Origin
Calcium ascorbate is synthetically obtained through chemical processes from ascorbic acid. For the industrial use of E 302, the use of genetically modified organisms is also possible.
Usage
Antioxidants prevent the formation of free radicals that occur due to oxygen influence. Thus, for example, the browning of cut fruit can be prevented by adding E 302. Calcium ascorbate is unrestrictedly approved for the food sector. Therefore, E 302 can be found in a very wide variety of foods. E 302 is added to jams, fruit juices, canned fruits and vegetables, beer, wine, and ready-to-eat potato products, used for coloring meat products, and added to flour dough to improve its adhesive properties.
Risks
E 302, like E 301, is only conditionally considered harmless. Overdosing is hardly possible since excess calcium ascorbate is not enriched by the body but excreted; however, in animal experiments, growth disorders and cancer diseases occurred.