that is less acidic than pure Vitamin C, making it gentler on the stomach. It retains all the antioxidant properties of ascorbic acid, while also supplying elemental calcium, an essential mineral.
In food processing, calcium ascorbate acts as an antioxidant by protecting against oxidative spoilage, preserving natural flavors, and maintaining color in fruits and vegetables. It is also used in beverages and baked goods to enhance stability. Because it combines two nutrients, it is popular in dietary supplements where it provides a buffered, non-acidic form of Vitamin C suitable for sensitive stomachs.
Industrial production usually involves fermentation processes to obtain ascorbic acid, followed by neutralization with calcium sources. This creates a stable, water-soluble powder with wide applications in food, supplements, and pharmaceuticals.
Where it’s allowed (EU vs US)
Calcium ascorbate (E302) is permitted in both the European Union and the United States. In the EU, it is listed as an approved antioxidant and acidity regulator, while in the U.S. it is classified as GRAS (Generally Recognized as Safe). It is widely used in food and supplements in both regions.