Vitamin C Sodium, food grade

Catalog NumberDS134032

CAS Number134-03-2

CategoryVitamin C

Synonyms	L-Ascorbic Acid Sodium Salt; Sodium L-Ascorbate; Vitamin C Sodium; Ascorbic Acid Sodium Salt
IUPAC Name	Sodium;(2R)-2-[(1S)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate
Molecular Weight	198.11
Molecular Formula	C6H7NaO6
InChI	InChI=1S/C6H8O6.Na/c7-1-2(8)5-3(9)4(10)6(11)12-5;/h2,5,7-10H,1H2;/q;+1/p-1/t2-,5+;/m0./s1
InChI Key	PPASLZSBLFJQEF-RXSVEWSESA-M
Melting Point	220 °C
Purity	99%+
Solubility	More soluble in water than ascorbic acid (62g/100mL), 10% aqueous solution pH is about 7.5
Appearance	White to light yellow crystalline solid
Shelf Life	18 months
Storage	Store in a cool and dry place, away from light
EC Number	205-126-1
Isomeric SMILES	C([C@@H]([C@@H]1C(=C(C(=O)O1)O)[O-])O)O.[Na+]
Packaging	25 kg
Standard	BP, USP, FCC, EP

Case Study

Sodium Ascorbate as a Mega-Dose Infusion for Septic Shock

Yanase, Fumitaka, et al. Critical Care 27.1 (2023): 371.

Sodium ascorbate (NaAscorbate), a pH-neutral form of vitamin C, acts as a potential adjunctive therapy in septic shock. Unlike ascorbic acid, it does not induce metabolic acidosis and can be administered at very high doses. This pilot double-blind, randomised controlled trial tested whether a single 60 g mega-dose of NaAscorbate improves physiological outcomes in septic shock patients.
Experimental Protocol: Thirty adults with septic shock (within 24 h of diagnosis) were randomised to receive NaAscorbate (30 g over 1 h, then 30 g over 5 h, total 60 g) or volume-matched placebo (5% glucose). The primary outcome was total 24-h urine output (UO). Secondary outcomes included progressive cumulative UO, vasopressor dose (norepinephrine equivalent), SOFA score, plasma ascorbate levels, inflammatory markers (IL-6, IL-8, IL-10, VEGFα, CRP), serum sodium, creatinine, and adverse events.
Performance Evaluation: Mean total 24-h UO was 2948 mL with NaAscorbate vs. 2056 mL with placebo (difference 891 mL, 95% CI -2 to 1785, p = 0.051). However, cumulative UO over time increased significantly more with NaAscorbate (p < 0.001). Vasopressor dose decreased more rapidly (p < 0.001), and SOFA score improved faster (p = 0.042). Plasma ascorbate levels rose from ~30 μmol/L at baseline to ~6000 μmol/L during infusion, remaining >20-fold higher at 24 h. Inflammatory markers did not differ between groups. One patient developed hypernatremia (Na+ 161 mmol/L) and another had transient hemolysis (possible oxidative stress); no acidosis or oxalate crystals occurred. Mega-dose sodium ascorbate improves renal output, vasopressor requirements, and organ function over time, warranting cautious further investigation.

Sodium Ascorbate as a Safe Antioxidant in Vitamin D Preparations for Infant Formulae

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). EFSA Journal 8.12 (2010): 1942.

Sodium ascorbate (E 301), the sodium salt of L-ascorbic acid, is a water-soluble antioxidant and a permitted source of vitamin C. The European Commission requested EFSA to evaluate its proposed use in vitamin D preparations intended for infant formulae and follow-on formulae (Directive 2006/141/EC) at a maximum of 10% w/w in the vitamin D preparation, with a carry-over limited to 1 mg/L in the final product.
Regulatory Evaluation: Sodium ascorbate is already authorised as a vitamin C source for infant formulae (Annex III of Directive 2006/141/EC). Infant formulae must contain 62-221 mg/L vitamin C and 125-413 mg/L sodium. The proposed carry-over of 1 mg/L sodium ascorbate provides only 0.12 mg/L sodium and 0.88 mg/L ascorbate, which are negligible relative to the mandatory levels. Previous evaluations by the Scientific Committee on Food (1990) and JECFA (1981) established an ADI "not specified" for ascorbic acid and its sodium and calcium salts. The EFSA NDA Panel (2004) found vitamin C to have low acute toxicity, with gastrointestinal intolerance as the only clearly defined adverse effect at intakes >3-4 g/day. No new toxicological studies were needed.
Performance Evaluation: The Panel concluded that the proposed extension of use of sodium ascorbate as an antioxidant in vitamin D preparations for infant formulae and follow-on formulae is not of safety concern. The negligible contribution to ascorbate and sodium intake does not alter the nutritional profile of the final products, and the additive is considered safe under the intended conditions of use.

Sodium Ascorbate as a Differential Modulator of Lipid and Protein Oxidation in Dry Fermented Sausages

Berardo, Alberto, et al. Meat Science 121 (2016): 359-364.

Sodium ascorbate (SA, 500 mg/kg) is a reducing agent used in cured meat products to control oxidative reactions. This study investigated its effects on lipid and protein oxidation during ripening of dry fermented sausages, alone or combined with sodium nitrite (SN, 150 mg/kg).
Experimental Protocol: Four treatments were prepared: Control (no SA, no SN), SA alone, SN alone, and SA+SN. Sausages were ripened for 28 days with sampling at days 0, 2, 8, 14, 21, 28. Lipid oxidation was measured as TBARS (malondialdehyde equivalents). Protein oxidation was assessed via protein carbonyls (DNPH method), thiol loss (Ellman's reagent), and γ-glutamic semialdehyde (GGS, UPLC-fluorescence). Residual nitrite and ascorbic acid were also monitored.
Performance Evaluation: SA significantly reduced lipid oxidation compared to Control throughout ripening (p < 0.05), similar to SN. The SA+SN combination did not further improve lipid protection. For protein oxidation, SA+SN increased total protein carbonyls by approximately 20% across all time points compared to other treatments (p < 0.01), indicating a pro-oxidant interaction. SA alone increased GGS formation (oxidation of arginine/proline), while SN suppressed this effect. Thiol loss (≈40% over ripening) was unaffected by SA or SN. Residual ascorbic acid was lower in SA+SN at day 0 (75 vs. 156 mg/kg in SA alone), likely due to reaction with nitrite. Sodium ascorbate thus protects lipids but, when combined with nitrite, promotes protein carbonylation without affecting thiol oxidation.

Custom Q&A

What is Sodium Ascorbate and how does it differ from traditional Vitamin C?

Sodium Ascorbate is a form of vitamin C that combines ascorbic acid with sodium, creating a less acidic variant of vitamin C. Traditional vitamin C, known as ascorbic acid, can be acidic and cause stomach discomfort in some individuals. Sodium Ascorbate, being less acidic, is often better tolerated, especially for those with sensitive stomachs.

What are the benefits of using Sodium Ascorbate as a Vitamin C supplement?

Sodium Ascorbate offers several advantages, including being more gentle on the stomach due to its non-acidic nature. This makes it suitable for individuals who might experience gastric irritation with standard ascorbic acid. Additionally, it provides the same powerful antioxidant benefits, aiding in immune support, collagen synthesis, and overall cellular protection against oxidative stress.

How does Sodium Ascorbate contribute to immune system support?

Like other forms of vitamin C, Sodium Ascorbate helps to enhance the immune system by stimulating the production and function of white blood cells, which are crucial for fighting infections. It also helps to regenerate other antioxidants in the body, such as vitamin E, thus improving the body's overall defense system.

Are there any potential side effects or considerations when consuming Sodium Ascorbate?

While Sodium Ascorbate is generally well-tolerated, excessive intake can still lead to gastrointestinal issues like diarrhea, nausea, and abdominal cramps, similar to other forms of vitamin C. Individuals with a restricted sodium diet need to consider the sodium content in Sodium Ascorbate and should consult with a healthcare professional if they have any health concerns.

Can Sodium Ascorbate be used in food applications, and what are its advantages as a food-grade additive?

Yes, Sodium Ascorbate can be used in food applications. As a food-grade additive, it helps enhance flavor stability and acts as an antioxidant to prevent spoilage and extend the shelf life of food products. Additionally, it fortifies foods with vitamin C, contributing to overall nutritional benefits.

What makes Sodium Ascorbate a preferred choice for vitamin C supplementation in some populations?

For individuals with acid-sensitive stomachs or those who experience gastrointestinal discomfort from ascorbic acid, Sodium Ascorbate is a preferred choice due to its non-acidic nature. This form is often recommended for those who require higher doses of vitamin C but are unable to tolerate the acidity of ascorbic acid. Additionally, the sodium form may enhance vitamin C absorption and retention in some circumstances.

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