Nutritional supplements have long been an integral part of food production. Without them, it is difficult to imagine what can be purchased in an ordinary store, and then served. Everything that is somehow connected with the nutrition of people should undergo multilevel security checks, and even better if the supplement has any positive effect. One of these substances is sodium ascorbate, an antioxidant salt with vitamin properties.
This is a very promising supplement, since in the presence of a large number of positive effects, it has a minimal set of negative ones. In addition, its palatability gives the products a pleasant, salty, sour taste.
Name and structure of the substance
The substance itself has many names. Sodium ascorbate, sodium salt of vitamin C, sodium salt of ascorbic acid are all the names of the same substance. In addition, there are several chemical names that are used exclusively in laboratories by researchers. Such a variety of possible names is caused not only by a different method of use, but also by the language of the country of origin.
The formula of sodium ascorbate is similar to the formula of ordinary ascorbic acid, but, as with any salt, it contains a metal ion (in this case, sodium). That allows the drug to have properties inherent in both sodium salt and ascorbic acid.
Appearance and packaging
The substance looks like a white powder, odorless. It tastes sour, with a long exposure to light it begins to darken.
Sodium ascorbate is stored in the same container in which food products are standardly stored: bags made of natural materials, cardboard boxes and boxes.
Both the appearance and composition of products and their packaging are regulated by regulatory documents related to the production and circulation of food products, in particular, GOSTs and SanPiN.
Production method
Ascorbic acid salt cannot be obtained in any natural way. The substance is obtained synthetically from ascorbic acid, which serves as a raw material. Also, during the synthesis, reagents are used that will serve as a source of sodium ions: purified caustic soda, and in some cases sodium hydroxide (aka ordinary baking soda).
At the time of 2015, there was no industrial production of this additive in Russia and it was purchased mainly from abroad. At the moment, the creation of our own industrial facilities for the synthesis of food additives is under discussion.
Properties and effects
Most often, sodium ascorbate is used in the food industry in order to provide antioxidant properties, providing a uniformly salty taste of food. But besides this, ascorbate also has other possibilities that food manufacturers use: it fixes the color, neutralizes the effects of nitrates and delays the spoilage of the product.
Often, sodium ascorbate and ascorbic acid are used together under the name "Vitamin C", which is not a violation. Both substances have antioxidant and vitamin properties, and therefore can be used to replenish the level of vitamin C in the human body. Moreover, in the form of salt, the substance is much better tolerated by people suffering from intolerance to ascorbic acid.
Remember that, as in the case of ascorbic acid, salt loses all its positive properties if it is subjected to heat treatment, and during long-term storage they are partially destroyed.
Application: where and how
The main products obtained using sodium ascorbate are various meat products and smoked meats. Due to the properties of this salt, boiled and smoked meat becomes not only more tasty, but also more healthy. This is due primarily to antioxidant properties, and secondly, to the ability to neutralize the danger of nitrate preservatives.
Sodium ascorbate preparations are also successfully used in baking to improve the quality of dough and in the production of fruits and vegetables for storage.
Benefit and harm
The safe use of the additive is regulated by SanPin, however, there is evidence of the development of additional regulatory documentation for this substance.
Like ascorbic acid, the sodium salt of vitamin C has antioxidant and vitamin properties.
Excessive consumption of products containing it can lead to upset stomach and intestines. Especially negatively affect the use of the supplement by people suffering from peptic ulcer disease or severe forms of gastritis.
Also, the harm of sodium ascorbate can be indirect: if there is an excess of this substance in the body, the excess is oxidized and turns into oxalic acid. It, in turn, reacts with calcium, resulting in the formation of oxalates or "stones". Stone formation can be extremely dangerous for people suffering from impaired renal and urinary tract function.
In general, the sodium salt of ascorbic acid can be considered one of the safest supplements with minimal harm, even with active use. Moreover, it has a large number of positive effects, which in some cases make it even more preferable than ascorbic acid itself. Therefore, if sodium ascorbate is found in the composition of a particular type of food, this should not cause excessive excitement for the buyer. As a rule, its use is not only safe, but also useful for the average person.