Calcium Ascorbate vs Ascorbic Acid: Differences, Benefits and Uses

Calcium Ascorbate is the calcium salt of ascorbic acid, vitamin C, or of crystals of calcium sources of calcium ascorbate and vitamin C, but are not usually used as a health supplement.

Instead, calcium ascorbate is usually used as a food additive to maintain fresh foods like pure ascorbic acid, calcium ascorbate exposures antioxidant and antimicrobial properties.

Calcium carbonate and calcium citrate are the most common complementary forms, but the form of ascorbate is well absorbed despite its very bitter taste. Calcium Ascorbate is not suitable if you want vitamin mega-dose C.

What is Ascorbic Acid?

Ascorbic Acid, popularly known as Vitamin C, whose name is composed of the prefix is negative (no), and the word of the language Latin scorbuticus (ill of scurvy), which means “without scurvy” that is deficiency of vitamin C, is considered to be a powerful element of nature.

This is because this vitamin is given a high antioxidant capacity, which fights against the consequences of age on cells.

It has also been confirmed that its consumption helps in the formation of a protective shield against infections and viruses; it is also a very effective aid in the absorption of iron and the strengthening of the bone system.

Ascorbic Acid is indicated for the physicians, in those cases in which the food is ingested, do not provide enough Vitamin C and are observed low levels of the same in the body of the patient.

This is an element that is freely found in nature, especially in fruit, vegetable sugar and, to a lesser extent, in proteins.

Ascorbic acid is an odorless, colorless, acidic, solid and soluble element.

Structure. The chemical formula of ascorbic acid is C6H8O6, and its molecular weight is 176.12 grams per molecule. Its exact melting point is at 192 degrees Celsius, and the low temperatures break it down.

Acidity. It has a slight acid taste, which comes from its acid hydrogen content, which responds very well to its combination with certain liquids, such as water.

Solubility. It is completely soluble in water, as well as its commercial presentation as Vitamin C, while its solubility in ethanol, is very low and completely null in ether and chloroform.

Sensitivity. When the Ascorbic Acid is exposed to direct light, to oxygen, to heat and to metals, is usually oxidized more easily, therefore it is recommended to keep it in plastic containers or glass and in a refrigerated and away from light.

Industrial uses and applications

In the cosmetics industry. The high antioxidant power of Vitamin C is of great use to cosmetics manufacturers, who add ascorbic acid to their products, as a stimulating element of regenerative tissue enzymes and collagen producers in the skin.

Hence the success of this vitamin, along with others, such as vitamin E, in making beauty products.

In the pharmaceutical industry. Pharmaceutical laboratories have ascorbic acid, an essential ally, either to be added to different formulas or to make vitamin C tablets, which was discovered in 1932 and since then, has been used as a nutritional supplement and reinforcement for certain biochemical processes of the organism.

Because the body is unable to produce vitamin C, it is necessary to take vitamin C, either by tablets or by a formula for injection.

Benefits of ascorbic acid consumption

The consumption of ascorbic acid, either through a healthy diet or through the consumption of vitamin complexes, acts in the body as an antioxidant element and protects cells against the oxidation and action of free radicals.

Vitamin C, and protects the tissues that line the internal organs, the skin and the eyes from the negative effects of compounds that are acquired, either by a poor diet; the consumption of chemicals and alcohol; or by environmental effects such as pollution and the direct rays of the sun.

On the other hand, Ascorbic Acid participates in the organic function, the production of collagen and therefore, in the strengthening of nails, hair and rapid healing of wounds.

Better functioning of the immune system, which protects the body from viruses, infections and various diseases and iron absorption, are also related to the consumption of vitamin C, especially that which is ingested through the food of plant origin.

Foods with a higher ascorbic acid content

Spicy Chiles. Also known as spicy chilies, green and red, are the foods with the greatest amount of vitamin C, although also, they are rich in vitamin A and those of Group B; minerals and according to naturist medicine, since the pre-Columbian era, were awarded healing, anti-inflammatory, and antibiotic properties.

Pepper. Like their cousins Los chiles, the peppers are known for their high ascorbic acid content, which varies according to their color, the yellow ones being the ones with the greatest contribution, over the Greens. It also contains, Vitamin B 6, B2, E, and vitamin A.

Broccoli. In addition to the high vitamin C content, broccoli also contains vitamins from Group B, E and A, and also contains beta-carotenes, which are involved in the Prevention of chronic and degenerative diseases.

Guava. A tropical fruit, rich in vitamins, minerals, phytonutrients, especially ascorbic acid, together with the above, helps to prevent the effects of age on the body. It is also related to preventive medicine, as it helps to avoid risks of heart attacks and some chronic health conditions.

Strawberries, oranges, and mandarins. As good citrus fruits, these three are rich in vitamin C, also in vitamin A, Trace Elements, and minerals. Studies indicate that they are rich in antioxidants that are involved in improving the physical condition of the body and have diuretic, depurative, anti-inflammatory, and anti-anemia properties.

Did you know that?

Nucleic acids make up the genetic material of organisms and are indispensable for the storage and distribution of genetic information. At present, to produce acetic acid, a process called carbonylation of methanol is used.

Most fatty acids found in nature contain an even number of carbon atoms since the mechanism of synthesis of these acids consists in the addition or elimination of acetate molecules.

What is  Calcium Ascorbate?

Calcium rarely exists in its elemental form, as it prefers to be combined with other elements to form mineral salts. Calcium carbonate is readily combined with ascorbic acid to make calcium ascorbate, but the forms of carbonate of potassium, sodium, and magnesium can also be combined with vitamin C, as quoted in the “Dictionary of food science and technology.”

It is synthesized commercially by bacterial fermentation of glucose followed by chemical oxidation with calcium. This produces a white powder which is soluble in water.

When used as a food additive, calcium ascorbate is labeled as E302 in ingredients. Your body can metabolize to elemental calcium and vitamin C, nutrients that are essential for health.

Uses Calcium Ascorbate

Calcium Ascorbate is commonly used as an anti-oxidant, a preservative and a source of vitamin C in foods. It is sprayed on freshly cut fruits and vegetables to increase shelf life and is particularly effective in preventing brown apples, according to the “guide to nutritional supplements” by Benjamin Caballero.

Calcium ascorbate is also added to dairy drinks, condensed milk, processed cheese, desserts, canned and bottled fruits and vegetables, breakfast cereals, pasta, vinegar, and mustards.

Supplemental calcium ascorbate

Calcium Ascorbate powder can be consumed as a supplement and is well absorbed in your gut because calcium absorption is enhanced by more acidic.

This is the reason why calcium is often added to orange juice, for example. Calcium ascorbate crystals are bitter, more than pure vitamin C crystals, so they are a “hard sell” for most consumers. According to the book “Pathways Biochemical,” consuming 10,000 mg of calcium ascorbate per day will provide you with 1,000 mg of calcium carbonate, which is equivalent to about 400 mg of elemental calcium being absorbed for use by your body.

Other calcium supplements

Calcium carbonate is the most common and cheapest calcium supplement available and should be taken with food.

Calcium citrate is better absorbed and can be taken without food, but it contains less elemental calcium than the carbonate form and is more expensive, as Gordon Wardlaw, author of ” Contemporary Nutrition: a functional approach.”As such, the carbonate form is more” for your money.”

Coral calcium is derived from fossilized coral reefs and contains trace amounts of calcium carbonate and other minerals. Vitamin D is also important as it induces the synthesis of intestinal proteins responsible for calcium absorption.


Calcium Ascorbate is not suitable for taking if you want vitamin mega-dose C because of calcium overload may result. Consult your primary care physician about the amount of calcium and vitamin C is appropriate for you and what supplements, if any, would be best.