Calcium ascorbate
Encyclopedia
Calcium ascorbate is a compound with the molecular formula CaC12H14O12. It is the calcium
salt of ascorbic acid
, one of the mineral ascorbates
.
As a food additive, it has the E number
E302. It is approved for use as a food additive in the EU, USA and Australia and New Zealand. Among its many uses is to keep apples fresh, so they do not turn brown quickly. This process arose out of a Cooperative Research and Development Agreement
with the USDA and Mantrose Haeuser, a U.S specialty coatings manufacturer, who hold a joint patent covering the application of calcium ascorbate to maintain shelflife in fresh-cut fruit and vegetables.
Calcium
Calcium is the chemical element with the symbol Ca and atomic number 20. It has an atomic mass of 40.078 amu. Calcium is a soft gray alkaline earth metal, and is the fifth-most-abundant element by mass in the Earth's crust...
salt of ascorbic acid
Ascorbic acid
Ascorbic acid is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one form of vitamin C. The name is derived from a- and scorbutus , the...
, one of the mineral ascorbates
Mineral ascorbates
Mineral ascorbates are salts of ascorbic acid . They are powders manufactured by reacting ascorbic acid with mineral carbonates in aqueous solutions, venting the carbon dioxide, drying the reaction product, and then milling the dried product to the desired particle size.The choice of the mineral...
.
As a food additive, it has the E number
E number
E numbers are number codes for food additives that have been assessed for use within the European Union . They are commonly found on food labels throughout the European Union. Safety assessment and approval are the responsibility of the European Food Safety Authority...
E302. It is approved for use as a food additive in the EU, USA and Australia and New Zealand. Among its many uses is to keep apples fresh, so they do not turn brown quickly. This process arose out of a Cooperative Research and Development Agreement
Cooperative Research and Development Agreement
In the United States, a cooperative research and development agreement is an agreement between a government agency and a private company to work together on research and development.-Description:...
with the USDA and Mantrose Haeuser, a U.S specialty coatings manufacturer, who hold a joint patent covering the application of calcium ascorbate to maintain shelflife in fresh-cut fruit and vegetables.