Sodium Ascorbate

Sodium ascorbate is a water-soluble form of vitamin C that is widely used worldwide in pharmaceutical applications, food and beverage products. Sodium ascorbate has a powerful antioxidant capacity, stronger than sodium erythorbate, which can be converted to vitamin C in the body. sodium ascorbate is widely used in the food industry to preserve freshness, effectively removing discoloration, odor and cloudiness from food and beverages, and is widely used to preserve meat, fish, vegetables, fruits, beverages and canned foods without any toxic side effects. Sodium ascorbate is gentler to stomach than ascorbic acid, and our sodium ascorbate has passed the quality certification.


What is sodium ascorbate used for?

Sodium ascorbate has a strong antioxidant capacity and can be converted into vitamin C. It is widely used in the food industry for preservation and antisepsis. It can effectively prevent the generation of carcinogenic amines nitrite in pickled foods; remove the discoloration, odor and turbidity of food and beverages, widely used in meat, fish, vegetables, fruits, beverages and canned food preservative preservation, without any toxic side effects.

Which is better sodium ascorbate or vitamin C?

One of the obvious differences between ascorbic acid and sodium ascorbate is vitamin purity. Ascorbic acid is pure vitamin C, while sodium ascorbate, being diluted by sodium, only yields 890 mg of vitamin C per gram of intake. this means that to get the same amount of vitamin C as ascorbic acid, more sodium ascorbate needs to be consumed.

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