Colour retention agent
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.
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
- ↑ Food Standards Australia New Zealand. "Schedule 1" (PDF). Retrieved 3 May 2009.
- ↑ Food Standards Australia New Zealand. "Standard 1.3.1 Food Additives". 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.
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
This article is issued from Wikipedia - version of the 3/18/2013. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.