Scientific Opinion on the re‐evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives

Abstract

The EFSA Panel on Food additives and Nutrient Sources added to Food (ANS Panel) provides a scientific opinion re‐evaluating the safety of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives. The use of ascorbic acid and its salts as food additives was evaluated by the Joint FAO/WHO Expert Committee on Food Additives and by the Scientific Committee on Food. Ascorbic acid is absorbed from the intestine by a sodium‐dependent active transport process and, at low doses, the absorption is almost complete until a saturation point, after which increasing amounts of unabsorbed substance are excreted. Ascorbic acid and its salts have very low acute toxicities, and short‐term tests in animals showed little effect, and even so only at high doses. The Panel concluded that there is no genotoxicity concern for ascorbic acid, sodium ascorbate or calcium ascorbate. Long‐term carcinogenicity tests with ascorbic acid did not show any chronic toxicity, even at high doses, and also showed no signs of carcinogenicity. Prenatal developmental studies did not show adverse developmental effects. The Panel estimated the combined exposure to ascorbic acid (E 300), calcium ascorbate (E 301) and sodium ascorbate (E 302). The Panel concluded that, given the fact that adequate data on exposure and toxicity were available and no adverse effects were reported in animal studies, there is no safety concern for the use of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives at the reported uses and use levels and there is no need for a numerical ADI for ascorbic acid and its salts.

Symphytum Species: A Comprehensive Review on Chemical Composition, Food Applications and Phytopharmacology

“…In the same work, they showed higher antioxidant activity of a comfrey root extract compared to standard antioxidants through different methods, thus, evidencing that phenolic compounds seem to display a crucial role in comfrey root extract antioxidant effects [41]. Similarly, Neagu et al described the higher antioxidant activity of comfrey extracts processed by ultrafiltration than ascorbic acid [39], a common additive already used as a food preservative (E-300) [98].…”

“…Nowadays, conventional preservatives are synthetic chemical substances, which include some that are being re-evaluated, e.g., nitrates and nitrites by the corresponding authority due to their potential health risk [98]. In fact, over 60% of the population recognized to worry about the presence of food additives, including food preservatives in foods in 2010 [99].…”

Food Additives Frequency in processed baby products in Cochabamba, Bolivia

“…Otros aditivos que se destacan y que son potentes antioxidantes son el ascorbato de sodio SIN301 y el ácido ascórbico SIN300 también conocido como vitamina C, ambos aditivos ampliamente usados en la industria alimentaria. Sobre el ácido ascórbico (SIN300) y su sal (SIN301), la Autoridad Europea de Seguridad Alimentaria determinó que no existía riesgo de su consumo diario (EFSA, 2015).…”

Scientific Opinion on the re‐evaluation of ascorbyl palmitate (E 304(i)) and ascorbyl stearate (E 304(ii)) as food additives

“…No information on reaction products of ascorbyl palmitate and stearate in food has been identified, but as the esters are in the 6-position of ascorbic acid, leaving the enediol structure of ascorbic acid free, it may be assumed that ascorbyl palmitate will react with other compounds similarly to ascorbic acid (Saltmarsh, 2013). Information on the reaction and fate in food of ascorbic acid has been revised by the Panel (EFSA ANS Panel, 2015).…”

“…Ascorbic acid and its salts (E 300-302) have been re-evaluated by the Panel (EFSA ANS Panel, 2015). It was concluded that the available data for ascorbic acid and its salts did not report any adverse effects in animal studies, even at the highest doses tested.…”