Color stabilizer
As a color stabilizer refers to food additives , which are used to receiving food colorings. In particular, it protects the red coloration of meat and sausage that is caused by curing . A common stabilizer is ascorbic acid .
Alongside antioxidants, they form an essential group of food preservatives. One of them is:
- E 220 - sulfur dioxide
- E 221 - Sodium Sulphite
- E 222 Sodium hydrogen sulfite
- E 223 - sodium metabisulphite
- E 224 - potassium metabisulphite
- E 226 - calcium sulphite
- E 227 Calcium bisulfite
- E 228 Potassium bisulphite
- E 249 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 ascorbate
- E 304 - ascorbyl palmitate
- E 306 - Strong tocopherol
- E 307 Alpha- tocopherol
- E 308 - gamma tocopherol
- E 309 - Delta Tocopherol
- E 315 - isoascorbic acid
- E 316 - Sodium isoascorbate
- E 330 - citric acid
- E 331 - mono-, di-, tri- sodium citrate
- E 332 - monopotassium citrate
- E 333 - mono-, di-, tri- calcium citrate
- E 334 - (L +) - tartaric acid
See also
source
- Hans-Joachim Rose, Kitchen Bible - Encyclopedia of Culinary Studies