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