Calcium ascorbate is a white crystalline powder with the molecular formula C12H14O12Ca·2H2O. It is the calcium salt of ascorbic acid, vitamin C, and is one of the mineral ascorbates. It is approximately 10% calcium by mass and occurs naturally in most fruits and vegetables.
Calcium Ascorbate is a natural form of Vitamin C which is much more readily absorbed in the bloodstream than the other forms of calcium. Coupling calcium with vitamin C provides both the benefit of calcium and vitamin C to the consumer, which includes long term bone health, preventing complications arising from cold, protection against immune deficiencies and cardiovascular diseases.
Calcium ascorbate is commercially synthesised by bacterial fermentation of glucose, followed by chemical oxidation.
Food industry: Calcium ascorbate can strength the bones and muscle, slow down the aging process, boost the immune system, fight against bacterial infections, destroy harmful free radicals by acting as a strong antioxidant, lower blood cholesterol, promote bone and tooth formation and prevent cancer.
Calcium ascorbate protects food from deterioration due to oxidation by being an antioxidant. In meat, it prevents the formation of nitrosamines which causes cancer. It also prevents the browning of fruit due to oxidation. It is also used as a colour preservative.