Colour retention agent
As a color stabilizer is called food additives which serve to maintain food colorings. In particular, so that the red color of meat and sausage is protected, which is caused by pickling. A common stabilizer is ascorbic acid.
They form an essential addition to the antioxidants group of preservatives of food. Included among:
- E 220 - sulfur dioxide
- E 221 - sodium sulfite
- E 222 - sodium bisulfite
- E 223 - sodium metabisulfite
- E 224 - potassium
- E 226 - calcium
- E 227 - calcium bisulfite
- E 228 - potassium
- E249 - potassium nitrite
- E 250 - sodium nitrite
- E 251 - sodium nitrate
- E 252 - potassium nitrate
- E 270 - lactic acid
- E 296 - malic acid
- E 300 - ( L ) ascorbic acid
- E 301 - sodium ascorbate
- E 302 - Calcium
- E 304 - ascorbyl palmitate
- E 306 - Tocopherol Stark
- E 307 - alpha -tocopherol
- E 308 - Gamma -tocopherol
- E 309 - delta -tocopherol
- E 315 - iso-ascorbic acid
- E 316 - Sodium erythorbate
- E 330 - citric acid
- E 331 - mono-, di-, tri-sodium citrate
- E 332 - monopotassium citrate
- E 333 - mono-, di-, tricalcium
- E 334 - (L )-tartaric acid