Calcium ascorbate

• Calciumdiascorbat
• Calcium ( 2R ) -2 - [ (1S ) -1,2- dihydroxyethyl ] -4-hydroxy -5-oxo -2H- furan-3- olate
• E 302

• 5743-27-1
• 5743-28-2 (dihydrate )

Dihydrate

Template: Infobox chemical / molecular formula search available

Calcium ascorbate ( also referred to as calcium L- ascorbate), is the calcium salt of ascorbic acid.

Representation

Industrial Calcium Ascorbate is synthesized from ascorbic acid, which is obtained by the Reichstein synthesis or possibly using genetically modified organisms.

Use

Calcium ascorbate is as an antioxidant, flour treatment agents, and as a color stabilizer used. It is used to prevent browning of fresh- cut fruit, with meat it is used in combination with nitrite to preserve the red color of the flesh. It is often and nectars, jams, jelly, jam, meat and meat products, and in bread, cake mixes, beer and wine enclosed in fruit and vegetables, fruit juices.

It is generally accepted in the EU as a food additive under the E number 302 with no maximum limit for all foods. Similar approvals are also in the USA and in Australia and New Zealand.

It is often also used to increase the vitamin C content. If this is the only reason why calcium ascorbate is used, one must declare it as vitamin C, otherwise the name occurs as " E 302 " or " calcium ascorbate ".

Safety

In very high doses, calcium ascorbate may promote the formation of bladder and kidney stones.