• Ascorbic acid and its sodium, potassium, and calcium salts are commonly used as antioxidant food additives. (wikipedia.org)
  • These compounds are water-soluble and, thus, cannot protect fats from oxidation: For this purpose, the fat-soluble esters of ascorbic acid with long-chain fatty acids (ascorbyl palmitate or ascorbyl stearate) can be used as food antioxidants. (wikipedia.org)
  • The main use of l-ascorbic acid and its salts is as food additives, mostly to combat oxidation. (wikipedia.org)