Origin
For the industrial use of E 301, sodium ascorbate is synthetically obtained from ascorbic acid through chemical processes. The use of genetically modified organisms for the production of E 301 is possible. In this process, a white, odorless solid substance is formed that darkens under light exposure.
Usage
Antioxidants prevent the formation of free radicals caused by oxygen influence. For example, the browning of cut fruit can be prevented by adding E 301. E 301 is generally allowed for unrestricted addition to foods. It can be found in jams, fruit juices, canned fruits and vegetables, beer, wine, and ready-to-eat potato products. Additionally, it is often used together with nitrite curing salt to support the coloring of meat products and since it improves the binding properties of flour, it is also added to bread dough.
Risks
E 301 is only conditionally considered harmless. Overdosing is hardly possible because excess sodium ascorbate is not enriched by the body but excreted; however, in animal experiments, growth disorders and cancer diseases occurred.