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

  1. ^ Food Standards Australia New Zealand. "Schedule 1". http://www.foodstandards.gov.au/_srcfiles/Standard_1_3_1_Additives_Part_2_v103.pdf. Retrieved 3 May 2009. 
  2. ^ Food Standards Australia New Zealand. "Standard 1.3.1 Food Additives". http://www.foodstandards.gov.au/thecode/foodstandardscode/standard131foodaddit4239.cfm. Retrieved 3 May 2009. 
  3. ^ Office of Public Sector Information. "Schedule 8". http://www.opsi.gov.uk/si/si1995/Uksi_19953187_en_10.htm. Retrieved 3 May 2009. 
  4. ^ Office of Public Sector Information. "Statutory Instrument 1995 No. 3187: The Miscellaneous Food Additives Regulations 1995". http://www.opsi.gov.uk/si/si1995/Uksi_19953187_en_1.htm. Retrieved 3 May 2009. 

See also