frosted lemon cake

Sodium ascorbate is used in frostings as an antioxidant and preservative to stabilize the system.

Sodium Ascorbate

What is Sodium Ascorbate?

Sodium ascorbate is a mineral form of ascorbic acid (Vitamin C). It is used as reducing agent and an antioxidant in the food industry.


Sodium ascorbate naturally occurs in citrus fruits and many vegetables. It can be synthesized from ascorbic acid and sodium bicarbonate.1

sodium ascorbate

Molecular structure of sodium ascorbate.


In bread, it is used as part of the dough conditioner system to improve the physical properties of the dough during processing. For the detailed principle of how sodium ascorbate improves the dough function, refer to the topic “ascorbic acid” in BAKERpedia.2 In frostings, it is also an antioxidant used to stabilize the system.

Commercial Production

Sodium ascorbate is produced by dissolving ascorbic acid in water and adding equivalent amount of sodium bicarbonate in water. After cessation of effervescence, the sodium ascorbate is precipitated.3


Usually added to the dry ingredients at approximately 0.1%.


About 11% of the sodium ascorbate mixture consists of sodium. If you take 1,000 milligrams, you will obtain 111 milligrams of sodium.1 The amount of sodium in the recommended dose should be listed in the supplement facts.

FDA Regulation

Sodium ascorbate is GRAS according to the article 21CFR182. 3721 in the Code of Federal Regulations.4


  1. “SODIUM ASCORBATE.” National Center for Biotechnology Information. PubChem Compound Database. U.S. National Library of Medicine. Accessed 13 June 2017.
  2. “Ascorbic acid| Baking Ingredients.” Bakerpedia. Accessed 13 June 2017.
  3. McNulty, Timothy. “Sodium Ascorbate Recipe.” PureBulk Blog. 08 Jan. 2016. Accessed 13 June 2017.
  4. “CFR – Code of Federal Regulations Title 21CFR182.3731.” 21 Sept. 2016. Accessed 13 June 2017.