Colour retention agent
From Infogalactic: the planetary knowledge core
Colour retention agents are food additives that are added to food to prevent the colour from changing. Many of them work by absorbing or binding to oxygen before it can damage food (antioxidants). For example, ascorbic acid (vitamin C) is often added to brightly coloured fruits such as peaches during canning.[citation needed]
List of colour retention agent
| E number | Common name | Max permitted level | Sources | Application |
|---|---|---|---|---|
| E300 | Ascorbic acid | GMP[1] | Standard 1.3.1 - Food Additives (Australian)[2] | Wine, sparkling wine and fortified wine |
| 0.03% (w/w), or 0.02% (w/w) depending on the matrix[3] | The Miscellaneous Food Additives Regulations 1995[4] | Fruit and vegetable-based drinks, juices and baby foods
Fat-containing cereal-based foods including biscuits and rusks |
Notes
See also
- Artificial sweetener
- Acidity regulator
- Codex Alimentarius
- E number
- Food colouring
- Food safety
- List of antioxidants in food
- List of food additives
- List of food additives, Codex Alimentarius
- List of fruits
- List of vegetables
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