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 E222 Sodium bisulfite Sulfite food and beverage additives Meat, hominy, bananas E300 Ascorbic acid GMP Standard 1.3.1 - Food Additives (Australian) Wine, sparkling wine and fortified wine 0.03% (w/w), or 0.02% (w/w) depending on the matrix The Miscellaneous Food Additives Regulations 1995 Fruit and vegetable-based drinks, juices and baby foods Fat-containing cereal-based foods including biscuits and rusks
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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