E300
Ascorbic acid
Also known as: Vitamin C, L-ascorbic acid
Components / composition
L-ascorbic acid (vitamin C).
Common usage in food
Antioxidant in bread, beverages, cured meats (to inhibit nitrosamine formation), and fruit preparations.
Effects on human health
Essential vitamin; antioxidant. High doses may cause gastrointestinal discomfort.
Risks & considerations
Very low risk at food additive levels. High supplemental doses may increase oxalate excretion in predisposed individuals.
Regulatory approval (EU)
Widely permitted across EU food categories.
US regulatory status (FDA)
Ascorbic acid (vitamin C) is GRAS in the U.S. for food use as an antioxidant and nutrient. It is widely used in cured meats to inhibit nitrosamine formation as well as in beverages and baked goods. Both the EU and U.S. permit broad use, with the U.S. classifying it under GRAS.
Permitted amounts / regulatory limits (EU)
Quantum satis in many categories; specific limits where listed in Annex II.
Acceptable Daily Intake (ADI)
Not allocated; vitamin C has nutritional reference values separate from additive use.