Origin
For the industrial use of E 300, ascorbic acid is synthetically obtained through chemical processes. The use of genetically modified organisms for the production of E 300 is common. E 300 is also permitted for use in bio-products.
Usage
Antioxidants prevent the formation of free radicals that occur due to oxygen influence. For example, the browning of cut fruit can be prevented by adding ascorbic acid. Ascorbic acid also has the property of improving flour processing and is therefore often added to bread dough. Since it enhances reddening in meat products, E 300 is also found in this area. E 300 is generally unrestricted for addition to foods. Furthermore, E 300 can be found in jams, fruit juices, canned fruits and vegetables, beer, wine as well as ready-to-eat potato products.
Risks
E 300 is considered completely harmless. Overdoses are hardly possible since excess ascorbic acid is not enriched by the body but excreted.