Sodium ascorbate is a mineral salt form of vitamin C that offers the same antioxidant functionality as ascorbic acid with the advantage of being pH neutral. This makes it suitable for applications where the acidity of ascorbic acid would be undesirable.
It is widely used in the meat processing industry as a curing adjunct that accelerates color development and maintains the pink color of cured meats. Sodium ascorbate is highly soluble in water and provides excellent oxygen scavenging capabilities in liquid food systems. As a source of vitamin C, it is also used for nutritional fortification in products where a buffered, non-acidic form is preferred.
