How to Make Sodium Ascorbate At Home (How to make buffered Vitamin C using Ascorbic acid and Baking soda)


How to make sodium ascorbate at home with ascorbic acid and baking soda?

You must be wondering why not use straight ascorbic acid and why make sodium ascorbate?

How to make sodium ascorbate (buffered vitamin c)

Sodium Ascorbate and Ascorbic acid are both called Vitamin C, but they are not same. Sodium Ascorbate is a buffered form of ascorbic acid and the ascorbic acid is the isolated part of Vitamin C. Vitamin C refers to the compound of nutrients containing ascorbic acid, that are present in many fruits and vegetables.

Straight pharmaceutical grade ascorbic acid is too acidic (4.2 pH). The body’s pH level is around 7.35-7.45 (slightly alkaline). When ascorbic acid reaches the bloodstream, the body will have to neutralize the pH by taking calcium and other minerals from your bones, teeth and other organs. Sodium ascorbate is a buffered version of Vitamin C and it is close to 6.9 pH, which is still slightly acidic but manageable. 

You can easily buffer ascorbic acid at home with the help of baking soda and turn ascorbic acid into sodium ascorbate. The recipe is below. 

How to make Buffered Vitamin C (How to make Sodium Ascorbate by buffering Ascorbic acid)



  1. Mix 2 oz distilled water with ascorbic acid. Stir till dissolved.
  2. In another jar, mix 2 oz distilled water with baking soda (sodium bicarbonate). Put on the lid and shake till soda dissolves.
  3. Slowly (very slowly) dribble the soda water into ascorbic acid solution while stirring. The mixture will bubble furiously. Keep dribbling and mixing. Mix until bubbling stops. 
  4. When the bubbling stops, it means ascorbic acid and sodium ascorbate have reacted with each other and now you have Sodium Ascorbate! 

how to make buffered vitamin c - how to make sodium ascorbate


Source: Cheryl hones “How to make Liposomal Vitamin C”



Hi! My name is Feruza. I am from sunny Uzbekistan. Currently, I am a stay at home mom of two beautiful boys and have a wonderful supportive husband. I hold Masters' degree in Multimedia Engineering, but at this moment, I am just a Mom. With all my love to my family, I try to nourish them with wholesome foods always trying and experimenting new recipes. My hobbies are languages, healthy lifestyle, nourishing food, books, sewing, knitting, DIYs, homeschooling, and much more! I felt the need of my own corner where I could collect all of my favorite recipes and information without losing them. And here it is! Enjoy!


  1. I find this very confusing as surely you are left with a liquid? So when you come to make the liposomal vitamin C how do you know how much to use? You say for the small batch to use 1 tbsp and 1 tsp, but are you talking about the liquid you are left with when making your own? I’d appreciate clarification. Thanks!

    • Hi, Laura! If you are making liposomal vitamin C, then you just use this liquid sodium ascorbate and will not add that last 4 oz of water. So, the recipe for liposomal vit.C would be 1/4 cup (33 g) Lecithin, 10 oz (300 ml) Distilled Water, and this Liquid sodium ascorbate.

      • Hi Organicbiomama, I see you are using ascorbic acid powder in your homemade recipe to make Sodium ascorbate. I actually have LIQUID lipisomal Ascorbic acid. How would I incorporate the liquid instead of powder into the recipe?
        The dosage says 1TBL= 3000mg

        • Hi, Lonna! Never tried that, but I think if the ascorbic acid is already encapsulated, it would be hard to turn it into sodium ascorbate.

  2. Hi!
    Could you possibly express the weight in grams instead of “spoonfuls”?

  3. This seems like a LOT of baking soda taking into account that the pH of baking soda is 14!
    Other recipes mention 2 parts ascorbic acid to 1 part baking soda…
    Have you tested the pH of the resulting mix?

  4. 1TBS + 1 tsp baking soda should neutralize 1/4 cup of Ascorbic acid, not 1 tsp of Ascorbic acid. I’m confused by your amounts.

  5. Hi there,
    I hate the taste of sodium bicarbonate! Is there a more palatable option, (other than tartaric acid; I believe it’s made from grapes which I’m allergic to)?

    With gratitude,

  6. If you make your own sodium Ascorbate as in the instructions, but the Liposome calls for “powder”. Is it ok to just drain off most all the water and put the 1/4 cup of “paste” in the mix?

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