Food additives have long been an integral part of food production. Without them, it is difficult to imagine what you can buy in a regular store, and then serve it to the table. Everything that is in one way or another connected with human nutrition must undergo multi-level safety checks, and even better if the supplement will have any positive effect. One of these substances is sodium ascorbate, an antioxidant s alt with vitamin properties.
This is a very promising supplement, because with a large number of positive effects, it has a minimal set of negative ones. In addition, its palatability gives the products a pleasant s alty-sour taste.
Name and structure of matter
The substance itself has many names. Sodium ascorbate, vitamin C sodium s alt, ascorbic acid sodium s alt are all names for the same thing.same substances. In addition, there are several chemical names that are used exclusively in laboratories by researchers. Such a variety of possible names is due not only to a different way of use, but also to the language of the country of origin.
The formula of sodium ascorbate is similar to the formula of ordinary ascorbic acid, but, as is the case with any s alt, it includes a metal ion (in this case it is sodium). That allows the drug to have properties inherent in both the sodium s alt and ascorbic acid.
Appearance and packaging
The substance looks like a white powder, odorless. The taste is sour, with a long stay in the light it begins to darken.
Sodium ascorbate is stored in the same containers in which food products are usually stored: bags made of natural materials, cardboard boxes and boxes.
Both the appearance and composition of products and their packaging are regulated by regulatory documentation related to the production and circulation of food products, in particular, GOSTs and SanPiN.
Delivery method
Ascorbic acid s alt 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 sodium hydroxide, 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 inmostly 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 a uniformly s alty taste to food, to give it antioxidant properties. But besides this, ascorbate has other benefits that food manufacturers use: it fixes color, neutralizes the effects of nitrates, and delays product spoilage.
Sodium ascorbate and ascorbic acid are often 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 a s alt, the substance is much better tolerated by people suffering from intolerance to ascorbic acid.
Remember that, as in the case of ascorbic acid, s alt loses all its positive properties if 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 products. Thanks to the properties of this s alt, boiled and smoked meat becomes not only tastier, but also he althier. This is due primarily to antioxidant properties, and secondly tothe ability to neutralize the dangers of nitrate preservatives.
Also, sodium ascorbate preparations are successfully used in baking to improve the quality of dough and in the production of fruits and vegetables for storage.
Benefits and harms
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, vitamin C sodium has antioxidant and vitamin properties.
Excessive consumption of foods containing it can lead to stomach and intestinal disorders. The use of the supplement by people suffering from peptic ulcer or severe forms of gastritis can be especially negative.
Also, the harm of sodium ascorbate can be indirect: if there is an excess amount of this substance in the body, the excess is oxidized and converted 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 kidney and urinary tract disorders.
In general, ascorbic acid sodium s alt can be considered one of the safest supplements with minimal harm even with active use. At the same time, it has a large number of positive effects, making it in some cases even more preferable than ascorbic acid itself. Therefore, if in the composition of a particular type of foodsodium ascorbate is detected, then this should not cause undue excitement in the buyer. As a rule, its use is not only safe, but also beneficial for the average person.
