A synthetic antioxidant used mainly in meat and fish products to slow down oxidation and preserve colour — keeping processed meats looking fresh and pink rather than grey. It's closely related to vitamin C but has no vitamin activity itself. Found in cured meats, sausages, smoked fish, and fish roe. Approved by EFSA and FDA, it's generally considered safe at levels used in food.
This additive is authorised to be used in the following 5 food categories:
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