Calcium ascorbate is used as an antioxidant, flour treatment agent and color stabilizer. It is used to prevent the browning of freshly cut fruit. For meat it is used in combination with nitrite pickling salt to preserve the red color of the meat. It is often added to canned fruits and vegetables, fruit juices and nectars, jam, jelly, marmalade, meat and sausage products, bread, baking mixes, beer and wine.
It is also frequently used to increase the vitamin C content. If this is the only reason why calcium ascorbate is used, it can be declared as vitamin C, otherwise it is called "E 302" or "calcium ascorbate".