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
edit| E number | Common name | Max permitted level | Sources | Application |
|---|---|---|---|---|
| E222 | Sodium bisulfite | Sulfite food and beverage additives | Meat, hominy, bananas | |
| 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 |
See also
editReferences
edit- ^ Food Standards Australia New Zealand. "Schedule 1" (PDF). Archived from the original (PDF) on March 5, 2022. Retrieved 3 May 2009.
- ^ Food Standards Australia New Zealand. "Standard 1.3.1 Food Additives". Archived from the original on 2 June 2009. Retrieved 3 May 2009.
- ^ Office of Public Sector Information. "Schedule 8". Retrieved 3 May 2009.
- ^ Office of Public Sector Information. "Statutory Instrument 1995 No. 3187: The Miscellaneous Food Additives Regulations 1995". Retrieved 3 May 2009.
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