Origin
E 304 is produced in a chemical process from the two substances ascorbic acid and palmitic fatty acid. Usually, plant-based and not animal fats are used as the starting base. The end result is a white solid with barely perceptible odor that is insoluble in water.
Usage
For the antioxidant E 304, there are no authorization restrictions regarding its use in foods. Ascorbic acid esters are particularly frequently used in the following food products: infant formula, meat and sausage products, edible oils, frying fats, bakery goods, and dried milk products. Sometimes E 304 is also used to increase the vitamin C content in very fatty foods. In this case, however, the ascorbic acid ester must also be declared accordingly.
Risks
So far, there are no concerns regarding the use of E 304. The antioxidant E 304 is considered a harmless additive.